I've been making my own mayo since going primal 8 months ago, skeptically using expensive "light tasting olive oil" with my lovely pastured eggs. It's so much better than store bought so I tried to forget the skepticism and accept my mayo as a big win on my personal war with Omega 6's. When Mark's post on olive oil appeared the other day which echoed my skepticism on nasty olive oil posers, I struggled with what to do.
I ran across using bacon fat as the oil in the mayo recipe. Slightly perplexed, still slightly skeptical, I tried.
I could eat it plain! Absolutely the best thing I have ever made. Cole slaw, delish. Brocolli slaw, delish. Using the rest of it today for homemade ranch dressing... cannot wait. Here's the recipe, just substituted melted bacon fat for the oil.
Homemade Paleo Mayo Cooking Demo!! | Everyday Paleo
Best part... I was collecting more forested pork belly fat than I could possibly use in cooking. It's basically free with purchase of my pork belly. Delicious and cost conscious.
Do you have any tips? I've done the olive oil mayo and it tastes like butt on a butt. What seasonings do you use, or is the bacons natural deliciousness enough?
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Goal weight 150 (pre-pregnancy weight); Goal weight #2 135 (ideal); Newest goal? RIPPED. I WANNA BE RIPPED.
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I've also been making my mayo with a ratio of 1/4 coconut oil to 3/4 avocado oil (my recipe calls for 3/4 cup oil total, I just kind of eyeball the amounts). Perfect consistency from the fridge, but don't add any more coconut oil than that or it gets too firm when refrigerated.
What's the bacon fat version like, after you've refrigerated it?
Here's my recipe:
1 egg yolk, at room temperature
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1 teaspoon cold water
3/4 cup oil, depending on taste:
--approx. 1/4 cup coconut oil + 1/2 cup EVOO (not so olive oil tasting)
--approx. 1/4 cup coconut oil 1/2 cup avocado oil
--3/4 cup avocado oil
Whisk together the egg yolk, vinegar, mustard, salt and water by hand until frothy, about 1 minute. (It works best done in a narrow cup with an immersion blender instead of whisking.)
Continue whisking while drizzling the oil in very, very slowly. Once the mayonnaise starts to thicken, you can drizzle the rest of the oil in a bit faster, whisking the whole time. The mayonnaise is done when all the oil has been mixed in and the consistency is fairly thick.