Cook the Book: Bacon Fat Mayonnaise
This recipe details how to create a rich and flavorful mayonnaise using rendered bacon fat as the primary fat source. It involves emulsifying egg yolks with Dijon mustard and lemon juice, then slowly incorporating the liquid bacon fat, and finally seasoning with salt and pepper.
Equipment
- 1 Immersion blender or whisk An immersion blender makes emulsification much easier and faster.
- 1 Medium Bowl Large enough to contain the mixture and allow whisking or blending.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 5 egg yolks
- 1 tablespoon Dijon mustard
- 7 teaspoons freshly squeezed lemon juice
- 1 1/4 cups rendered bacon fat
- 1/2 teaspoon fine sea salt
- Freshly ground Tellicherry black pepper to taste
Instructions
- Ensure all ingredients, particularly the egg yolks and bacon fat (if it solidified), are at room temperature.
- If the bacon fat has solidified, gently warm it until it is liquid but not hot.
- In a medium bowl, combine the egg yolks, Dijon mustard, and freshly squeezed lemon juice.
- Using an immersion blender or whisk, begin mixing the yolk mixture.
- Very slowly, drip or drizzle the liquid bacon fat into the yolk mixture while continuously blending or whisking.
- Continue adding the bacon fat in a slow, steady stream as the emulsion thickens.
- Once all the bacon fat is incorporated and the mixture is thick and emulsified, season with fine sea salt.
- Add freshly ground black pepper to taste and mix to combine.
- Taste and adjust seasoning if necessary.
- Transfer the bacon fat mayonnaise to a clean container and store in the refrigerator.
Notes
Ensure the rendered bacon fat is liquid but not hot when adding it to the egg yolks, as heat can scramble them. All ingredients should ideally be at room temperature for optimal emulsification. Add the bacon fat very slowly at first, almost drop by drop, especially if using a whisk, until the emulsion starts to form and thicken. If the mayonnaise breaks, whisk an egg yolk with a teaspoon of water in a clean bowl and gradually whisk the broken mixture into it to re-emulsify. Taste and adjust seasoning, keeping in mind bacon fat's inherent saltiness.