It’s true. I made mayonnaise with bacon fat.
And it’s awesome!
I had been craving egg salad since Easter, but you can’t have proper egg salad without mayonnaise. So I had a conundrum: make my egg salad with store-bought mayo (yuck!) or make my own. After searching my cookbooks, recipe archives, and online forums, I decided to use bacon fat as the fat source. Many recipes called for olive oil, but then a lot of comments said it leads to a bitter taste and overpowers the rest of the ingredients (which I think is actually true for most olive oil dishes, I’m not a huge fan.) Bacon fat, however, was an unprocessed fat source I had readily available and isn’t associated with any flavor other than bacon. YUM.
It was pretty intimidating, thinking about emulsifying fat with acid and egg yolk to make a tasty, creamy spread, but it turns out I had nothing to worry about. This was SO EASY. And did I mention delicious and bacon-y?
Bacon Fat Mayonnaise: adapted from the NYT
- 1 egg yolk
- 3/4 tsp dijon mustard
- 1 tsp fresh-squeezed lemon juice
- 1 tsp apple cider vinegar
- S+P to taste
- 1/2 c bacon fat, liquid but not hot!
In a small bowl, combine all ingredients except for the bacon fat and whisk together really well. Pour into a food processor or blender, and turn it on. Very slowly start to pour in the bacon fat, over the course of a couple minutes. As the fat cools, the mixture will start to thicken – just keep it mixing! My bacon fat was too hot when I added it, so I would occasionally pull the whole lid off and let it cool for a few minutes, then start to mix again. It thickened up quite well, you just have to be patient!
And voila – you have baconnaise! And yes, I made egg salad, and yes there was also bacon in that – what else was I going to do with all the bacon I fried up to get 1/2 c of bacon fat?