Spicy Bacconnaise

  • by

While I like spicy food, Hubby Geoff is the one in our home who craves the uber spicy food. I’m often sitting alongside him eating a spicy offering, with tears running out of my eyes, when he looks at me and says “Its not very spicy, is it? When he does finally hit that note that is just spicy enough for his taste, my response is usually, “Jeez ole Man, if you find it spicy, how hot do you think I find it!?!?”
This recipe can be tailor made to your own needs, we used it on eggs, (keto) french fries as a replacement for ketchup, or even as a dip for wings, beef or pork. The possibilities are endless. In our kitchen, we usually have two bottles in the fridge, one that has no labelling and one with a BIG S on it to let normal people know that super spicy things are lurking inside.

We hope you enjoy it!

1 egg
1 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tsp Dijon mustard
Himalayan salt and pepper to taste
1 cup bacon fat, warm to semi solid form
1/2 cup olive, avocado or coconut oil
2 Tbsp hot sauce – to taste

Combine all ingredients in a long narrow vessel, allowing the egg to sink to the bottom. We use the vessel that came with our immersion blender.
Mix all ingredients with an immersion blender, starting with the blender at the bottom where the egg lies, and then slowly moving to the top. You will see the texture of the mayo change as the blender moves to the top.
Chill and serve.

Recipe Note

Be aware that the bacon fat will thicken as it cools in the fridge, so you may need to add more of the liquid oil to find your desired consistency.


Leave a Reply

Your email address will not be published.