If your mayo becomes too thin (for either reason you mentioned) , it can be fixed. Take a second clean jar & add 1 or 2 more egg yolks. Beat SLIGHTLY then drizzle in your broken mayo. The mayo will emulsify again like new. A trick professional chefs know. Now you know too.
My husband is a four-star chef and has been cooking for 35 years. I had him watch your video to tell me what went wrong. He said to go ahead and use two whole eggs that the whites fluff and act as an emulsifier to help the oil and the proteins from the yolk bind together. He says when you have mayonnaise that fails, and all chefs know this, you just add one or two egg yolks to the mix and continue beating. Your protein to oil ratio was off balance so adding extra yolks will bring that balance and stabilize your Mayo. The reason the bacon crease may not have worked is because of the heaviness of the fat and or maybe the fat was still too warm and it began breaking down the yoke. I hope you find this information helpful. I love your videos. Keep up the good work
The yolk contains Lecithin that emulsifies the fat while egg whites contain albumin protein that also emulsify. Whites help the mayo “stand up”. For my olive oil mayo, I use 1 yolk and 1 whole egg.
No shade to hubby, thank you for all the shared knowledge. Now.... I thought chefs only went to 3 stars? 🤷🏼♀️I don't know these professional positions/accolades?
1 cup warm bacon grease 1 TBSP fresh lemon juice 1 tsp mustard Salt & pepper to taste 2 egg yolks 1 tbsp white wine vinegar Add eggs, lemon juice, mustard, vinegar, salt and pepper and emulsify with an immersion blender to combine. Next, slowly add bacon grease and emulsify with the blender. Pro tip: all ingredients should be at room temp including eggs. Don't over mix. If mayo breaks add another egg yolk and emulsify. Enjoy!
Ken I hope you don’t mind but living in France making home made mayo is a given for most traditional house holds ...I would like to just offer one tiny bit of advice ...when you make your starting mixture ...just use the eggs yolks, mustard and a teaspoon of fat ...then mix after that add slowly upto half the delicious bacon fat ...then add the lemon juice and vinegar ( we use apple cider vinegar ) then mix in the remaining half ...this works 99.9 % of the time ...the fat will thicken the mayo and if it’s gets too thick a table spoon of tepid water added slowly will loosen it up a little ... Cheers Ric
I just made this by dumping all the ingredients, including the liquid bacon grease all together in the jar! Emulsify for about 30 seconds--mayo! No problems and easy!
I use the whole eggs. Put everything in plus two cloves of garlic. Start at the bottom and slowly work your way to the top. You can see it working. Works great.
Can you please start adding written recipes to all your future videos so we don't have to always rewatch this video if we just need a refresher. Thanks a bunch
This is so much like Lyonnaise salad dressing. Lyonnaise salad is a delicious bacon and egg salad and, some recipes call for olive oil in the dressing, but the real deal uses bacon grease. Cook bacon (2 or 3 slices) and then take the bacon out, add one medium shallot chopped and cook in the bacon fat, stirring, for 30 seconds. Add 1 tablespoon red wine vinegar and 1/2 tsp. dijon mustard and swirl to combine. Add the bacon (chopped into pieces) and swirl. Immediately pour the hot dressing over greens and toss. Add a poached egg (or two) on top (or fried, over-easy). :)
KenDBerryMD You guys are great. I was inspired by you to make mayo with goa sausage fat 😂 Goa sausage is the Goan version of chorizo but it's much more intense. When you cook it a whole lot of fat comes out of it. We usually save this to flavour other dishes but this time I thought heyyyyy if you can make bacon fat mayo then why not try it with the sausage fat. It's so good that I could cry. My friends think I'm crazy but that's just cuz they haven't tasted it yet.
Hey just made this but I was low on bacon g and use lard and I did how Gordon Ramsay says to do it add at room temp egg yolks and mustard mix and slowly add oil till it thicken up stop then add salt pepper vinegar and lemon juice mix it in and it was super think and creamy.
I think y’all made this too complicated. You can put the bacon grease (or evoo or avocado oil) in the clean jar, plop in the eggs (whites and all), mustard, etc. in and go. Keep the immersion blender in the bottom for 30 secs and then lift it slowly. No need to drizzle anything. If it “breaks” a little water can sometimes bring it back. Try it.
Ours work everytime, and we add everything at once - the only thing we need to make sure is that the yolks don't burst, and we put the emerging blender over the yolks, all the way to the bottom, and start blending, and as the yolks start blending, just slowly pull up the blender through the grease/oil, and it's done when you reach the top - about 30 secs or so.
I have a couple tips for the construction of this delish Keto Bacon Mayo. I started the same as illustrated in your video but quickly diverted to what I used to do in cake decorating frosting. Put the bowl either on an ice pack or in another bowl of ice. What you want to do is convert the bacon BACK to a solid in the mayo. It happens quite quickly. THe other thing I did is use my mix master. It puts more air into the mixture helping the emulsification. Used Braggs Apple Cider Vinegar instead of the white wine vinegar and love it. Gives it more zing.
