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]
Last summer, I spent several days up in New York City, attending the Fancy Food Show. As I wandered around the showroom floor, I got the opportunity to talk to one of the founders of 
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