Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Bacon Fat Mayonnaise

Recipe from: Adapted from Zingerman's Guide to Better Bacon by Ari Weinzweig
Servings: 2 cups

By whipping up some rendered bacon fat with egg yolks, lemon, some mustard, salt, and pepper, you have made what is essentially a spreadable BLT. Once you have a jar of this stuff in your fridge, the possibilities are endless. Can you imagine the deviled eggs that this stuff would make? Or what about a bacon-tinged chicken salad or even a humble fried egg on a roll? I told you: genius. This recipe also caters to all of the lazy bacon eaters out there who love bacon but are hesitant to dirty a pan every time a craving strikes.

5 egg yolks
1 tablespoon Dijon mustard
7 teaspoons freshly squeezed lemon juice
1¼ cups rendered bacon fat
½ teaspoon fine sea salt
freshly ground Tellicherry black pepper to taste

Chill the ingredients and utensils (including your mixing bowl) down to about 40°F. Don't skip this step or the mayonnaise may break.

Put the egg yolks, mustard, and 1 ½ teaspoons of the into a blender or mixing bowl. Beat on high for 2 minutes, until well blended. Add the bacon fat (no need to add gradually if everything is properly chilled), continuing to beat until the mixture is thick. Depending on how thick and rich you like your mayonnaise you may or may not need the entire amount of fat. Slowly blend in the remaining lemon juice, sea salt and pepper, whipping it pretty much continuously throughout. Adjust the seasoning to taste.

The mayonnaise keeps for a couple of weeks in the refrigerator.


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