Heat a skillet over medium heat and add bacon. Cook bacon 10-12 minutes (or until it is cooked through) flipping halfway. Remove and place on a paper towel lined plate. Once the bacon has cooled enough to handle, chop it into small pieces with a knife.
While the bacon is cooking place all of the remaining sauce ingredients in a pint jar or 2 cup pyrex measuring cup. You want a container just wide enough for your immersion blender and this recipe was created specifically to fit a wide mouth pint jar.
Place the immersion blender at the bottom of the container. Start blending while holding the blender at the bottom. Don’t move the blender from the bottom until the sauce begins to emulsify and thicken. Once it starts to thicken, slowly move the immersion blender to the top until all of the oil is completely mixed in. It should result in a thick, mayo-like sauce. Cover and refrigerate until the bacon is ready.
Once the bacon is cut up, add it to the container with the sauce and mix it in with a spoon.
Refrigerate immediately and use within two weeks.
Notes
Nutrition amounts are per serving and an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.To make this recipe in a blender:
Cook bacon as noted.
Add all of the remaining ingredients except the avocado oil to a blender. Measure out the avocado oil and have it ready to pour. Start the blender and while the blender is running, slowly pour the avocado oil into the blender. We suggest using a high-powered blender like a blendtec or vitamix to help the mayo emulsify and thicken.