From Fat, An Appreciation of a Misunderstood Ingredient, by Jennifer McLagan
Making condiments is not difficult, and the taste is sublime. Even though we posted this recipe last summer, we thought it was worth sharing it again, and again. ‘Tis the season, the tomatoes are luscious and plentiful!
“Is it possible to improve upon this classic sandwich? I think so by adding another layer of flavor with my Bacon Mayonnaise. It’s not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. In addition to the mayonnaise and good bacon, you’ll need ripe juice tomatoes, so this is a mid to late summer treat.” -Jennifer McLagan
NOTE from the Farmers: Ham fat also makes an amazing mayonnaise!
1 egg yolk
¾ teaspoon Dijon Mustard
1 teaspoon lemon juice
Salt & pepper
½ cup liquid Bacon Fat
Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt & pepper.
Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin. Taste and adjust the seasoning.
Jennifer continues with, “This mayonnaise is good in any sandwich, especially those made with eggs or grilled vegetables. It is also good stirred into warm potato salad, and I’m sure you can find other uses as well. You can use the fat from cooking the bacon for your sandwich, but since you can never be sure just how much fat your bacon will render, it‘s a good idea to have some extra bacon fat on hand. In a pinch you could add a tablespoon or two of lard, but not more, or you’ll lose that special bacon flavor. The recipe makes only a small amount, about enough for 4 sandwiches. It’s best to use it all up at once. Any leftover mayonnaise must be refrigerated and the bacon fat will turn solid.” Enjoy your farm fresh BLT!