Bacon Fat Mayonnaise With a Whole Egg for Full GAPS

Bacon fat mayonnaise uses one whole egg, one cup of liquid fat from homemade salt-only bacon, and a little natural salt. Whisk the fat into the egg gradually until the mixture turns creamy. It has a savory pork-fat flavor when freshly mixed and becomes firm in the refrigerator.

This version is mixed by hand in a glass bowl. Have the bacon fat ready, liquid but only slightly warm, and the egg at room temperature before starting. The optional lemon, vinegar, Dijon, and pepper let you choose how tangy or seasoned you want the finished jar.

Jump to the Recipe

Our older children can cook and follow recipes, and clear amounts help in a kitchen where more than one person takes a turn. I also make lunch and dinner before second-shift work unless something is already prepared. A small condiment is easier to fit into that morning when the fat is collected and measured first, instead of starting another pan of bacon just to get ready.

Measure the Finished Bacon Fat

Use fat rendered while cooking the finished homemade salt-only bacon. Separate it from meat pieces, then measure one cup while it is liquid. The mayonnaise uses the fat, not a cup of chopped bacon or the weight of the original pork belly.

Bacon varies in how much fat it releases. Save enough from your cooking to reach the measured cup rather than assuming one package or one pound will always produce it. The linked bacon preparation also loses moisture during curing, so its starting pork weight is not a fixed finished yield.

If the fat has set in the refrigerator, warm it gently just until it becomes pourable. Let it cool to slight warmth before adding it to the egg. It should move easily in the measuring jug without steaming or sizzling.

Keep small bacon bits out of the fat you measure. A fine stainless-steel strainer can catch them while the fat is fluid. This gives the mayonnaise an even texture without unexpected chewy pieces through it.

Use the Whole Egg in This Batch

Crack one fresh whole egg into the mixing bowl. Both yolk and white belong in this formula. Whisk until the white and yolk are combined, with no separate translucent strands running through the yellow mixture.

The egg helps the fat disperse into tiny droplets instead of remaining in one greasy layer. That is why the first small additions matter. Each addition needs to be mixed in before you pour more.

Use one-quarter teaspoon of natural sea salt, unless the bacon fat is already particularly salty. The plain batch gets its flavor from the egg and bacon fat. There is no need to add bacon pieces to make it taste savory.

Set Up the Bowl Before Whisking

Put the glass bowl on a damp folded kitchen towel so it stays steady. Have a stainless-steel whisk and a measuring jug with a narrow pouring spout ready. You need room to whisk briskly without chasing the bowl across the counter.

Keep the egg at room temperature and the measured fat fluid but not hot. Fat that is already turning solid makes the mixing harder. Hot fat can set the egg rather than blend into it.

The method here is a gradual hand-whisked emulsion. Plan about fifteen minutes for the mixing and transfer, with the bacon fat already prepared. Work at a pace that lets each addition mix in fully.

How to Make Bacon Fat Mayonnaise

Whisk the Egg and Seasonings

Whisk the whole egg with the salt you are using until smooth. If using any of the optional lemon juice, vinegar, or Dijon, whisk those in now. Use the measured amounts in the card so a small batch does not become overwhelmed by the seasoning.

The starting mixture is loose and yellow. It should be evenly mixed before the first fat goes in, with no clumps of mustard or separate egg white around the sides.

Start With Very Small Additions

Add the first liquid bacon fat a few drops at a time while whisking briskly. Work each addition into the egg before adding more. Scrape or whisk around the lower sides of the bowl so the mixture is not forming only in the center.

As the emulsion develops, the color lightens and the texture becomes creamier. You should stop seeing a separate clear fat trail after whisking in each addition. Keep those early additions small until that change is clear.

Continue With a Thin Stream

Once the mixture is holding together, add the remaining fat in a thin, slow stream while continuing to whisk. The full measured cup goes into the batch. Do not pour the last part in as one large puddle because the first part looked successful.