Thank you for your mayo/bayo tip. It has been three years since your comment, so maybe you have ceased to think about it! But I did use ice water to speed up the emulsify stage, I only have a mixer and a wire whip, so I used the whip. My only complaint is it is a little bland, I used cooking sherry because that is what I have. Next time maybe acv. 💕
Use 2 yolks and one whole egg, the rest the same except you can add all the grease at once and with the extra egg you'll never have a fail. It's the eggs that cause the emulsification.
This veg head is eating a beef pattie daily ( day 9) & thinking about buying bacon so I can have the grease e for homemade bacon mayo. More then my way of eating has changed me in such a short time.. I am more then surprised. Gobsmacked!!!
Absolutely love this mayo, made it today after watching upur video lastnight, done keto for a week to withdrawal carbs now starting carnivore, have some extra pounds to lose and I feel so much better already.
You cannot raise the boat motor up and down early on, leave BM on bottom until you notice coagulation, then raise it to the top of the coagulated layer until that layer thickens and on and on. Then you can raise it up and down. When making with with oil, I pour all oil in on top of whole eggs, lemon juice, mustard, and vinegar. The trick is keeping it in the bottom first, then each layer and then go up, mixing well at after all has thickened. If done right, it will thicken enough to hold a big spoon up. KY gurl here..
A much easier way of doing this i found is first get a processor. Put all the ingredients in dr. Berry did accept the bacon grease. Dont blend the ingredients just put them in the proceesor put the lid turn on proceesor and pour grease in slowly when emptied your done turn off processor. Mayonaise is nice and thick.
I have had to learn to like mayo since starting keto 2 years ago, but THIS mayo is AMAZING!!!! THANK YOU, Dr. Berry and Neisha for sharing this!!! I doubled the recipe and added an avocado, which made it even DOUBLE amazing. THIS is the ONLY mayo I will ever use from now on! Also, I didn't have a hand mixer like shown on the video, so I pulled out my Kitchen Aid mixer. Using the whisk attachment, the mayo turned out perfectly on the first try. Thank you, Lord for Dr. Berry and Neisha. You both have been a blessing. :)
The reason it didn’t work is because you had your bacon fat to warm believe it or not bacon grease is actually thinner when liquified then most oils I suggest keeping the bacon fat in its natural solid state just room temp and slowly add some at a time 👍 sorry Chef Brain switched on 😂😂😂😂 🙈love you guys ! Quick tip do the exact same thing in a Food processor that way you can add the bacon grease a little at a time .
I made the Baconnaise tonight and it turned out delish. Next time I will use just 1/2T of each the lemon and white wine vinegar. Using it as a dip now for my pork rinds.
A whole egg mayo can be just chucked in and blended for 30 seconds with an immersion blender. Yolks only you have to go slow. As for colour and thickness, water will bleach and thin the mayo, as will the acids (lemon juice and/or vinegar), which are mostly water. So if you want a runny, white mayo like store bought, add more lemon juice, vinegar, or just water. More egg = more protein = thicker mayo, especially if you go whole egg. More fat/oil = thicker mayo, up until the point at which there is too much fat for the amount of egg you have, and then it will break (separate). If your mayo breaks, it can be saved by adding more of either of the emulsifiers in the mixture: the egg itself or the mustard. If you go the egg route, just beat another egg or yolk, and then slowly drip in the broken mixture as you normally would the oil/fat. Also the acid (vinegar and/or lemon juice) can save a broken mixture as it increases the amount of oil that a given amount of egg can absorb.
After listening to you two talk about Bayo (my new word for bacon mayo) I had to try it. My fails I tried as salad dressing, doesn't work it lumps up! Love your idea of putting on meat! I had a big urge for Coleslaw with Bayo and oh my, the flavor was devine in the slaw!
I add a little more vinegar and stevia to the slaw. Not sure how it holds up if you put it in the fridge though, ha, it didn't last long enough to put in the fridge.
Wait until you are nearly done emulsifying everything but the lemon juice. Then fold the juice in gently...unfortunately mixing your acid in with other ingredients will make it watery and thin.
If it doesn't harden, put it in the fridge, that often helps and then come back about an hour later and put the beeter all the way to the bottom AND LEAVE IT THERE and slowly pull it up, it should harden. ANOTHER WAY is to just add another whole egg. and always leave the beeter at the bottom, its that motion at the bottom and it creates a vortex of no air....something like that. Ive have ONLY thrown out one failed attempt. I do no like wasting all that oil. I will try the mayo next time with the bacon crease, that sounds just yummy. I made homemade blue cheese last night using the mayo method as the base.
I have found you can sub lemon for apple cider vinegar! And you can use your blender to make your mayo! A helpful description of how to pour in your oil is to make the smallest stream of oil possible should take 2mins plus.
Ain’t sure what Hishimotos is, but it seems to make a grown woman to look 17 the rest of her life, I Love these two people, they are changing my life!!!
