Mayo Infused with Bacon Flavor
Swapping Oil for Bacon Fat: A Giddy Take on Mayo
Ever wondered how to put that leftover bacon fat to use? Here's a fun twist on traditional mayonnaise that'll satisfy your bacon cravings - Baconnaise! This tasty spread is just what the bacon-obsessed need to amp up their BLT or take their Triple-Pork Club Sandwich to the next level.
Bacon Mayonnaise Game Plan: Once made, stash the Baconnaise in an airtight container in the fridge. It'll stay fresh for up to four days.
- Yield: 1 cup
- Difficulty: A breeze!
- Total: Approximately 30 minutes
Baconnaise Ingredients (List of 7):1. 16 thick-cut bacon slices (about 1 pound 4 ounces), cut in half crosswise2. Vegetable oil (optional)3. 4 large egg yolks4. 2 teaspoons cider vinegar5. 1 teaspoon Dijon mustard6. 1/2 teaspoon kosher salt7. 1/4 teaspoon freshly ground black pepper
Instructions:
- Preheat the oven to 425°F and strategically position two racks to split the oven into thirds.
- Line two rimmed baking sheets with your bacon friends, arranging them in a single layer. Fire up the oven and bake for 10 minutes. Without playing favorites, rotate the pans between the racks and continue baking until the bacon is all crispy and golden. This should take around 5 to 10 minutes more.
- Transfer your crispy bacon to a large paper-towel-lined plate, making sure to sandwich each layer with extra paper towels to soak up the grease. Carefully decant the divine bacon fat from the baking sheets into a heatproof measuring cup. If you're not quite there with 2/3 cup, add a splash of vegetable oil to reach the goal. Discard any excess bacon fat that's leftover. Give the measured bacon fat a 15-minute rest to cool down slightly but stay liquid.
- Gather a medium-sized mixing bowl, add your egg yolks, vinegar, and mustard. Whisk them up until they're all mixed up. Now, whisking constantly, slowly drizzle the bacon fat or your bacon fat-oil mixture into the egg yolk mixture. Keep whisking until it becomes thick and creamy once it's all incorporated. Give it a final seasoning with the salt and pepper, and you're ready to go! Use it immediately or refrigerate for up to four days. Enjoy!
Bacon Mayonnaise Breakdown:
Baconnaise is a succulent take on mayonnaise, swapping out the usual oil for bacon fat. Here's a fuss-free breakdown of the recipe:
Ingredients:- 1 pound 4 ounces of thick-cut bacon- Optional vegetable oil- 4 organic or free-range egg yolks- 2 teaspoons apple cider vinegar- 1 teaspoon Dijon mustard- 1/2 teaspoon kosher salt- 1/4 teaspoon freshly ground black pepper
Instructions:1. Cook your bacon until crispy, reserve 2/3 cup of melted bacon fat, and let it cool slightly. If needed, add a splash of vegetable oil to reach 2/3 cup.2. Whisk together the egg yolks, vinegar, and mustard in a bowl.3. Slowly drizzle the bacon fat while whisking until it emulsifies and thickens.4. Season with salt and pepper and refrigerate for up to 4 days.
- The Baconnaise recipe incorporates 1 pound 4 ounces of thick-cut bacon, used to provide a bacon-flavored oil for the mayonnaise instead of traditional oil.
- Following the instructions, the Baconnaise recipe also requires 4 organic or free-range egg yolks for a creamy base, 2 teaspoons of apple cider vinegar for acidity, and 1 teaspoon of Dijon mustard for flavor.
- Nutrition-wise, Baconnaise may have a higher fat content as it replaces a portion of vegetable oil with bacon fat, which could impact the yield and caloric value compared to regular mayonnaise.