If clear fat begins collecting around the edge, pause the addition and keep whisking before continuing more slowly. The aim is one creamy mixture rather than egg sitting beneath a slick of fat.

The finished mayonnaise should look cohesive and leave a soft track when you draw the whisk or a spoon through it. Its shade can vary with the egg and rendered fat. Look for an even, creamy mixture rather than a particular shade.

Transfer and Refrigerate

Scrape the mayonnaise into a clean wide-mouth glass container, cover, and refrigerate promptly. The jar needs enough space for the finished mixture, including any optional flavorings you used.

It can be used while freshly made and still soft. Once chilled, the bacon fat firms, so the texture will be much stiffer than a mayonnaise made with a liquid oil.

Choose the Optional Flavorings

One tablespoon of fresh lemon juice gives a clear citrus tang. One tablespoon of plain white vinegar is another measured option. You may use either or both, depending on the flavor you want.

One teaspoon of plain Dijon adds mustard flavor. Choose one without added sugar, starch, or other non-GAPS ingredients. Black pepper is to taste and can be left out for a milder jar.

These are seasoning choices, not a different bacon-fat amount. Keep the one whole egg and one cup of fat for this batch. The optional acid is for flavor; it does not turn the mayonnaise into a shelf-stable food.

Where This Fits on GAPS

Use this as a Full GAPS condiment after the egg and salt-only bacon have been introduced. Dr. Natasha’s 2020 book includes a whole-egg mayonnaise and bacon made with salt only. The bacon preparation matters even though the finished condiment shows no meat pieces.

The plain base contains egg, animal fat, and natural salt. Lemon, vinegar, mustard, and pepper add plant ingredients. If following a No-Plant GAPS sequence, keep those flavorings out and use only foods that have already been introduced within that sequence, including the whole egg.

This is not the early Intro use of a raw yolk stirred into soup or meat stock. It is a separate whole-egg condiment made with rendered bacon fat. Keep the serving role alongside its GAPS stage rather than treating every egg preparation as interchangeable.

The plain ingredients contain no dairy. Collect the bacon fat without adding butter or ghee to the pan if you need that ingredient profile to remain dairy-free.

Serving and Cold Texture

Use a small spoonful beside a cooked meal, or measure some into a recipe that calls for mayonnaise. The classic egg salad is one way to use a mayonnaise. Keep in mind that bacon fat will make a refrigerated mixture firmer than a liquid-oil mayonnaise would.

Take out only the portion you plan to serve and let it soften briefly if needed. Stir that portion before spreading or mixing it through food. Leave the rest of the jar covered in the refrigerator.

Keep the mayonnaise refrigerated and use it within five days. Use a clean spoon for each portion. Do not warm the whole jar on the stove to make it loose again.

Frequently Asked Questions

Why Did It Go Hard in the Refrigerator?

Bacon fat solidifies when cold. That change is expected in a mayonnaise made entirely with bacon fat. Soften only a serving portion rather than expecting the cold jar to behave like a liquid-oil mayonnaise.

Can I Use Fat With Bacon Pieces Still in It?

Separate the fat from the meat pieces before measuring. Straining while it is fluid gives you a smoother mayonnaise and keeps the cup measurement about the actual fat.

What if I See a Greasy Ring While Whisking?

Pause the fat addition. Keep whisking the mixture before continuing with smaller additions. Pouring more fat into a mixture that is not yet holding together makes it harder to build an even emulsion.

Does Doubling Change the Method?

The 2× card doubles every measured ingredient and gives two batches’ worth. Use a suitably sized bowl or make the batches separately. The first additions still need to be small, even when there is more fat in the jug.

Equipment and Condiment Planning

Use a glass bowl, stainless-steel whisk, damp towel, narrow-spouted measuring jug, measuring spoons, and a covered glass storage container. A fine stainless-steel strainer is useful if the collected fat has small meat pieces in it.

The planned Sauces, Dressings & Condiments Cookbook is part of the WFLI catalog. It fits the small preparations that help finish a meal. Collect and measure the suitable fat first, then make a jar sized for the next few days.