Name: Keto Butter Baconnaise
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 1 stick = 4 oz = 115 g salted grass-fed butter, partially melted and lukewarm; 1/4 cup = 60 ml bacon fat, partially melted and lukewarm; 1–2 teaspoons Dijon mustard, yellow mustard, or another unsweetened additive-free mustard; 1–2 teaspoons apple cider vinegar; 1 pastured egg, at room temperature

Jump to Recipe

I’ve shared a lot of keto and carnivore condiment recipes on this blog over the years. Tallow Mayonnaise. Butter Mayonnaise. Even wilder stuff like Fruity Curried Mayo Sauce and Spicy Cajun Avocado Mayo. They’re all yummy, and they all have their place in a keto or carnivore kitchen.

But this Keto Butter Baconnaise? This one’s different.

It started as a simple question: what happens if you use butter and bacon fat as a base for mayo? Turns out, the answer is “magic happens.” Or at least something close enough to magic that you’ll stop caring about the technicalities.

This isn’t just mayo with a smoky edge. It’s rich, velvety, thick, and so flavorful that you’ll start putting it on things you never thought needed condiments. Steak? Sure. Eggs? Obviously. A spoonful at midnight while standing in front of the fridge? I’m not here to judge.

The base recipe fits perfectly into keto and ketovore eating. With a couple of tweaks, it works for a strict carnivore too. And yes, I’m including plenty of variations at the end of the post, because once you make this, you’re going to want options.

If you’ve been craving a condiment that’s actually exciting to eat and elevates everything it touches, this is it. Make it once, and you’ll understand why I’m calling it something special.

Tips for Success

The technique is simple, but these tips will help you nail it on the first try — and every try after that.

Use lukewarm fats, not hot

If the butter or bacon fat is too hot, it can scramble the egg and ruin the emulsion — or the mayonnaise simply won’t thicken. Melt the fats carefully so that they are soft, almost runny, and lukewarm. Thick Greek yogurt best describes the ideal consistency of the fats for this baconnaise.

Start with the blender on the bottom

Don’t move the immersion blender around at first. Let it sit flat on the bottom of the bowl and run on high speed for a few seconds before you start lifting. This creates the initial emulsion that holds everything together.

Lift the immersion blender slowly

Once the baconnaise starts thickening at the bottom, slowly lift the blender upward while it’s still running. This pulls in the remaining fats and creates that smooth, creamy consistency throughout.

Use a tall, narrow bowl

A wide bowl makes emulsifying harder. A tall, narrow bowl — that often comes with the immersion blender — forces the ingredients to stay in contact with the blender and helps the mayo come together quickly and reliably.

A room-temperature egg is essential

A cold egg won’t emulsify as easily, but might make the mayo partially emulsified and lumpy. If you forget to take the egg out ahead of time, place it in a bowl of warm water for 5 minutes before using.

Taste and adjust before storing

Start with just 1 teaspoon of mustard and ACV, and add more if needed. You don’t want your mayo to become too pungent and sharp, but beautifully complement the main dish — or wherever you add it.

Let the baconnaise come to room temperature before serving

The butter will firm up in the fridge, making the baconnaise thicker and less spreadable. Let it sit out for 20–30 minutes before serving for the best texture and flavor.

Step-by-Step Instructions

Take a deep and narrow bowl (preferably the one that comes with your immersion blender).

Add 1 stick (115 g) of partially melted and lukewarm salted grass-fed butter…

…1/4 cup (60 ml) of partially melted and lukewarm bacon fat…

…1–2 teaspoons of Dijon mustard, yellow mustard, or another unsweetened additive-free mustard…

…1–2 teaspoons of apple cider vinegar…

…and 1 room-temperature pastured egg. Add them in this exact order for the best results. And again, it’s good to start with less seasonings (i.e., mustard and vinegar) and add more later if needed.

Place the immersion blender in the bowl so that it rests flat on the bottom. Don’t tilt it or move it around yet.

Turn the blender on to maximum speed and let it run for a few seconds without moving it. You’ll see the mixture start to thicken and emulsify at the bottom. Once the bottom layer has thickened, slowly lift the blender upward while it’s still running. This pulls in the remaining fats and creates a smooth, creamy consistency throughout.

Once the baconnaise is thick and creamy, taste it. Add more mustard for tang, more vinegar for acidity, or a pinch of salt if needed. Blend briefly to incorporate any adjustments.