I knew that putting oil slowly was the key because I watched my aunt making it when I was a kid...BUT she used canola oil. I remember being disgusted by the raw yolk, so grocery store mayo used to be my mom's choice back then...how stupid we were. Also, my dad tried to teach us how his grandparents did (and he kept doing it): pork lard to cook, butter , milk with fat...but we did the opposite. I still regret so many avocados, bacon and eggs I didn't eat growing up because of the "terrible"fat (In Brazil we always enjoyed home made food, but the rest it wasn't so different). I started doing low carb on and off few years ago but I finally understood that I had to add even more fat on my diet. Thank you for all those great educational videos, I can't wait to see all those extra pounds gone for good. Im sure you will change so many people's lives and health...that is what a doctor should do before prescribing pills.
Look up Serious Eats one-minute mayo. I use a whole egg + 1 yolk, just put all ingredients in the jar and then add 1 cup oil on top, pouring gently. Fit the blender head over the egg yolk and blend, only pulling up the blender once it starts to emulsify. Then pull up gently until thick. It takes me 30 seconds each time. I use avocado oil or ultra light olive oil (not evoo). I also add a little garlic powder with my Dijon mustard (the mustard helps emulsify the mixture too)
I tried it and it turned out perfect! The only thing is, had to split the recipe since I only had 1/2 cup of bacon grease and didn't want to cook bacon since I made this after dinner and close to bed time. Hubby bought me an emulsion blender for Christmas and this is the first recipe made using it. I wasn't sure to use high or low speed. I used high. Thank yall!
Question regarding the bacon grease storage... do you rotate your bacon grease or do you just dump the newest grease into the oldest grease each time you cook a new batch? Does bacon grease spoil? Thanks for all your time and dedication keeping us educated!
Just made some bacon mayo. I did the first batch in a bowl with a whisk. It went all sorts of wrong and separated. I was determined to find a way to fix it so as to not waste all that goodness. So I added 2 more yolks and nothing. Might have gotten slightly worse. Sitting back and thinking, I decided to get a jar and an immersion blender and start again, only I did not get new grease, I used what I had in the bowl that was broken. I put 2 egg yolks in the jar and a little bit of lemon juice since there was already mustard and ACV in the bowl with the bacon grease. Well, Lo and behold, It came out great. It tastes great!
I have two questions: 1. Why is it not risky to use raw eggs in a recipe such as this? 2. We made this mayo, and it tastes good, but how do you keep it from congealing hard just like bacon grease? Guar gum perhaps? Love your videos, very informative and interesting.
Thank you BOTH for what you do! I can't wait to try this & really appreciate the other viewers' tips as well. A list of ingredients/ instructions below would be most helpful though. I had to keep pausing the video to write instructions, rather than just screen shotting which is far easier. Thanks again though...I love your videos & appreciate your guidance on my carnivore journey!❤
That 1st mayo that turned up liquid, mine did too but because I likely whipped it too little. However put it in the fridge and it turned exactly like regular mayo. I also had all sorts of animal fat in it not just pork fat. Chicken and tallow too but majority was pork. It is a hard solid in the fridge as fat, but the pork fat mayo - well its like mayo. Oh I also did not use egg at all. Mustard was my main emulsifier. I had it both on the meat where it rendered out and I preserved it with that as well as when blended.
I have a question - I made it but it had a "old baconey" taste to it. Sorry, its hard to describe. Although I love bacon and love mayo, this just had a funky taste. Is that the norm do you think? I'm trying hard to like it, but so far...not so much :(
If you guys own a Cuisinart, this is exactly why there is a tiny opening a the bottom of the plunger. To drizzle n liquids as the blades are whirring making the mayo. I use my immersion blender to froth the hell out of my Keto coffee. Heck you can add you Kerry gold butter straight from fridge to coffee n you have latte quality! ❤️ your videos.
Try making with melted butter and make Hollandaise. The ratios will make for a runny mayo. Use the whole egg. My go to is 130ml of 'oil', 1 egg, 1 tablespoon (15ml) of vinegar and salt, pepper and mustard.
Just finished making this, practicing for Christmas deviled eggs, and I've tasted nothing like it. I will now make sure that this is in my refrigerator from now on and can't wait to serve those eggs. Thank you so much for posting this.
Ok. just got the mayo out of the fridge and it's HARD!! I shouldn't be surprised because so was the bacon grease. Maybe next time I'll combine it with a liquid oil that's approved.
Honestly I started thinking yesterday, wondering if one could use bacon grease for mayo. Glad to see yes is the answer. Kind of liked the little bit of marital tension, just keeping it real! 💕😸
If you add a egg or two to it it will thicken up and if you microwave the egg yolks first you will pasteurize them making them safe to store outside the refrigerator
@@vivianhudacek1556 mix limon juice or vinegar and water with the yoke then heat it up to 160 my microwave takes about 1 and a half minutes. I stir it every time I check the temperature
Nice one Dr Berry and Neisha, ok I have a question I can't find a definitive answer to, to make fermented bacon fat mayo I have seen people use a tablespoon of sauerkraut brine, and some talk about using whey and leaving the mayo on the bench for 7 hours to let it ferment, it can last up to 3 months I hear, does anyone know the answer to this?
