By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
254 cal · 5 min
Baconnaise
Recipe GLPRb403aa71d7ca45
A rich, savory condiment that blends the smoky depth of rendered bacon fat with the creaminess of a traditional emulsion. This bacon-infused sauce features crispy bacon pieces throughout and serves as a luxurious topping for burgers, sandwiches, and grilled vegetables. Quick to prepare and packed with bold flavor, baconnaise elevates any dish with its indulgent bacon character.
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Ingredients
3/4 cup rendered bacon fat, melted
3/4 cup canola oil
2 egg yolks
1 tablespoon Dijon mustard
1 tablespoon water, plus more as needed to adjust consistency
lemon juice to taste
salt to taste
black pepper to taste
4 strips crisp bacon, crumbled
2 scallions, white and green parts, finely sliced
Directions
Combine the egg yolks and Dijon mustard in a medium bowl, stirring together until well blended.
While whisking constantly, begin adding the melted bacon fat drop by drop. This slow addition is crucial for proper emulsification. Continue whisking as the mixture thickens and begins to turn creamy.
Once the mixture has begun to emulsify and thicken noticeably, gradually increase the rate at which you add the bacon fat, still whisking continuously. Alternate between adding bacon fat and canola oil in steady streams, whisking after each addition.
When all the bacon fat and canola oil have been incorporated, add the water 1 tablespoon at a time, whisking well after each addition to maintain the emulsion and reach your desired consistency.
Season the baconnaise with lemon juice, salt, and black pepper to taste, whisking gently to combine.
Fold in the crumbled crisp bacon and the sliced scallions until evenly distributed throughout the sauce.
Transfer to a clean jar or serving bowl. Store in the refrigerator for up to one week.
Comments
Baconnaise is cheap and genuinely local-friendly—bacon fat is a natural byproduct of North Carolina pork, and all other ingredients are standard at any major Charlotte grocer. The stated five minutes is misleading; emulsifying mayo by hand takes closer to ten, and you need room-temperature yolks to avoid breaking the sauce. It reheats poorly and is best used fresh as a sandwich spread or condiment within a day or two, limiting its weeknight utility if you're meal-prepping.
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