Best Baconnaise recipe technique?

[Genevieve]

That makes sense. Then I guess they would be the same thing in your case.

[Charmaine-OLD]

Okie dokie @amber, I came home determined to take one for the team and attempt a baconnaise without a lighter plant derived oil mixed in. I used only yolks instead of whole eggs, and the best I could do was a lovely sauce (quite), still in the thick side, and I’m sure if left in the fridge overnight, it would be even thicker. But I really wanted mayo, soooo… I mixed a plant derived oil in to get it. But I tell you what - it’s the best baconnaise I’ve ever made thus far! I didn’t warm up the bacon grease, it was still pourable because it had been sitting on the kitchen counter (and has some butter mixed in). I think that made a difference for mixing it. I had been warming it and letting it cool but not to the point of being thick and whitish. This has a nice bold bacon taste that I’m loving!

[amber]

Haha. Fair enough. Thank you for the experiment!

[Charmaine-OLD]

you’re welcome!

[Fiorella]

Hey, @amber.

I tinkered with a recipe today, and made a “whipped bacon grease crema”, which tastes like baconnaise and has the texture of mayo. No vegetable or nut oil needed…100% animal fat. Here is the link to the recipe.

[farmgirl]

I’ve had success with a bacon grease/avocado oil mix. I use a whole egg, and ACV with this (also a bit of my homemade fermented mustard. It seems to help it emulsify). I have found that it works better if the gg is at room temp, and if the bacon grease is almost at room temp (just before it starts to harden back up).

How do you make homemade fermented mustard?

[Lizardgurl]

How do you make homemade fermented mustard?

This is the recipe I use: Mustard Recipe I get best results when I grind the mustard seeds a coffee grinder first (I have one just for spices). I also reduce the water to 3/4 cup.

Julie

[farmgirl]

This is the recipe I use: Mustard Recipe I get best results when I grind the mustard seeds a coffee grinder first (I have one just for spices). I also reduce the water to 3/4 cup.

Thanks Julie, I’m excited to try it.

[amber]

OK. Since this post, I started playing around, and it finally occurred to me that Hollandaise is the animal fat analogue of mayonnaise.

Hollandaise is exactly designed to cope with the fact that butter is solid at room temperature. I have been making “Hollandaise” with a variety of animal fats: butter, lard, and tallow, or blends of those.

My recipe is simply to put 4-6 room temperature yolks in a tall narrow container (the one that came with my immersion blender). I put the container in a bowl of boiling water. I blend the yolks until they’ve increased a lot in volume, and then I stream in the melted butter/tallow/lard/bacon-drippings. I have tried adding a bit of lemon juice or salt, but I find it’s not necessary.

The result is creamy deliciousness. I don’t know how I managed without it all this time.

It gets quite thick on refrigeration.

[farmgirl]

The result is creamy deliciousness. I don’t know how I managed without it all this time.

ooh, I’m excited to try this. Thanks for the recipe.

[Genevieve]

Is it still creamy after refrigerated? Or solid? And you add how much animal fat?

[amber]

More solid, but still spreadable.