This looks delicious! I will try it. I'd also like to try the Ketoaid mentioned at the beginning but I cannot find it when I search your video archive. Please give me some directions. Thanks
Cooking keto is an art. I'm still figuring out all these recipes and I have had lots of flops as well. But I love learning new things. Thanks for the video. My bacon grease is low right now but soon I'll give this a try. 😋
Hey guys, great video! Love that you kept it the way it is..❤😂 I've never seen Dr Berry's wife before, did not even realize thiscis HER channel! 😂- new sub now. It just popped up on my timeline and I watched it. Ordered a stick blender. Cannot wait to make some of this, even if it turns out sauce, lol. Thanks for sharing. ❤❤
Hey Doctor, thanks for the great videos! I can’t have salt anymore because I’m trying to control my blood pressure naturally. I use crystallized lemon now in place of salt, and I love it! Found it in the spices section at the grocery. My blood pressure is much better after eliminating as much salt and stress as possible.Just wanted to share🙂
I made Mayo and I think I used too much pickle juice, which was what I used instead of vinegar and lemon. It came out too thin, but I put it in the fridge, and when it started to thicken up in the fridge, I took it out, and re-blended it. It worked beautifully. Somehow the thicker consistency from being chilled made it work.
Ha! Ha! Ha! Great video and Neisha last comment and the look they gave each other was beautiful! Yes, we all know the look. I think we all use that look with our spouses too and they with us. Deinitely going to start using this mayo recipe. I am a newbie to Carnivore and the change has been slow and steady as I do cheat occasionally lately. I have to get out of the companies coming and bringing a huge home baked pie and I cannot say "NO, I am a carnivore now." Yeah, I do have to work on that one.
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Please make more videos. Love y’all
we will!! Thank you! Love you back!
If your mayo becomes too thin (for either reason you mentioned) , it can be fixed. Take a second clean jar & add 1 or 2 more egg yolks. Beat SLIGHTLY then drizzle in your broken mayo. The mayo will emulsify again like new. A trick professional chefs know. Now you know too.
Thanks from me too!
if it’s really broken it won’t emulsify cheech
You just saved my sanity 😂 It’s perfect now.
Thank you so much. I knew there had to be a way to fix it. Love shared chef secrets, helps us all eat/live better. ❤ty
My husband is a four-star chef and has been cooking for 35 years. I had him watch your video to tell me what went wrong. He said to go ahead and use two whole eggs that the whites fluff and act as an emulsifier to help the oil and the proteins from the yolk bind together. He says when you have mayonnaise that fails, and all chefs know this, you just add one or two egg yolks to the mix and continue beating. Your protein to oil ratio was off balance so adding extra yolks will bring that balance and stabilize your Mayo. The reason the bacon crease may not have worked is because of the heaviness of the fat and or maybe the fat was still too warm and it began breaking down the yoke. I hope you find this information helpful. I love your videos. Keep up the good work
That's very helpful. Thanks!
Mine was so thick and didn't taste well is there a way to thin it?
I am adding this to my carnivore mayo recipe folder. Thank you!
The yolk contains Lecithin that emulsifies the fat while egg whites contain albumin protein that also emulsify. Whites help the mayo “stand up”. For my olive oil mayo, I use 1 yolk and 1 whole egg.
No shade to hubby, thank you for all the shared knowledge. Now.... I thought chefs only went to 3 stars? 🤷🏼♀️I don't know these professional positions/accolades?
1 cup warm bacon grease
1 TBSP fresh lemon juice
1 tsp mustard
Salt & pepper to taste
2 egg yolks
1 tbsp white wine vinegar
Add eggs, lemon juice, mustard, vinegar, salt and pepper and emulsify with an immersion blender to combine. Next, slowly add bacon grease and emulsify with the blender. Pro tip: all ingredients should be at room temp including eggs. Don't over mix. If mayo breaks add another egg yolk and emulsify. Enjoy!
Awesome, thank you for writing this down!!!!
Thank you so much!
Thank you!
Thank you!
Thank you so much
Ken I hope you don’t mind but living in France making home made mayo is a given for most traditional house holds ...I would like to just offer one tiny bit of advice ...when you make your starting mixture ...just use the eggs yolks, mustard and a teaspoon of fat ...then mix after that add slowly upto half the delicious bacon fat ...then add the lemon juice and vinegar ( we use apple cider vinegar ) then mix in the remaining half ...this works 99.9 % of the time ...the fat will thicken the mayo and if it’s gets too thick a table spoon of tepid water added slowly will loosen it up a little ...
Cheers
Ric
I've tried making mayo several times and failed - it's always too soupy. I'm excited about your details and plan to try it again soon :)
@@sulebo2153 Don't add the salt until after you have mixed it all to a thick consistency.
White wine vinegar is definitely better in this case !
This should be the top comment
You can fix a broken mayo by adding another yoke
I just made this by dumping all the ingredients, including the liquid bacon grease all together in the jar! Emulsify for about 30 seconds--mayo! No problems and easy!
i agree, thats how i make the mayo, don't overmix! and you dont need to go out and buy white wine vinegar, can use ACV or white vinegar.
