We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Pepper Bacon Mayo
Early Summer 2016
A summer without mayo is like running without shoes—do-able, but just plain weird. Forget about the stuff on the supermarket shelves. Making mayo is easy, but if you’re going to make it, it should be the best mayo ever.
Makes 2¼ cups (560 mL)
1 lb (500 g) thick-cut double-smoked bacon
Grape-seed or canola oil
2 tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) maple syrup
2 eggs
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
1 tbsp (15 mL) cracked black pepper
Grape-seed or canola oil
2 tbsp (30 mL) apple cider vinegar
1 tsp (5 mL) maple syrup
2 eggs
2 tsp (10 mL) Dijon mustard
½ tsp (2 mL) salt
1 tbsp (15 mL) cracked black pepper
1 Preheat oven to 350°F (180°C).
2 Arrange bacon slices in a single layer on a large rimmed baking sheet. Bake for 35 to 40 minutes or until crisp. Remove bacon to a paper-towel-lined plate to drain; reserve bacon for use in sandwiches or salads.
3 Pour rendered bacon fat from pan through a sieve into a large heatproof measuring cup. Top up with grape-seed oil to measure 2 cups (500 mL). Set aside to cool at room temperature.
4 Add vinegar and maple syrup to pan and, using a spatula, scrape up brown crusty bits and stir to dissolve. Set pan aside.
5 Add eggs to a blender along with Dijon; pulse to combine. With the motor running, very slowly add bacon fat mixture until mayonnaise begins to thicken and only about half of the bacon fat mixture remains. Scrape vinegar mixture into mayonnaise, continue blending and proceed to slowly add remaining fat. Add salt and pepper and pulse to combine. Refrigerate, covered, for up to 5 days.
2 Arrange bacon slices in a single layer on a large rimmed baking sheet. Bake for 35 to 40 minutes or until crisp. Remove bacon to a paper-towel-lined plate to drain; reserve bacon for use in sandwiches or salads.
3 Pour rendered bacon fat from pan through a sieve into a large heatproof measuring cup. Top up with grape-seed oil to measure 2 cups (500 mL). Set aside to cool at room temperature.
4 Add vinegar and maple syrup to pan and, using a spatula, scrape up brown crusty bits and stir to dissolve. Set pan aside.
5 Add eggs to a blender along with Dijon; pulse to combine. With the motor running, very slowly add bacon fat mixture until mayonnaise begins to thicken and only about half of the bacon fat mixture remains. Scrape vinegar mixture into mayonnaise, continue blending and proceed to slowly add remaining fat. Add salt and pepper and pulse to combine. Refrigerate, covered, for up to 5 days.
Makes 2¼ cups (560 mL)
