Homemade Baconnaise

baconnaise

Baconnaise. Here is just one more reason to love bacon. If I at had you at bacon, you don’t need to read the rest of the intro.

If you are like me, you are always wondering what to do with that quart of bacon fat you are saving in your refrigerator. Maybe not. Maybe you never thought of saving it. I can come up with five reasons without even trying. Savory pie crust, white gravy, literally any fried food, bacon vinaigrette, chocolate bacon cake. It can be used as a replacement for butter or oil. If you already eat bacon, it’s economical and reduces food waste.

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Ok, that was more than five. You get my drift though? This recipe is really easy, so don’t be daunted. If you have a food processor, you can do it. You probably have all the other ingredients already.

Ingredients

  • 2 egg yolks
  • 3 tsp apple cider vinegar
  • 1 tsp prepared mustard
  • 1 cup melted bacon fat

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*I recommend using eggs from farm-raised, free range or pastured chickens. These eggs will have a much better flavor since the chickens that laid them will be eating a proper diet including vegetation, grains, and protein (worms, insects, etc.) Chickens are not naturally vegetarian so the flavor of the egg (and possibly the bird’s health) suffers when fed a vegetarian diet.

Directions

  1. Combine egg yolks, vinegar, and mustard in food processor. I used the plastic blade for this.

3-DSC005242.   SLOWLY pour in melted bacon fat through hole at top. You can use the tube attachment or a funnel to make sure it makes it in. This process is called emulsification. The eggs (the emulsifier) help to combine the oil and vinegar into a smooth mixture, which normally wouldn’t combine on their own. Chemistry!! I added in the little bits of bacon that were in the fat, but you can feel free to strain those if you want. I don’t know why you would want to, but I won’t judge you.

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And that’s it! You did it. Feel free to add salt, pepper, or other seasonings as you see fit. Or just enjoy the bacony goodness. This can be stored in the refrigerator for about a week. It is possible to freeze it but it may separate or lose its texture.

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Let me know if you give it a shot and what you use it for!  I have some big plans for mine that I will share with you soon.

Kerry

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