That's what I do!😊
I use the whole eggs. Put everything in plus two cloves of garlic. Start at the bottom and slowly work your way to the top. You can see it working. Works great.
Can you please start adding written recipes to all your future videos so we don't have to always rewatch this video if we just need a refresher. Thanks a bunch
Please!
Great ideal
This is so much like Lyonnaise salad dressing. Lyonnaise salad is a delicious bacon and egg salad and, some recipes call for olive oil in the dressing, but the real deal uses bacon grease. Cook bacon (2 or 3 slices) and then take the bacon out, add one medium shallot chopped and cook in the bacon fat, stirring, for 30 seconds. Add 1 tablespoon red wine vinegar and 1/2 tsp. dijon mustard and swirl to combine. Add the bacon (chopped into pieces) and swirl. Immediately pour the hot dressing over greens and toss. Add a poached egg (or two) on top (or fried, over-easy). :)
Yummm this stuff is the best!!
Why don't you use Apple Cider Vinegar instead of WW Vinegar? (just curious)
If you add the salt and the acids at the end you will always succeed. You run the risk of breaking the eggs otherwise.
KenDBerryMD You guys are great. I was inspired by you to make mayo with goa sausage fat 😂 Goa sausage is the Goan version of chorizo but it's much more intense. When you cook it a whole lot of fat comes out of it. We usually save this to flavour other dishes but this time I thought heyyyyy if you can make bacon fat mayo then why not try it with the sausage fat. It's so good that I could cry. My friends think I'm crazy but that's just cuz they haven't tasted it yet.
Hey just made this but I was low on bacon g and use lard and I did how Gordon Ramsay says to do it add at room temp egg yolks and mustard mix and slowly add oil till it thicken up stop then add salt pepper vinegar and lemon juice mix it in and it was super think and creamy.
You gangster, you.
A little chef trick is if it splits add another yolk also a whisk or stand mixer is better which gives you more control
I made this recipe but added 1/4 of ghee and 1 more egg yolk, because it was runny. It turned out delicious, thick and creamy.
My favorite thing is how ken is with Neisha I wish my husband was as affectionate 🥰 I absolutely love you guys❤️
Thanks for making this. We were pretty pumped to have actually made our own mayo! And seeing your failures and tips helped us get it right ✅
I think y’all made this too complicated. You can put the bacon grease (or evoo or avocado oil) in the clean jar, plop in the eggs (whites and all), mustard, etc. in and go. Keep the immersion blender in the bottom for 30 secs and then lift it slowly. No need to drizzle anything. If it “breaks” a little water can sometimes bring it back. Try it.
That's exactly how I do mine, learned from Butter Bob.
lol i just said the same thing, sort of.
I agree
Yeah they just took extra time to flirt
Hạc Giấy Thiên gia, too fun! lol 😂
Neisha its crazy to see the progress you've made girl, keep on killin it!
I really need to make this because I can't stop thinking about it on top of a bacon cheeseburger with thinly sliced green onions 🤤
OMG YES!
Except no bun with the burger.
@@pattiday431 obviously
So corny, loving, and fun. Thank you for all you do. Blessings.
Ours work everytime, and we add everything at once - the only thing we need to make sure is that the yolks don't burst, and we put the emerging blender over the yolks, all the way to the bottom, and start blending, and as the yolks start blending, just slowly pull up the blender through the grease/oil, and it's done when you reach the top - about 30 secs or so.
I have a couple tips for the construction of this delish Keto Bacon Mayo. I started the same as illustrated in your video but quickly diverted to what I used to do in cake decorating frosting. Put the bowl either on an ice pack or in another bowl of ice. What you want to do is convert the bacon BACK to a solid in the mayo. It happens quite quickly. THe other thing I did is use my mix master. It puts more air into the mixture helping the emulsification. Used Braggs Apple Cider Vinegar instead of the white wine vinegar and love it. Gives it more zing.
Thank you for your mayo/bayo tip. It has been three years since your comment, so maybe you have ceased to think about it! But I did use ice water to speed up the emulsify stage, I only have a mixer and a wire whip, so I used the whip. My only complaint is it is a little bland, I used cooking sherry because that is what I have. Next time maybe acv. 💕
Hey Neisha, if you add another yolk to the 'sauce' & emulsify it a little, you will have Mayo again. I've done it.
thank you so much for this tip!!
JRob )
Use 2 yolks and one whole egg, the rest the same except you can add all the grease at once and with the extra egg you'll never have a fail. It's the eggs that cause the emulsification.
Years later.... I just made this, and it turned out fantastic!! Thanks for the recipe :)
When I make mine I use the bacon grease cold from the fridge and it always comes out perfect.
i will try that next time!!
KL B do you still have to add it in slowly? Like teaspoons at a time? Or do you just combine it all at once?
Yes, please tell us how you do it step by step!
This veg head is eating a beef pattie daily ( day 9) & thinking about buying bacon so I can have the grease e for homemade bacon mayo. More then my way of eating has changed me in such a short time.. I am more then surprised. Gobsmacked!!!
