Mason jar mayonnaise is one of the easiest condiments to make from scratch. Simple ingredients come together quickly with the help of your blender’s blade, which happens to fit perfectly on a standard (not wide mouth) mason jar. TheKitchn.com has a helpful blog post about “the mason jar blender trick” if you’ve never tried it.
Most recipes call for a light oil, like avocado or olive, but saturated fats work well, too. Rendered bacon fat, like I’ve used here, adds a smoky, salty flavor, perfect for sandwiches and salads.
After baking a pound of sliced bacon in the oven until crispy, drain the fat into a small Ramekin. The fat will be speckled from tiny bits of bacon that have flowed into the Ramekin with the fat, making the fat “dirty.” Set aside until the fat is cool to the touch but still liquid, and use to make “Dirty” Mayonnaise.
Mason Jar Dirty (Bacon) Mayonnaise
- 1 whole egg
- 1 tbsp. yellow mustard
- 3 tbsp. rendered bacon fat
- 1/4 cup olive oil
- Juice of 1 lemon
- 1/2 tsp gray sea salt
- In a standard mason jar, add egg, mustard, bacon fat, olive oil, lemon juice, and salt.
- Secure blade from blender onto mason jar; fit jar onto blender. Blend on high 2 minutes, or until mixture is the consistency of yogurt.
- Remove blade. Add salt or lemon juice to taste. Cover jar and refrigerate 1 hour or until firm. Mayonnaise will keep up to 7 days, but best if used within 4 days.