Baconaise?

(Lisbeth Lane) #1

Has anyone tried making their own mayonnaise using bacon grease instead of olive oil? I’m thinking I need to give it a shot…

(Regina M.) #2

I had to. I ran out of space to store bacon grease. It’s delicious. It tastes like mayonnaise, but baconny. Makes wonderful deviled eggs and fauxtato salad. It’s also good on salmon.

(Marge Carlson) #3

Can you share the recipe? I know my husband would LOVE IT - and I have lots of bacon fat!!!

(Regina M.) #4

I just use a standard mayo recipe. Put an egg in a bowl, add salt, a spoon of dijon mustard, a squeeze of lemon juice or vinegar (my grandma would add a pinch of sweetener). Slowly (very slowly) drizzle in liquid fat while whisking(about 1 cup). Or using a stick blender add all ingredients into jar or container slightly larger than head of blender. Place head of blender on the bottom of jar and turn on. Do not move head until mayo begins to emulsify then slowly rock head to incorporate remaining oil.

#5

This sounds AMAZING!!! Oh, when the fast is o-v-e-r…baconaise here I come :smiley:

(Lisbeth Lane) #6

My regular mayo recipe is based on the one by Ken Altena (YouTube), which uses a stick blender. It is so much easier!

(Randy) #7

I added some bacon grease to the olive oil mayo I make. Refrigerated, it hardened like butter.

Put on something hot, it melted like butter. Kind of gross actually…

(Marge Carlson) #8

Thanks!!! something new to try today!!!

(Marge Carlson) #9

OK, so your recipe for fauxtato salad??? As you can tell, I’m a recipe person - love the cooking.
By the way, I have 400000000000 zuchinni in my garden. So last night, 1/2 pound of venison burger, 2 shredded zuchs 3 chopped mushrooms, 1 TBSP avocado oil, chopped onion, basil, garlic, oregano and several dried tomatoes - over miracle noodles - yummy, filling, great fiber. AND a great way to get rid of the zuchinni after you’ve tried every other recipe!!!