Yield: About 1 cup (6–8 servings)
Prep Time: 7 minutes

This is a healthier alternative to store-bought mayonnaise because it’s made from butter and bacon grease instead of seed oils. Use it as a sandwich spread, in Instant Pot Deviled Eggs, or dollop it on a burger.

You can leave out the mustard and lemon juice if you do not tolerate them, but they lend a delicious zing to this sauce.

Ingredients

• ½ cup (1 stick) salted butter, softened
• ¼ cup bacon grease (see notes)
• 4 large egg yolks
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon lemon juice (optional)

Instructions

1. Put all the ingredients in a mini food processor or blender.
2. Blend until nicely whipped. Serve immediately.

Storage

Store leftover mayo in an airtight container in the refrigerator for up to 4 days. The mayo will firm up when cold, so allow it to soften slightly before using.

Notes

• I keep bacon grease on the counter so the texture is always nice and soft. If you store your bacon grease in the fridge, allow it to come to room temperature before making this recipe.
• This recipe uses raw eggs. The best choice is farm-fresh, pastured eggs from a trusted source. If you are concerned about consuming raw eggs, you can use pasteurized eggs instead.

Find this recipe, other dips and spread, and more in my cookbook.