Absolutely love this mayo, made it today after watching upur video lastnight, done keto for a week to withdrawal carbs now starting carnivore, have some extra pounds to lose and I feel so much better already.
You cannot raise the boat motor up and down early on, leave BM on bottom until you notice coagulation, then raise it to the top of the coagulated layer until that layer thickens and on and on. Then you can raise it up and down. When making with with oil, I pour all oil in on top of whole eggs, lemon juice, mustard, and vinegar. The trick is keeping it in the bottom first, then each layer and then go up, mixing well at after all has thickened. If done right, it will thicken enough to hold a big spoon up. KY gurl here..
A much easier way of doing this i found is first get a processor. Put all the ingredients in dr. Berry did accept the bacon grease. Dont blend the ingredients just put them in the proceesor put the lid turn on proceesor and pour grease in slowly when emptied your done turn off processor. Mayonaise is nice and thick.
OMG, absolutely fantastic. Had this as a topping to pepper jack cheese stuffed jalapeño burger patty.
I have had to learn to like mayo since starting keto 2 years ago, but THIS mayo is AMAZING!!!! THANK YOU, Dr. Berry and Neisha for sharing this!!!
I doubled the recipe and added an avocado, which made it even DOUBLE amazing. THIS is the ONLY mayo I will ever use from now on! Also, I didn't have a hand mixer like shown on the video, so I pulled out my Kitchen Aid mixer. Using the whisk attachment, the mayo turned out perfectly on the first try. Thank you, Lord for Dr. Berry and Neisha. You both have been a blessing. :)
The reason it didn’t work is because you had your bacon fat to warm believe it or not bacon grease is actually thinner when liquified then most oils I suggest keeping the bacon fat in its natural solid state just room temp and slowly add some at a time 👍 sorry Chef Brain switched on 😂😂😂😂 🙈love you guys ! Quick tip do the exact same thing in a Food processor that way you can add the bacon grease a little at a time .
I made the Baconnaise tonight and it turned out delish. Next time I will use just 1/2T of each the lemon and white wine vinegar. Using it as a dip now for my pork rinds.
I'm so excited that it worked! I used lime instead of lemon juice and Dijon. It's so yummy.
I love you two together and I love this Mayo. Thank you
A whole egg mayo can be just chucked in and blended for 30 seconds with an immersion blender. Yolks only you have to go slow.
As for colour and thickness, water will bleach and thin the mayo, as will the acids (lemon juice and/or vinegar), which are mostly water. So if you want a runny, white mayo like store bought, add more lemon juice, vinegar, or just water. More egg = more protein = thicker mayo, especially if you go whole egg. More fat/oil = thicker mayo, up until the point at which there is too much fat for the amount of egg you have, and then it will break (separate).
If your mayo breaks, it can be saved by adding more of either of the emulsifiers in the mixture: the egg itself or the mustard. If you go the egg route, just beat another egg or yolk, and then slowly drip in the broken mixture as you normally would the oil/fat. Also the acid (vinegar and/or lemon juice) can save a broken mixture as it increases the amount of oil that a given amount of egg can absorb.
Thank you both. Just finished watching Doctor Berry's most dangerous cooking oils video. Will definitely try this recipe.
After listening to you two talk about Bayo (my new word for bacon mayo) I had to try it. My fails I tried as salad dressing, doesn't work it lumps up! Love your idea of putting on meat! I had a big urge for Coleslaw with Bayo and oh my, the flavor was devine in the slaw!
yay!!! im glad to hear that !
I add a little more vinegar and stevia to the slaw. Not sure how it holds up if you put it in the fridge though, ha, it didn't last long enough to put in the fridge.
Linda Pittenger from this day forward, I declare all future batches of bacon mayo in my home will be called Bayo 😄
Love it!
Wow loved this one thank you I will try this I never throw out bacon grease . Thank you Ken and Neisha
Just made this with avocado oil, it was great, saving up the bacon grease for next time!
We just started getting eggs from our american bresse chickens yesterday, I'll be making that stuff! Dr Berry smelling the jar was good enough for me
If you drizzle the bacon fat down the emulsifier, the end product works every time! Love this recipe
Wait until you are nearly done emulsifying everything but the lemon juice. Then fold the juice in gently...unfortunately mixing your acid in with other ingredients will make it watery and thin.
I made this recipe with avocado oil and the tiny bit of bacon fat I had. Very Yummy
I make mayo with one cup olive oil and 1 egg, salt, pepper, garlic powder, mustard. So yummy.
If it doesn't harden, put it in the fridge, that often helps and then come back about an hour later and put the beeter all the way to the bottom AND LEAVE IT THERE and slowly pull it up, it should harden. ANOTHER WAY is to just add another whole egg. and always leave the beeter at the bottom, its that motion at the bottom and it creates a vortex of no air....something like that. Ive have ONLY thrown out one failed attempt. I do no like wasting all that oil. I will try the mayo next time with the bacon crease, that sounds just yummy. I made homemade blue cheese last night using the mayo method as the base.
