Bacon Mayo… the new black
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- Bacon fat scraps
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- Put all scraps in a pot to render
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- Add water to the bacon fat
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- Bring to a simmer and cover
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- Once water has evaporated and the fat has started to melt remove the lid
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- Render till all fat has clarified
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- Strain and separate fat
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- I like to save the bacon scraps and use for cooking risotto
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- Egg yolks, bacon fat, oil, lemon juice and water
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- Whip all and slowly add fat
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- Best served cold and will break if heated
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- Whip and chill till thickened, mayo will fully setup if completely cooled down
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- Bacon mayo is great with anything and everything!
February 23, 2009 at 2:21 am
I swear to fucking god your blog makes me so fucking happy. Excuse the profanity, but I just can’t contain myself.
B.L.T’s anyone?
February 23, 2009 at 2:56 am
Fo’sho! Thanks for all the support.
February 23, 2009 at 11:24 pm
I’m going to need to get out my fat pants for this. Elastic waistbands for everyone!!
February 24, 2009 at 12:34 am
That sounds incredible. This link is going on my blog immediately.
February 24, 2009 at 1:18 am
move over, god. Theres a new sherrif in town.
February 24, 2009 at 4:37 am
I Hear Ya!!!!…..MMMmmmmm Bacon!!!!!……I season all kinds of veggies with good ol’ Bacon grease!!!!……..I can relate to that tv commercial for dog treats…..”I’d get it myself, but I don’t have THUMBS”……LOL…..seriously though…..this Mayo/Bacon trick sounds Mighty Tasty!!!!!…..I Gotta Try It!!!!……..and in pre-emptive response to all the flack this will get from the “Health Nuts”?……..I also smoke cigarettes, drink beer and don’t buckle my seat belt!!!!!!……..some day?…..these “Health Nuts” will be lying on their death bed, wondering why they’re dying????……..I’m Gonna KNOW, what killed me!!!!……LOL
February 24, 2009 at 10:16 am
Oh my! I love this! You are a genius! 🙂
February 24, 2009 at 4:00 pm
Flipping fantastic. If it’s anywhere as good as it sounds, you may qualify for rock star status.
Nate
February 24, 2009 at 5:29 pm
Ryan,
I just stumbled upon your site.
Your passion for pork will keep me coming back!
Bacon Mayo(!?)…you are a blessed soul indeed. Indeed.
February 24, 2009 at 8:46 pm
I agree with Joey… Youre a genius…. When I was a kid (before microwaves) we popped pop corn on the stove top in a big pot… Our choice of kernel lubrication…. bacon grease…. That is, but the bacon grease in the pot with unpopped kernels… not pour over top of popped corn… that would be gross…. Made for some delicious pop corn!
February 25, 2009 at 2:02 am
Love it…and even had to share this with my bacon/pig lovin’ friends!
February 25, 2009 at 8:21 pm
Goose fat, at least the stuff rendered out of my last goose, is fairly soft at room temperature, softer than bacon fat. It might make for a more spreadable mayo that could keep in the fridge. And yes, I love frying anything in rendered animal fat. Much less sticky and so much tastier than cholesterol free oil.
February 26, 2009 at 3:25 pm
I had this exact idea just the other day after finally making my first aioli. I told my buddy and the next thing I know he send me a link to this post. Sweet balls!
Now, as I haven’t tried this yet, my main concern is spreading it if you keep it chilled and don’t use it all at once right away. It seems the bacon fat would set up to solid. However, your idea about cutting it with oil should help that. But I have an idea. I always save my bacon fat fron weekend mornings for cooking things in later. And just recently the girlfriend brought over an awful package of bacon. The point is that when cooled to room temp, that particular bacon fat is about as soft as room temp butter. So, I suggest that readers of this blog (which I’m guessing I will now become) test out different variations of this, with different bacons, etc. to see which one works best for spreadability when chilled.
Bacon mayo is certainly something that should be gifted to the world in its most perfect form.
I’ll be adding lardon to mine for a textural twist. Seems like a great dip for fries.
Awesome.
February 27, 2009 at 7:50 pm
This is a gift from the gods themselves.
I’d seriously have to say that my two favorite foods on earth are mayo & bacon.
My god, think of the possibilities… on chicken salad…tuna, turkey, roast beef, steak sandwiches, cheese burgers…
AHHHHHHHHHHHHHHHHHHHHHH!!!
You have made my day.
Your humble servant,
Tommy Z.
February 28, 2009 at 6:14 pm
I love your site! 🙂
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March 1, 2009 at 5:20 am
This all makes me think of the fried chicken we had as kids. Our cleaning lady and cook would save all the drippings from the bacon she cooked for breakfast, and then use the grease to make fried chicken and pork chops. Best damn fried chicken ever. It’s no wonder both my sisters are on cholesterol medicine, and I only get by because I work out.
March 2, 2009 at 4:24 pm
Chef Farr, I have the perfect match to the MAYO… Blue Cheese and Bacon Tater Tots @ http://tinyurl.com/cvsgzp.
If you have a chance, please resend that link to the upright smoker (it didn’t come through). Thanks theculinaryaddict
March 4, 2009 at 8:02 am
[…] bacon with mayo. One of our readers helped us complete our search by sending us a link to the Best By Far blog. Not only does this guy have a recipe for bacon mayo, but he shares it with a series of […]
March 6, 2009 at 9:56 pm
[…] of Jon Stewart tasting Baconnaise on the Daily Show on February 25th. Additionally, you now have a step-by-step recipe for Bacon Mayo, should you feel the need to make bacon mayo. .cc_box a:hover […]
March 7, 2009 at 10:53 am
mmmm… That would be good on… bacon.
March 8, 2009 at 8:30 pm
Any chance of a printable recipe since I’m not sure of the amounts you used? I’m not too good at just winging it on a new recipe.
April 15, 2009 at 12:38 pm
This topic is quite trendy in the net at the moment. What do you pay attention to while choosing what to write ?
April 16, 2009 at 3:43 am
My stomach!
May 26, 2009 at 10:49 am
Hi, wouldn’t it be best to have it hot as a hollandaise? that way it would be thinner and it would also be much more aromatic…
May 26, 2009 at 2:49 pm
Sure, that would be nice. Especially if you want to dip your french fries or asparagus in it.