Avoid the processed seed oils found in commercial mayonnaise by making your own! This recipe uses both bacon grease and olive oil, two incredibly healthy fats that taste wonderful when combined. It also incorporates techniques from Julia Child's "Mastering the Art of French Cooking" along with Sally Fallon's "Nourishing Traditions" fermentation instructions. By combining the wisdom of these two food masters, you can make the perfect bacon-powered mayonnaise every time!


  • 1 whole egg
  • 1/4 tsp dry mustard
  • 1/2 tsp salt
  • 1 Tbsp raw apple cider vinegar or lemon juice
  • 1/2 cup olive oil
  • 1/2 cup strained bacon grease
  • 1 Tbsp whey (optional - for fermenting)

NOTE: This recipe works best in a blender or food processor. Make sure all ingredients are at room temperature. If your kitchen is a bit cool, you might also want to warm your blender container or food processor bowl by running it under warm water then drying.

DIRECTIONS: Start by blending the egg, salt and mustard for 30 seconds to minute to turn it thick and foamy. Add raw apple cider vinegar and blend for a few more seconds. In a separate bowl, blend olive oil and bacon grease together until smooth. While blender is on high, slowly add oil mix to egg mix, starting with just a few droplets at a time. Slowly work your way up to a very thin stream of oil. DO NOT RUSH THIS PROCESS. The mayo will begin to thicken when about half the oil is incorporated. Continue adding oil very slowly until all oil is emulsified with the egg mix. If the mayonnaise is too thick, add a little extra raw apple cider vinegar or lemon juice. Keep refrigerated and use within a few days.  

FERMENTING: To extend the life of your mayo, you can mildly ferment it following the Nourishing Traditions method. Simply add 1 Tbsp of whey to your finished mayonnaise. Then let it set covered at room temperature for 7 hours, then refrigerate. Fermenting your mayonnaise allows it to keep for weeks instead of days and turns it in to a probiotic super food!

Broken mayonnaise? It can be fixed! If your mayo never emulsified, you do not have to toss it out and start over. All you need to do is warm a bowl with hot water then dry it well. Next, add 1 tsp of prepared mustard (room temp) and 1 tsp of broken mayo. Beat with a whisk until it gets thick and creamy. Beat in the rest of the broken mayo 1 tsp at a time, making sure the sauce thickens completely before adding additional broken mayo. (Julia Child promises this works every time!)