Making this tonight! Can't wait to try it😊Thanks for sharing with all of us😊
I love this recipe. I am watching your earlier videos. You both have changed a lot. All good. Still enjoy these oldies.
I have found you can sub lemon for apple cider vinegar! And you can use your blender to make your mayo! A helpful description of how to pour in your oil is to make the smallest stream of oil possible should take 2mins plus.
thanks for the tip!!
Ain’t sure what Hishimotos is, but it seems to make a grown woman to look 17 the rest of her life, I Love these two people, they are changing my life!!!
I knew that putting oil slowly was the key because I watched my aunt making it when I was a kid...BUT she used canola oil. I remember being disgusted by the raw yolk, so grocery store mayo used to be my mom's choice back then...how stupid we were. Also, my dad tried to teach us how his grandparents did (and he kept doing it): pork lard to cook, butter , milk with fat...but we did the opposite. I still regret so many avocados, bacon and eggs I didn't eat growing up because of the "terrible"fat (In Brazil we always enjoyed home made food, but the rest it wasn't so different). I started doing low carb on and off few years ago but I finally understood that I had to add even more fat on my diet. Thank you for all those great educational videos, I can't wait to see all those extra pounds gone for good. Im sure you will change so many people's lives and health...that is what a doctor should do before prescribing pills.
I just had to watch this one again. You two are hilarious!!!
Thank you for showing me that others have trouble with mayo, too.
Look up Serious Eats one-minute mayo. I use a whole egg + 1 yolk, just put all ingredients in the jar and then add 1 cup oil on top, pouring gently. Fit the blender head over the egg yolk and blend, only pulling up the blender once it starts to emulsify. Then pull up gently until thick. It takes me 30 seconds each time. I use avocado oil or ultra light olive oil (not evoo). I also add a little garlic powder with my Dijon mustard (the mustard helps emulsify the mixture too)
If the bacon grease was warm, it will stay"loose." Once it chills it will thicken.
I made this today, and it came out perfect! I used the this Mayo to make deviled eggs. They tasted amazing!
Oh Em Gee that is the best tasting mayo I have ever had! Thank you Ken and Neisha for that super recipe.
I love the colors of your kitchen
I know I’m late, but can you use acv instead if white vinegar?
I tried it and it turned out perfect! The only thing is, had to split the recipe since I only had 1/2 cup of bacon grease and didn't want to cook bacon since I made this after dinner and close to bed time. Hubby bought me an emulsion blender for Christmas and this is the first recipe made using it. I wasn't sure to use high or low speed. I used high. Thank yall!
Question regarding the bacon grease storage... do you rotate your bacon grease or do you just dump the newest grease into the oldest grease each time you cook a new batch? Does bacon grease spoil? Thanks for all your time and dedication keeping us educated!
Love the video and how real you both are. You make a very cute couple!
thank you so much!
Just made some bacon mayo. I did the first batch in a bowl with a whisk. It went all sorts of wrong and separated. I was determined to find a way to fix it so as to not waste all that goodness. So I added 2 more yolks and nothing. Might have gotten slightly worse.
Sitting back and thinking, I decided to get a jar and an immersion blender and start again, only I did not get new grease, I used what I had in the bowl that was broken. I put 2 egg yolks in the jar and a little bit of lemon juice since there was already mustard and ACV in the bowl with the bacon grease.
Well, Lo and behold, It came out great. It tastes great!
Thank you, I never thought of using bacon fat, brilliant.
Neishsa, the way Ken looks at you, it is obvious he loves you dearly.
I have two questions: 1. Why is it not risky to use raw eggs in a recipe such as this? 2. We made this mayo, and it tastes good, but how do you keep it from congealing hard just like bacon grease? Guar gum perhaps? Love your videos, very informative and interesting.
That’s my question too!
Whenever I make mayonnaise, I use a regular food processor. It's so much easier.
Great episode, Neisha. You and Dr. Berry are a fantastic team!!
Thank you BOTH for what you do! I can't wait to try this & really appreciate the other viewers' tips as well. A list of ingredients/ instructions below would be most helpful though. I had to keep pausing the video to write instructions, rather than just screen shotting which is far easier. Thanks again though...I love your videos & appreciate your guidance on my carnivore journey!❤
That 1st mayo that turned up liquid, mine did too but because I likely whipped it too little. However put it in the fridge and it turned exactly like regular mayo. I also had all sorts of animal fat in it not just pork fat. Chicken and tallow too but majority was pork. It is a hard solid in the fridge as fat, but the pork fat mayo - well its like mayo. Oh I also did not use egg at all. Mustard was my main emulsifier. I had it both on the meat where it rendered out and I preserved it with that as well as when blended.
Yes!!!! I've been waiting for this video! Thanks :)
hope you liked it!
I have a question - I made it but it had a "old baconey" taste to it. Sorry, its hard to describe. Although I love bacon and love mayo, this just had a funky taste. Is that the norm do you think? I'm trying hard to like it, but so far...not so much :(
Thanks for the video recipe it's great. BTW so enjoyed watching the two of you, you're a great couple.
