Yes, this is exactly what it sounds like and it is just as delicious as you imagined when your mouth filled with saliva upon reading “baconnaise”. I had a whole tasty mess of fat from my adventures in rendering my Prather Ranch Meat Company bacon haul from this weekend and inspiration struck me. I was out of mayo. I had bacon fat. I love black pepper. These undisputable facts miraculously coalesced in my mind instantaneously to form this Peppered Baconnaise. It is just as simple as my original Avocado Oil Mayo, but we all know bacon makes everything about a billion times better, you guys. Go forth and put it on EVERYTHING.
Yield: 1 ½ cups mmmayo
Time: 30 minutes resting, 10 minutes immersion
- 1 cup light olive oil
- ¼ cup liquid bacon fat
- 1 egg
- 1 tbs lemon juice
- ½ tsp dry mustard
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp black pepper
In the bowl of a food processor or cup for immersion blender, combine egg, lemon juice, and all spices. Allow ingredients to sit together for at least 30 minutes to come to room temperature.
Measure out the ¼ cup bacon fat and heat to return to liquid state if necessary. Combine well with the cup of light olive oil and redistribute the blend back into the 1 cup and ¼ cup measurements.
Add the ¼ cup blend to the egg mixture and begin blending. Blend for about two minutes, or until mixture looks thickened and shiny. Continue blending and begin adding 1 cup of oil VERY slowly. Use a tablespoon to add oil and blend completely before moving on to the next spoonful if you are having trouble pouring slowly enough.
You will hear the sound from the blender change and the mixture will become thickened very quickly. Don’t be scared, just keep going until you are out of oil and the mayo is impossibly creamy and thick. You now have baconnaise.
*If your fridge tends to run cold, your baconnaise may become solidified when storing due to the nature of bacon fat. Don’t worry, just let the serving you want to use sit on the counter and come to room temperature or microwave for just a few seconds and mix.*