Bacon Mayo Recipe:

Bacon Mayonnaise

Makes about 1/2 cup


Ingredients

1 egg yolk

3/4 teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juiceSea salt and freshly ground pepper

1/2 cup liquid bacon fat


Method

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 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 a bit of cream, or coconut milk would work too I'm sure.


So many applications for this. It's good all by itself, on salmon, for egg salad, chicken salad etc... as a salad dressing it's the bomb. I especially love to use it as a base for cesear salad, and for a blt salad. mmmmmmmmmmmmmm...

YESSSSSS! THANK YOU lil_earthmomma!!!

You're welcome TT! ;) Tell me how you like it.

I found this the other day, and it seems to add on to this recipe. This guy tried making mayo with various types of animal fat. His conclusion was that the texture is better if you use some olive oil along with the animal fat, but you can modify it however you like.


[url]http://www.seriouseats.com/2009/10/the-food-lab-meatonnaise-mayonnaises-mayos-bacon-lamb-duck-beef-fats-science.html[/url]

Oh. My. Bacon. This sounds absolutely amazing; I am making some as soon as I get home from work. Thanks for posting it!

Made it, and added about 2 T EVOO. IT WAS AMAZING!!! Im in love. THANKS!!!


Makes a great salmon salad!

Oh....more food porn ;-)

And here I am, out of bacon. But soon. Sounds fantastic; thanks!

Well, I just made bacon mayo following the recipe above. I used an immersion blender and it worked perfectly. The texture is very smooth. My question: now what? I can think of adding it to chicken salad, egg salad, and deviled eggs, and after that I draw a blank. What else can I use it for? The idea of using it as salad dressing kind of grosses me out; when I tasted it plain it was like eating pure bacon grease. Then again, I've hardly ever eaten regular mayo, which also kind of grosses me out. Any suggestions?

how long does this stuff keep? I don't use a lot of mayonnaise, never have.

I don't think it's very safe to keep it for longer than a week, although I've been eating my egg salad for almost two weeks now.

Actually, I tried the recipe from the second ling where the guy experimented with a few animal fat types. I also mixed bacon fat with some olive oil but I just can't stand olive oil taste in my mayo. Also, my mayo would not imulsify. It separated pretty quickly but I still used it in my egg salad.