Emptying the fridge of leftovers is a smart thing to do. It bugs me to no end to see good food go to waste. Here’s a mayonnaise-texture cream (or “crema”) made with bacon grease. I strongly recommend dipping cold leftover proteins (beef steak, pork chops, meatballs, etc) in this crema!
Start with pouring the filtered bacon grease into a blender container
Whip it for about a minute using a hand blender (note, you can also easily whip with simple whisk and bowl - the hand blender is just a tad easier). Add juice of a half lemon. Whip it again for a half minute.
Add two teaspoons of Dijon mustard. Whip for another minute.
The mixture should have a thick cream soup consistency
If you run your finger across the fork, the clean line should stay
The crema is poured into a container with lid, and then placed in the fridge for a few of hours until completely cool
Here’s what the crema looks like after it is completely cool. It has the consistency of mayonnaise
Here were my leftovers from last night’s meal - pork Saltimbocca
Plating of leftover Saltimbocca and matchstick bacon with whipped bacon grease crema
Close up shot of plate
Close up shot of Saltimbocca bite with crema
