Gluten-free Paleo Bacon Mayo

By Leanne Overlander | Recipes

Dec 13

Cobb SaladI am currently testing out a meal plan for another blogger and it is paleo.  Some of the recipes use mayo and when my husband and I went to the store to buy some, we couldn't find any without either soybean oil or canola oil. Both of these ingredients are not healthy for you in a variety of ways, so we chose to not purchase any.

We searched the internet for some homemade recipes and many used olive oil.  I am not against olive oil, but I am not fond of the flavor and in mayo it would definitely be tasted.  My husband found a recipe that uses half coconut oil and half olive oil.  On that site they had a recipe that used all bacon fat.  SO we decided to combine the recipes and make on with coconut oil and bacon fat.  I mean who doesn't love the flavor of bacon, right!

It turned out amazing and we used it right away to make the egg salad portion of our Cobb Salad pictured above.  It was so good we made a double batch right away so we would have plenty on hand for the coming week.  I don't thing I will ever purchase mayo from the store again.  It is super easy to make and tastes better than any store bought that I have had in the past.  The great thing is knowing all the ingredients that went into it and that it is naturally gluten free.

Paleo Bacon Mayo
A smoky play on kitchen staple.
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Ingredients
  1. 2 egg yolks
  2. 1/2 C. liquid coconut oil
  3. 1/2 C. liquid bacon drippings
  4. 3 tsp. lemon juice, divided
  5. Salt and pepper to taste
Instructions
  1. In a small sauce pan, gently heat the coconut oil and bacon drippings over low heat until just starting to melt. Do not over heat!
  2. In a food processor or blender, blend the egg yolks and 1 tsp of lemon juice.
  3. While the food processor or blender is still running, slowly drip the oil, even drop by drop in the beginning. If you put too much oil in at once it will break up the emulsion and it will separate. If this happens it is very difficult to save.As more oil is added, the emulsion will form and the mayo will thicken. Then you'll be able to pour the oil a little bit faster.
  4. When all the oil has been incorporated and the mayo is thickened, blend the rest of the lemon juice and season to taste with salt and pepper.
  5. Keep in an airtight jar in the refrigerator for up to 2 weeks.
BE Gluten Free http://be-gluten-free.com/

About the Author

Classically trained in Biology and Genetics at the University of Minnesota St. Paul Biological Sciences campus. Gluten free for more than 5 years.