When I first heard that the guys at Bacon Salt were turning their love of the smoky breakfast meat into a bacon-y spread (Baconnaise!), I wondered about the possibility of making homemade bacon mayonnaise. Sitting around with some friends, we speculated that if you were able to render off enough bacon fat, that it would be absolutely possible to use that in place of part of the oil in a batch of mayonnaise.
I never took the plan from theory into practice. However, Ryan Farr, of the blog Best By Farr has done what I could only postulate. He rendered out a couple of cups of fat from a batch of homemade bacon and, once it was strained and cool, whisked it together with two egg yolks, lemon juice, oil and water. From his pictures, it seems to have set up nicely and I can only imagine the amazing applications. I'm particularly interested in how it would taste as a dipping sauce for some homemade French fries.
[via Grocery Eats]
2-23-2009 @5:35PM Brad said... But vegetarians can eat Baconaise, AND it is kosher! Woot!!
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2-23-2009 @8:54PM Katherine said... Bitten blog on the NYT featured bacon mayo last September 2008
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2-23-2009 @9:04PM Bob S. said... Mark Bittman published his recipe for bacon mayonnaise in his column last August and acknowledged past efforts along those lines, including the cookbook he was reviewing at the time, Fat. I guess not every food blogger reads his column, but checking the Google during your musing probably could've saved you some time...
And yeah, maybe they'll do better with Baconnaise, but I've tried Wootoff perennial closer Bacon Salt and it's wretched. Salt, paprika, and a list of multisyllabic chemicals has little to do with bacon, which should have been defined legally as cured pork belly years ago. It isn't even bacon-flavored salt. It's just, well, wretched.
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3-02-2009 @7:56AM ray burt said... There is an all natural form of BaconSalt (at Whole Foods and other natural stores).
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2-24-2009 @12:51PM Andre Racicot said... I bet this makes AWESOME dressing for egg salad!
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