Bacon Mayonnaise

February 24th, 2010, by Bill

fat

I picked this wonderful book up several months ago and learned quite a bit when it comes to cooking with fat. What I am going to share with you today is the recipe for Bacon Mayonnaise (p. 101):

  • 1 egg yolk
  • 3/4 tsp Dijon mustard
  • 1 tsp freshly squeezed lemon juice
  • Sea salt and freshly ground black pepper to taste
  • 1/2 cup liquid bacon fat

    • Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.

    Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.

I made this the other day and it was actually quite tasty. My only recommendation is to be sure to let the bacon fat cool before adding it to the mixture. If the fat is too warm still, it will not emulsify properly and you will have runny mayonnaise.

Category: Nutrition · Recipes

10 Responses to "Bacon Mayonnaise"

  • Garth
    March 1, 2010, 4:45 pm

    Can I place an order for some Bacon Mayonaisse? I'll give this one a try but if it doesn't come out right, I'm coming over to your place! :)

  • Bill
    March 3, 2010, 4:26 pm

    What wouldn't you put it on?!

    Use it on anything you would normally put mayonaise on. You could put it on your burger or use it in a salad dressing.

  • sparky
    March 3, 2010, 6:37 pm

    I am guessing the recipe was for rendered bacon fat, or grease right?

    Or did you use what was left in the pan after cooking the bacon?

    Sounds good lots of uses for bacon fat our grandma's used to use. Very good instead of butter cooking eggs!

  • Bill
    March 4, 2010, 10:23 am

    Sparky, rendering fat is when you take just the fat (bacon is fat and meat), and cook it at 212 degrees celsius until all of the water is evaporated. If using pork fat, the final product is called lard. If using beef fat, it would be called tallow. This recipe uses the leftover grease from cooking bacon. Just pour the drippings in a jar and when you have enough collected, you're ready to make mayonnaise!

  • Jennie
    March 16, 2010, 8:36 am

    Tucker, we miss you! If I start doing 6:30-7:30AM classes, can we get you back to the Fort!? I'm not making any promises....I'm just sayin'.....

  • Bill
    March 16, 2010, 2:41 pm

    Tuckah! Love that you're still checking out the blog, but I have to poopoo your baconnaise. The soybean oil, yeast extract, and other additives aren't compatible with optimal health. Swanzy!

  • Tucker
    March 21, 2010, 9:40 pm

    Hey Jennie and Bill!
    Yup, I try and check in here and there. I was guessing as much Bill, thought it might have you crack a smile though :) .
    As for the 6:30am class Jennine, I thank you but decline. I keep threatening Zach about coming back, but want to hold off until I'm actually going to follow through.
    Hope all's going good at the fort. Catch you later.
    Cheers

  • Jennie
    March 24, 2010, 8:00 am

    Don't you threaten us TUCKER! We'll show up at MBX with our stop watches and ab mats! :-) Miss you to pieces, you goofy bastard.

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