Transfer the baconnaise to a serving bowl and enjoy immediately, or store it in an airtight container in the fridge for up to three days.

Yum!

Here’s the recipe for you to enjoy:

Keto Butter Baconnaise

Yield: 1—4

Prep Time: 10 minutes

Total Time: 10 minutes

But this Keto Butter Baconnaise? This one’s different.

If you’ve been craving a condiment that’s actually exciting to eat and elevates everything it touches, this is it. Make it once, and you’ll understand why I’m calling it something special.

Ingredients

1 stick = 4 oz = 115 g salted grass-fed butter, partially melted and lukewarm
1/4 cup = 60 ml bacon fat, partially melted and lukewarm
1–2 teaspoons Dijon mustard, yellow mustard, or another unsweetened additive-free mustard
1–2 teaspoons apple cider vinegar
1 pastured egg, at room temperature

Instructions

Combine the butter, bacon fat, mustard, vinegar, and the egg (in this order) in a tall and narrow bowl.
Place the immersion blender in the bowl so that it's on the bottom of the bowl.
Start blending with the maximum speed, slowly lifting the blender while blending to create a thick and creamy consistency.
Taste and adjust the flavor with mustard, vinegar, or salt (or other seasonings) if needed.
Transfer to a serving bowl and serve immediately.
The baconnaise stores in the fridge for up to three days. Be sure to take it to room temperature about 30 minutes before serving.

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Tips for Variations

This butter baconnaise is superb as written, but once you’ve made it once, it practically begs to be tweaked. Below are variations ranging from subtle seasoning changes to fully strict carnivore versions.

Carnivore variations

Mustard-Free Baconnaise: If you are fine with a little bit of ACV, you can omit the mustard to get a totally fiber-free condiment. I have to admit the mustard tasted pretty pungent to my carnivore taste buds, so I will certainly make the next batch with a hint of ACV for tanginess and leave out the mustard altogether.

Completely Plant-Free Baconnaise: Omit the plant-based ingredients, i.e., the mustard and vinegar. Add a pinch of unrefined sea salt to enhance the flavor.

Tallow Baconnaise: Swap the butter for tallow. Soften the tallow, but don’t let it get completely runny. The result is rich and rather neutral-tasting, so feel free to add some unrefined sea salt to amp up the taste.

Browned Butter Baconnaise: Brown the butter lightly and cool it until lukewarm and not too runny. The browned butter adds a luxurious and nutty, almost caramel-like flavor.

Seasoning suggestions

White Pepper Baconnaise: My favorite pepper in mayonnaise (or baconnaise) is white pepper. It has a more elegant and gentle taste compared, for example, to black pepper. Add a small pinch of freshly ground white pepper to the baconnaise for a classic mayo flavor.

Smoked to the Max: Emphasize the smokiness by adding a pinch of smoked paprika. If you really love smoky flavors, add also a pinch of smoked sea salt. This variation is perfect with grilled meats, especially pork.

Lemony Baconnaise: Replace the mustard and vinegar with 1 tablespoon of freshly squeezed lemon juice from an organic lemon. Add also 1 teaspoon of freshly grated lemon peel from an organic lemon.

Garlicky Baconnaise: Well, this variation is quite obvious, isn’t it? Add 1–2 crushed garlic cloves for a delicious flavor that makes your taste buds dance — if you like garlic, that is. For a mellower garlic flavor, add 4–6 mashed roasted garlic cloves and blend them together with the rest of the ingredients.

Closing Thoughts

This butter baconnaise has officially earned a permanent spot in my keto and carnivore condiment rotation. It’s rich, indulgent, and somehow manages to feel both over-the-top and completely reasonable at the same time. Once you make it, regular mayo starts asking uncomfortable questions about its life choices.

One final note from the trenches: it’s currently about 10°C (50°F) inside my house, which means I had to work fast while making this recipe. The butter and bacon fat were this close to solidifying mid-blend, and I was basically racing the laws of physics with an immersion blender in hand. Consider this your reminder that temperature matters — and also that great baconnaise waits for no one.

If you make this recipe, tweak it, or take it in a completely unhinged direction, I fully support your choices — considering you keep it clean keto or carnivore, i.e., without seed oils or other nasties. Just don’t be surprised if you catch yourself standing in front of the fridge with a spoon in the middle of the night, fully aware that you made the right decision.