If you guys own a Cuisinart, this is exactly why there is a tiny opening a the bottom of the plunger. To drizzle n liquids as the blades are whirring making the mayo.
I use my immersion blender to froth the hell out of my Keto coffee. Heck you can add you Kerry gold butter straight from fridge to coffee n you have latte quality! ❤️ your videos.
Have you tried subbing ACV for the white wine vinegar?
Awesome video! Kudos to y'all for showing the learning curve. I use my VitaMix and it's amazing!
that will be our next purchase lol
Can you tell me how you make it in the Vitamix? I thought of using mine as I was watching this.
Try making with melted butter and make Hollandaise. The ratios will make for a runny mayo. Use the whole egg. My go to is 130ml of 'oil', 1 egg, 1 tablespoon (15ml) of vinegar and salt, pepper and mustard.
Just finished making this, practicing for Christmas deviled eggs, and I've tasted nothing like it. I will now make sure that this is in my refrigerator from now on and can't wait to serve those eggs. Thank you so much for posting this.
Made it just now. WOW! divine 🤤 I don't think it's going to stick around long because it's just that good! Thanks for sharing
If that doesn't make you happy we can't be friends...LOVE IT!
I will never love anyone or anything as much as I love this video
+H Goodboy 😂😂 yes!!
Ok. just got the mayo out of the fridge and it's HARD!! I shouldn't be surprised because so was the bacon grease. Maybe next time I'll combine it with a liquid oil that's approved.
Honestly I started thinking yesterday, wondering if one could use bacon grease for mayo. Glad to see yes is the answer. Kind of liked the little bit of marital tension, just keeping it real! 💕😸
If you add a egg or two to it it will thicken up and if you microwave the egg yolks first you will pasteurize them making them safe to store outside the refrigerator
How long should I microwave them? I don’t want to consume raw eggs.
@@vivianhudacek1556 mix limon juice or vinegar and water with the yoke then heat it up to 160 my microwave takes about 1 and a half minutes. I stir it every time I check the temperature
@@RobertTaylortaytorhead thanks!
I pour everything in and beat it, it works. If I do it manually, then I add the grease slowly.
could you use apple cider vinegar instead of white wine vinegar?
Nice one Dr Berry and Neisha, ok I have a question I can't find a definitive answer to, to make fermented bacon fat mayo I have seen people use a tablespoon of sauerkraut brine, and some talk about using whey and leaving the mayo on the bench for 7 hours to let it ferment, it can last up to 3 months I hear, does anyone know the answer to this?
Wow she looks so much better here with her hair done and tan. At 1st i wondered who it was , only by her voice i could tell.
This looks delicious! I will try it. I'd also like to try the Ketoaid mentioned at the beginning but I cannot find it when I search your video archive. Please give me some directions. Thanks
Cooking keto is an art. I'm still figuring out all these recipes and I have had lots of flops as well. But I love learning new things. Thanks for the video. My bacon grease is low right now but soon I'll give this a try. 😋
lol ours is too now!!
I used bear fat, did not thicken, so I added some hot sauce, worcheatershire, black pepper, and garlic salt. Best dipping sauce ever created.
Hey guys, great video! Love that you kept it the way it is..❤😂 I've never seen Dr Berry's wife before, did not even realize thiscis HER channel! 😂- new sub now. It just popped up on my timeline and I watched it. Ordered a stick blender. Cannot wait to make some of this, even if it turns out sauce, lol. Thanks for sharing. ❤❤
Lol. I just Love y'all
haha that would be awesome
My favorite part of the video... 7:11 😂😂😂
My first attempt was watery and gross too. Been scared to try again. But i will now that ya'll figured it out. Thankyou
Hey Doctor, thanks for the great videos! I can’t have salt anymore because I’m trying to control my blood pressure naturally. I use crystallized lemon now in place of salt, and I love it! Found it in the spices section at the grocery. My blood pressure is much better after eliminating as much salt and stress as possible.Just wanted to share🙂
You need salt in your diet. Try Sea Salt or Pink Himalayan Salt. salt does not make your blood pressure high.
i’ve found that the mason jars with a hump in the bottom are horrible for immersion blenders. Flat bottom jars work best.
I made Mayo and I think I used too much pickle juice, which was what I used instead of vinegar and lemon. It came out too thin, but I put it in the fridge, and when it started to thicken up in the fridge, I took it out, and re-blended it. It worked beautifully. Somehow the thicker consistency from being chilled made it work.
Once you put it in the refrigerator it will thicken 😋😋
Y’all are great thank you
Just finished eating my first batch of this, It is delicious! Thanks ya'll!
🤗THANKS!
Ok, heading into my little kitchen to make some right now!!!💫✨
Ha! Ha! Ha! Great video and Neisha last comment and the look they gave each other was beautiful! Yes, we all know the look. I think we all use that look with our spouses too and they with us. Deinitely going to start using this mayo recipe. I am a newbie to Carnivore and the change has been slow and steady as I do cheat occasionally lately. I have to get out of the companies coming and bringing a huge home baked pie and I cannot say "NO, I am a carnivore now." Yeah, I do have to work on that one.