Yes, just about everything tastes better when you add bacon to it. So is mayonnaise. This divine recipe comes from CHOW , and what could be better than homemade bacon mayonnaise?
- 500 grams of bacon in slices
- sunflower oil
- 4 large egg yolks
- 2 teaspoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Pinch of sea salt
- Pinch of freshly ground pepper
Don’t worry, the mayonnaise doesn’t contain huge chunks of bacon. By replacing (part of) the sunflower oil with bacon fat you get a delicious, subtle taste.
A small remark: the bacon mayonnaise has a much shorter shelf life than normal ones. So don’t make too much at once and keep it in the fridge for up to four days. If you can.
* It is essential when making mayonnaise that the ingredients are at room temperature, otherwise there is a good chance that it will curdle. Does it slide? Then start again, the chance that it will be fine by adding lukewarm water, for example, is very small and a waste of effort.
Preheat your oven to 220 degrees and cover two baking trays with baking paper. Place the bacon slices on the baking sheets and bake in the oven for ten minutes. Switch the plates and cook for another five to ten minutes until the bacon is brown and crispy. Drain the bacon on paper towels and carefully pour the remaining fat into a heatproof measuring cup. You need about 160 milliliters of fat for this recipe, don’t you have enough? Then top it up with sunflower oil. Let cool for 15 minutes.
Place the egg yolks, vinegar and mustard in a bowl and beat with a whisk until smooth. With continuous whisking, very carefully and slowly add the fat, drop by drop, to the mixture in a thin stream until fully incorporated. The mixture should now be a lot thicker in texture and creamy like a mayonnaise should be. Season the mayonnaise with salt and pepper.
Serve with fries or on a divine BLT bun.