Well rather than go shopping for all those bits and pieces one runs out of periodically, I decided to clean out the fridge and do a bit of home made pantry inventory...so on a busy Saturday I not only managed to navigate an early start at the dentist with two (yes two at once!) kids getting their wisdom out, but I made Kulfi (post to come), whipped up a batch of my world famous granola, made Baconnaise, Corn and Cheese Crackers, a batch of Asian flavoured stock concentrate, as well as a Roasted Wheat and Honey loaf, and some dried veggie stock with Dulse...and then went and picked the poor round faced kiddies back up again, and came home to play nurse...
(Just call me super-MUM)
I have had plans for Baconnaise for a while, a heady mixture of rich, creamy egg mayo with the salty smoky flavour of bacon through it...I imagined the home fries I could dunk, the coleslaw I could slather, the straight up lickability of it many times before finding myself here: Done it! Made it! Blogged about it!
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- 200 - 300 Grams rendered bacon fat (discussed below)
- 2 egg yolks
- 1 Teaspoon Vinegar White Wine
- 1 Teaspoon French Mustard
- Cracked black pepper to taste
- Cobram Estate Extra Virgin Olive Oil as needed BUY
- 1/2 lemon, juice
- 100-200 Grams yoghurt
Render the bacon fat by placing speck, streaky or relatively fatty bacon (500g approx) into a low oven and allow fat to 'render'. Strain and remove all solids. Bacon will be crisp and could be chopped up finely and added to mayo if desired. Set fat aside and allow to cool without solidifying. The fat MUST BE COOL!
Place egg yolks, vinegar, mustard and pepper into Thermomix bowl and mix 1 min/37°C/speed 5.
Add bacon fat very slowly as you run the blade at speed 5. This process should take approximately 2-3 minutes.
Add extra oil as needed to make up volume if needed. (You can generally add up to 500g fat to 2 yolks as a ratio guide.)
Add lemon juice and stir through 5 sec/speed 5. Scrape from Thermomix bowl. Stir through yoghurt by hand. This will prevent the baconnaise from setting solid when refrigerated.
Serve in whatever way you imagined...