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Post by Cyngbaeld on Apr 7, 2012 16:32:43 GMT -5
Bacon Mayonnaise
Yield About 1/2 cup Ingredients
1 egg yolk 3/4 teaspoon Dijon mustard 1 teaspoon freshly squeezed lemon juice Sea salt and freshly ground pepper 1/2 cup liquid bacon fat
Method
Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper. Have the bacon fat liquid, but not hot. With the machine running, gradually the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.
Source: The New York Times
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Post by meemo on Apr 7, 2012 17:43:11 GMT -5
Gayle used bacon fat in her mayo recipe once and said it was good. I might have to give this a try.
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Post by Cyngbaeld on Apr 7, 2012 19:33:23 GMT -5
I was wanting a recipe to use with lard, since I produce that and don't produce the usual oils.
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Post by Valerie on Apr 9, 2012 11:46:31 GMT -5
Can you imagine how tasty it would be to make this mayo and then use it in devilled eggs?!
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Post by Sheila on Apr 9, 2012 12:07:19 GMT -5
This is making me hungry thinking about a BLT yum
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Post by Cyngbaeld on Apr 10, 2012 20:26:14 GMT -5
LOL you know, I just read the word 'bacon' and I start drooling.
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Post by Valerie on Apr 12, 2012 19:53:45 GMT -5
I know! All you have to do is say bacon or read it, and you can just about smell it and taste it! I sure would hate to be a muslim!
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