When bacon meets mayonnaise, this is what you end up with. Imagine this on your next sarnie? Or salad of choice!
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! Shared it!
Now go and check out some of these other amazing mayo type recipes:
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Need
- 200 - 300 Grams rendered bacon fat (discussed below)
- 2 egg yolks
- 1 Teaspoon white wine vinegar
- 1 Teaspoon French Mustard
- Cracked black pepper to taste
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1/2 lemon, juice
- 100-200 Grams yoghurt
Do
- 1
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!
- 2
Place egg yolks, vinegar, mustard and pepper into Thermomix bowl and mix 1 min/37°C/speed 5.
- 3
Add bacon fat very slowly as you run the blade at speed 5. This process should take approximately 2-3 minutes.
- 4
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.)
- 5
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.
More
Serve in whatever way you imagined...
