Can I use tallow for making this carnivore mayo?

If using tallow the result will be much harder than if using the other fats. Try doubling the egg or add more vinegar or mustard.

Do I have to use raw eggs to make mayonnaise?

Eggs are essential for making mayonnaise. However, if you are concerned about using raw eggs, consider buying and using pasteurized eggs which have been cleaned.

Do I need have to use mustard?

You can make homemade mayonnaise without mustard, but remember that mustard is one of the fail-safes we have added to our recipe to encourage emulsification.

My mayonnaise won’t thicken, what am I doing wrong?

If you are using an immersion blender, you probably did not trap the egg yolk down properly and therefore the oil was added too quickly. The same thing happens in a food processor if the oil is added too quickly.

Why is my carnivore mayo thin?

Since we are starting with warm bacon grease, the mayo will be thin at first but will firm once you let it rest in the fridge for an hour or two.

How long does homemade mayonnaise last?

Here’s the thing, homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week to 10 days, but you might find that it lasts a little longer depending on the freshness of your eggs.

Easy Homemade Keto Carnivore Bacon Mayo Recipe

Ingredients

Units Scale

1 whole egg (room temperature).
1 cup of leftover bacon grease (or any animal fat such as butter, lard, duck fat, chicken fat, etc)
1 tsp Mustard
1 tsp Lemon juice or Apple Cider Vinegar
1/4 tsp sea salt
Optional - 1-2 drops liquid stevia

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Instructions

Warm the bacon grease so that it is in a liquid state but not too hot - if it is too hot, allow it to cool to room temperature.
In the bowl of the immersion blender, add the egg. Pour the bacon grease over the egg. Add remaining ingredients.
Firmly press the immersion blender to the bottom of the container, making sure to trap the egg yolk.
Turn the blender on without moving it. After about 30 seconds, slowly lift the immersion blender, allowing the remaining ingredients to be blended into the mayo.
Fully remove the blender and taste the mayo. Stir in additional ingredients (I like to add a couple of drops of liquid stevia!) to suit your taste.
Place the mayo in the fridge to firm, 1-2 hours.

Notes

It may look runny like salad dressing at first but it will firm up to a mayo like texture within a couple of hours or so after being refrigerated

Author: Cat
Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Sauce, Sides
Method: No-Bake
Cuisine: Carnivore, Keto, Low Carb
Diet: Gluten Free

Nutrition

Serving Size: 1 tbsp
Calories: 80
Sugar: 0
Fat: 8.8
Carbohydrates: 0
Fiber: 0
Protein: 0.3