Baconnaise is great as a dipper for your afternoon snack of red bell peppers; it’ll add incredible pizzazz to a Paleo-friendly BLT (recipe coming soon); and will make your dinner guests rave when you serve it with some pork chops.
There’s a new kid in town, folks!
Okay, maybe he’s not a kid and maybe he’s not new. However, his book, Paleo by Season, is brand new and it totally rocked my world.
Ever heard of Pete’s Paleo? You know, the guy who will ship you incredible organic, grass-fed, Paleo, and even 21-Day Sugar Detox-approved frozen meals anywhere in the nation so that you can just re-heat and enjoy whenever you want?
We’re talking about the same Pete! He’s a trained, talented chef who chronicled his tasty Paleo-friendly tips, tricks, and flavorful recipes all in one handy dandy book. He’s included ideas on how to cook through a CSA box, a guide to help you butcher your own chicken, maps of what foods are native to your region, and a list of community-supported agriculture organized by state to help connect you to a farm in your area.
The recipes in Paleo by Season are organized (you guessed it!) by the seasons. In our effort to consume as much Real/Paleo foods as possible, we tend to gravitate towards seasonally fresh foods. Right?
Seasonally fresh foods are easier to find in local markets, will contain the highest concentration of vitamins & minerals, and (bonus round) are typically less expensive.
I read Pete’s book, started dreaming of Fall foods (my favorite season), and then immediately put a big ole sticky note on the page that said “Baconnaise.”
Now, it should be known – I’m not a mayo girl. I like it for the occasional batch of 5-Ingredient Paleo Ranch Dressing or to use for an extra special meat marinade, but I don’t crave it on a regular basis.
All that is out the window.
Pete’s recipe has converted me and I’m now officially a baconnaise girl!
This spread is absolutely magical. Just collect some bacon grease by baking (or frying) up about a pound of bacon, whip out your food processor, and follow Pete’s instructions.
You will be left with a velvety, bacon-ey mayo that will totally rock. your. world.
You can find Pete at the following:
Paleo by Season (book): HERE
Pete’s Paleo website (where you can order meals): HERE
Special thanks to Pete, his lovely wife Sarah, and my friends over at Victory Belt Publishing for letting me share this recipe here!Print
- Yield: 1 1/4 to 1 1/2 cups
- 1/2 cup bacon fat, in liquid form at room temperature
- 3/4 cup olive oil
- 2 large egg yolks
- 1 large whole egg
- 3/4 teaspoon salt
- 1 teaspoon apple cider vinegar
- Combine the bacon fat and the olive oil in one measuring cup and set aside.
- Using either a small bowl with an immersion blender (or hand whisk) OR a food processor (like I chose), blend the egg yolks and whole egg until they become frothy. Pete notes that when you see the eggs change dramatically in color and texture, you're almost finished. Once the eggs are sufficiently beaten, slowly add the oil mixture.
- Continue to add the rest of the oil over the span of about 1-2 minutes. Finish with a seasoning of salt and vinegar to your taste.