How To Make Bacon Mayonnaise

bacon-book

I’ve speculated about this before. I thought it should work, and someday I was going to just get down to it and try. But someone beat me to it. I’m still going to, but in the meantime, here’s how Ari Weinzweig does it.


From Zingerman’s Guide to Better Bacon
Stories of Pork Bellies, Hush Puppies, Rock ‘n’ Roll Music and Bacon Fat Mayonnaise

Ingredients

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

Directions

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

2. Put the egg yolks, mustard, and 1 1/2 teaspoons of the lemon juice into a blender or mixing bowl. Beat on high for 2 minutes, until well blended.

3. 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.

4. Slowly blend in the remaining lemon juice, sea salt and pepper, whipping it pretty much continuously throughout. Adjust the seasoning to taste.

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


Now aside from the fact that it’s surprising to see a bacon recipe — in fact a whole bacon book — from a guy named Ari Weinzweig, this looks like a winner. I’ll be sure to show you step-by-step photos of the process when I finally do it.

Thanks to Kate in Italy for sending me this. Let’s all wish her luck finding some American style bacon over there so she can make some for herself.

Comments

  1. A bacon book sounds AWESOME to me. I saw a guy make bacon mayo a couple of years ago, and it looked pretty damn fine then, too. I believe he used it for a BLT. That's why I could never, ever go vegetarian – I mean, seriously: we have BACON!

  2. Egg yolks and bacon fat? I know we're aren't supposed to say this on this blog, but I can feel my arteries hardening as I type!

    However allow me to redeem myself by saying I am a bacon fan. Back bacon especially.

  3. Melissa, I actually don't think I'd use this on a BLT. I like egg-y flavored mayo on my BLT.

    Ali, this is probably better for you than vegetable oil-based mayo. (I say "probably" even though I'm reasonably sure that it is.)

  4. Kate in Italy says:

    You're welcome, Drew! I saw this recipe and IMMEDIATELY thought of you. Now I might have to order bacon in bulk from Great Britain to put in the freezer for baconcies (bacon emergencies) like Bacon Mayo and Bacon Gravy for biscuits!

  5. Greg Folkert says:

    Zingerman's Deli in Ann Arbor, is by far an EXCELLENT place to eat. They'll make nearly anything from what they have on hand.

    Just be prepared to spend $50 for two people.

    Zingerman's Deli in Ann Arbor

  6. onlinepastrychef says:

    Bacon mayonnaise. Win! Good luck to Kate in finding some good "Amurkin" bacon:) Nueskes is good–we used to use that at the resaurant: http://www.nueskes.com/products/Bacon.cfm

  7. Chocolatesa says:

    I've been meaning to make this too. What I don't understand is how making mayo from hardened bacon fat would work… I'd have to try with my mom's blender. I've made homemade mayo by hand with oil before (never doing that again, my arm was killing me!), so I'm not seeing how that would work with solid fat. If it was warm enough to be liquid ok, but cold?

  8. Greg, that seems awfully steep for a deli. Are they smack in the middle of a touristy area?

    Chocolatesa, I find that it stays liquid down to a warm room temperature, say 75° F. Easiest thing to do is make it immediately after making the bacon. Let it cool until you start to see it firming up around the edges, then give it a stir and start on the mayo.

  9. Greg Folkert says:

    Yeah Drew,

    Right in the middle of downtown Ann Arbor. You know, where U of M is. And its perfectly placed to be walking distance from just about anything.

    All ala carte no combos: 2 Sandwiches @ $15 each (1 ham and cheese, 1 corned beef with slaw and fixins), 2 "medium bagged" chips @$4 each, 2 fountain soft drinks @$2 each and 1 Side of "pesto" Pasta Salad @$8.

    For the trip and the money, I'd rather goto:

    Krazy Jim's Blimpy Burger about 1/2 mile from them. Better food, made to your liking with no shortcuts, and its AWESOME! Spent $50 for 4 people. We (the wife and companions) were MUCH more satisfied and happy to part with the money. Krazy Jim's isn't to everyone's liking, but its GREAT for what it is.

  10. Chocolatesa says:

    Ok cool, thanks! :)

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