BACON MAYONNAISE
Recipes from the Pit
If you follow my stories or life to any length at all, you will know three things about me for sure.
First; I like to experiment with food, a lot. It doesn't matter if it's been made before, or after , I just love
being a mad scientist with food. Second; I love to BBQ, not just any BBQ - Southern BBQ. Third; I LOVE BACON.
Keeping those things in mind you are sure to get my newest recipe, Bacon Mayonnaise. I have read about
the highly processed and chemically manufactured product you can purchase at the grocery store.So I felt that Bacon
Mayonnaise would be a great idea, only made with REAL ingredients, ones that I can pronounce. We also always have
bacon or bacon fat around my house, but then again who doesn't?...right?
Before you start this project you will need to have a basic understanding of a few minor details.
1) Since I use homemade smoked bacon my bacon mayo had a nice smokey flavour to it as well. I suggest some smoke, very nice indeed.
2) If your bacon fat isn't at room temperature your mayonnaise will be runny -if this happens just put it in the fridge to cool it down..
3) Homemade mayonnaise has a life span of about a week. Honestly this won't last past a week in our house - we don't eat much mayonnaise at all (actually almost none) but my friends do and they steal it.
4) Bacon Fat - although it sounds healthy...kidding. I left the little black bits and chunks in it for flavour and looks. If you don't want this look then just run your bacon grease (hot fat) through a coffee filter when you initially make it.
5) Although Bacon is considered an essential food group it probably should be consumed in moderation (my healthy friends
asked me to put that in - whatever).
1 egg yolk (read warning at end of recipe)*
1/2 teaspoon kosher salt (you can use fine as well)
1/2 teaspoon dry mustard (full teaspoon of wet mustard)
¼ teaspoon sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar or cider vinegar
1 cup Bacon grease at room temp (or ½ bacon, ½ canola / olive if you would like)
Put all of the ingredients in your immersion blender cup or long tall jar (like a mayonnaise jar). Insert your blender all the
way to the bottom and on high setting start up the blender. When you start to see the oil and egg emulsify start slowly
pulled the blender up. Once entire jar has emulsified, let it sit for 30-60 minutes to let the flavours meld together.
Then consume with gusto and share with friends!
Slightly harder, but still very easy to do and worth the slight amount of effort (well really none). Put all of your ingredients
but the fat / oil into the mixing device and turn it onto high Start pouring the fat/oil into the mixing device slowly until
you start to see the egg yolk and fats emulsify. Once this happens you can pour the fat into the mixture much quicker. Once
the entire batch has emulsified move to a separate container and let sit for 30-60 minutes, Consume - you do not have to
share this with your friends either.
Brave soul, purist or just don't have the proper equipment to do this quicker this will take more work and will help you
build those popeye arms you have always wanted. I didn't do it this way so I am just writing it down as I remember making
emulsified products from working long hours in a German club making Salad Dressing. Mix all the ingredients except the Fats
into a large bowl and whisk to combine. Once this has combined pour very small amounts (about 1 tbsp) of your liquid Bacon Grease into the mixture ,
you must whisk this briskly. Once the liquid thickens and starts to
turn a slightly lighter colour you can start to pour the remainder of the fat in slowly. You can also start to slow down
the speed of whisking. Once you have completed whisking, take a break, no really your forearm will be screaming from the
workout. While you are waiting for your forearm to stop being mad at you the Bacon Mayonnaise is having time to sit. After
30 - 60 minutes you can start to consume, I wouldn't share this one with my friends, I would tell them all about it in
detail, the tastes, the smell etc. Maybe even a small nibble - but no freebies.
*As with all raw or lightly cooked egg products there is a potential for Salmonella or other food related
illness. In order to reduce this risk we recommend using only fresh properly refrigerated eggs, ensure that you clean the
shells well and avoid contact with the inside of the egg with the outside of the egg. Farm fresh eggs in this recipe are
outstanding.
Thanks to @CocktailDeeva, @foodie411 and @hanneke158 from Twitter for proof reading and editing for me. Yes I am Peerrrtty lady!!
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