• 2 egg yolks (room temperature)

  • 1 cup liquid (not hot!) bacon fat/grease

  • 2 tsp vinegar OR lemon juice. All that is required is acid. Technically acetic acid exists in the human body naturally, could also technically be extracted from insect sources. YMMV, but it opens up a lot of options.

  • 1 tsp Dijon mustard, totally optional.

  • Pinch of salt

  1. Slightly warm the bacon grease in a saucepan and melt over low heat. Do not let it get too hot! It needs to be relatively room temperature!

  2. While the fat is warming, separate your egg yolks from the whites placing the yolks in the bottom of the wide mouth jar. (Save the egg whites for adding back to the mayo to make it softer and easier to spread once refrigerated.)

  3. Add your apple cider vinegar, salt and mustard (if using) to the egg yolks.

  4. Blitz the yolk mixture with the immersion blender until combined.

  5. Once the grease is melted and cooled, slowly pour a small amount of butter into the yolk mixture while blitzing with the immersion blender (about 30 seconds) moving the stick blender up and down and around to ensure ingredients are well combined. You will notice that it immediately begins to emulsify. This is what you want!

  6. Continue to run your immersion blender while slowly slowly adding the cooled, melted bacon grease until completely combined. EXPERT TIP: Work your stick blender up and down to incorporate the melted butter and to ensure proper emulsifying.

  7. Once all the bacon grease is added, you can choose to add the egg whites (this results in a softer, spreadable mayo when it is refrigerated) continue to blend for another 45-60 seconds moving the stick blender around to insure all ingredients are incorporated.

  8. Use warm or seal with the lid and store in the fridge for 3-4 weeks (if it lasts that long!)

Source Richelle Lecourt

  • jet@hackertalks.comMEnglish
    1·
    6 days ago

    This looks amazing, a great option for making cleaner deviled eggs. I like that they don’t use oil in the recipe

    Have you tried it? What is the flavor profile?

    haha, its hard to find a video where they make bacconaise but don’t use oil. https://www.youtube.com/watch?v=E2S0SfYkjss ohh, nevermind, this video is much better https://www.youtube.com/watch?v=dXQJxQSAvQQ

    So the lime juice keeps the fat more liquid like at room temperature?

    This would probably be great on leftovers too

    • MalReynolds@slrpnk.netOPEnglish
      3·
      6 days ago

      I’ve made it, works fine but use the immersion blender in a bottle closely matching the size of the blender. Tastes great, creamy tangy eggy bacon. Can be a bit easier to break than mayonnaise, but if you keep at it, you’ll get there, took me a while with mayo too, but longer here. Well worth the effort. I think the citrus is more for the tang, the eggs have agents (lecithin, phosphatidylcholine) that promotes formation of emulsions, which gives the creamy texture.

      Serious Eats has a good breakdown, as usual.

      I’ve since become intolerant of chicken eggs and find it hard to source duck, sigh. Miss it and wanted others to experience the joy. I tended to use it sparingly, not happy with the crap diet of pigs, but bacon…

      Thought it’d land well here.

      • psudMEnglish
        1·
        1 day ago

        Thanks for this! I have been thinking about fried prawns (shrimp if you speak the other English), and the sticking point has been sauce. I bet this will work well as bacon goes so well with most seafood

      • jet@hackertalks.comMEnglish
        1·
        6 days ago

        Yeah, I really appreciate you sharing. I guess it’s time to buy an immersion blender.