Baconnaise from The Food Lab by J. Kenji López-Alt

"I truly believe that once this stuff gets out and everyone starts making it, it'll be the new "it" condiment. What could be better for dipping your fries or spreading on your burger? I've only started to skim the surface of the applications of this rich, smoky spread, but if my simple open-faced sandwich of toast, tomatoes, and bacaonnaise is any indication, I've got a long, tasty road ahead of me."
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  1. 3/4 cup rendered bacon fat, melted
  2. 3/4 cup canola oil
  3. 2 egg yolks
  4. 1 tablespoon Dijon mustard
  5. 2 tablespoons mayonnaise (optional)
  6. 1 tablespoon water, plus more to correct consistency
  7. lemon juice to taste
  8. salt and pepper to taste
  9. 4 strips crisp bacon, crumbled
  10. 2 scallions, white and green parts, finely sliced (optional)
  1. Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.
  2. Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in crumbled bacon bits and sliced scallions, if using. Store in refrigerator in air-tight container for up to two weeks.
Adapted from Serious Eats
Adapted from Serious Eats
geeks love bacon!

“Read about making animal-fat mayonnaise for a full recap on the science behind these recipes [from the Food Lab by J. Kenji López-Alt]. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise. The mayonnaise can also be made in a bowl with a whisk. This mayonnaise can be made with vegetable oil in place of the rendered animal fat – though flavor will suffer.”

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Author: Webmistress

The journey down the bacon paved path began with a Valentine Bake Sale at work. Bacon Roses, Bacon Chocolates; and the deluge of Bacon Recipes began. So. Gotta blog all these good bacon scrumptiousnesses and this is just the beginning. The plan is to update the Geeky Food Blog with new recipes and articles of interest. This blogger is a Knowledge Manager, Database Administrator and Web Designer.

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