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Bacon Mayonnaise

Source of Recipe

From "The Kitchen Pantry Cookbook" by Erin Coopey


Recipe Introduction

"Everything tastes better with bacon — even mayonnaise. Bump up your BLT with this smoky, rich mayo. Try it on a turkey sandwich or in potato salad."

List of Ingredients

â—¦ 1 pound bacon, your favorite type
â—¦ ½ cup water
â—¦ Canola oil or safflower oil, as needed
â—¦ 2 raw egg yolks, from the freshest eggs you can find, at room temperature
â—¦ ½ teaspoon dry mustard or Dijon mustard
â—¦ 2 tablespoons white wine vinegar or lemon juice
â—¦ Coarse sea salt or kosher salt, to taste


Recipe

Coarsely chop the bacon into 1-inch pieces. Place the chopped bacon in a medium-size saucepan. Add the water and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer slowly, stirring occasionally, for 45 minutes or until the fat is fully rendered.

Place a fine-mesh sieve over a mixing bowl. Strain the bacon, pressing gently on the bacon pieces to express as much of the fat as possible. Pour the strained bacon fat into a measuring cup. If the drippings do not equal 1 cup, add canola oil or safflower oil to make up the difference. If the drippings are more than 1 cup, pour off the excess and store in the refrigerator to use for sautéing potatoes or meats.

Place the egg yolks in a blender or food processor. Process until light yellow. Add the dry mustard and vinegar and process until blended.

With the motor running, slowly drizzle in the bacon fat. Don't stop until you have added the entire cup. When all the fat is blended, stop the motor, open the bowl, and taste. Season with salt, if desired.

Serve after 1 hour or refrigerate for up to 3 days.


Makes 1 cup