As I flicked through the glossy pages of Beyond Bacon this week, I called out the recipe titles to hubs who happened to be standing within earshot.
“Wait, what was that one?” he asked, breaking into the list.
“Erm..baconnaise. Sound good?”
“Yep. Make that one.”
And so it was decreed that I’d make the finest mayonnaise known to man (or women, or dog).
Forgive the hyperbole, but this stuff is good.
It doesn’t make much but that’s because, as the authors of the recipe point out, this mayonnaise doesn’t have all the unnatural life-prolonging chemical additives of your average supermarket stuff. It will keep for a week, but after that I’d toss it out.
I’ve made mayonnaise before with this very simple, no-blender-required, technique. Once you get the hang of it, you’ll never go back to store bought.
Baconnaise (makes about 3/4 cup)
*slightly adapted from Beyond Bacon
- 1/4 cup bacon fat, melted
- 1/4 cup extra virgin olive oil
- 2 egg yolks
- 1 tsp sea salt
- 1 tsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tsp yellow mustard
- Beat the egg yolks. Add the vinegar, lemon, salt and mustard and beat again for another minute.
- In a pouring jug combine the bacon fat and olive oil.
- Very gradually add the bacon fat and oil to the eggs. It’s extremely important that the oil is added in a thin, steady stream. I hold the beaker with my left hand and beat with my right. Be wary of over-beating as it can separate your sauce.
- The mayo will thicken as it chills in the fridge. It can be kept for up to a week.
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