Add the bacon grease, whole egg, vinegar, lemon juice, salt, paprika, dry mustard and cayenne pepper to a wide-mouth glass jar or glass measuring cup.
Place the immersion/stick blender into the jar and push it down to the bottom. Press the button to start blending and allow the ingredients to blend for 5 seconds.
Slowly move the blender up and down so all of the ingredients mix together. Move the blender around as needed to to fully incorporate all of the ingredients.
I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
A dash of cayenne literally means a dash. Give it a quick shake over the jar and you’re good…unless you like super spicy mayonnaise.
This baconnaise recipe is keto, paleo and whole30 compliant.
Recipe makes about 1 1/2 cups of mayonnaise. Serving size 1 tablespoon = 24 servings.
**This recipe contains raw egg**Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs. In these groups, Salmonella infection may lead to serious, life-threatening complications.