It’s ungodly how much bacon we eat at the Scrumptious house. We’ve been on a pork belly-curing tear for the last few months, and not coincidentally have been cooking and eating rashers of bacon on a daily basis.
We’re all going to die soon.
One fringe benefit from having all this lovely, hand-cured bacon in the fridge is that we also have lots of reserved bacon fat. We use it to fry our popcorn; we slather steaks with it before putting them on the grill; we run it through our grinder when we’re making sausages, and of late we’ve been using it to make bacon fat mayo.
Bacon fat mayo is really just mayonnaise made with the rendered fat from bacon instead of the more common canola or olive oil. It does give the sauce a nice boost as traditional mayonnaise doesn’t have smoke or sodium nitrite in it. These are two of our favorite substances and we’re always looking for ways to get more of them into our diet.
Bacon Fat Mayo Recipe
5 egg yolks (preferably from good hens living out in the country)
2 t. Lusty Monk mustard (our favorite but if you can’t score it use a good mustard)
2 T. freshly squeezed lime juice (or lemon if you prefer)
1.5 c. rendered bacon fat
salt to taste
* Put all your ingredients, except bacon fat, and utensils in the fridge for a couple hours
* Put egg yolks, mustard and half the lime juice in cold mixing bowl, whip like mad for a minute
* Gradually stream in bacon fat whipping like mad all the while
* Stream in remaining lime juice, whipping like mad all the while
* Resulting sauce should be of a medium thickness. Taste. Add a little salt and pepper if you’re inclined. We use this mayo to slather on our BLTs or as a base for our chicken salad but you can use it as a substitute for any mayo you may have enjoyed in the past.
Don’t like mayo? Then kindly fuck off
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