Bacon Mayonnaise!

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gluten free almond flour cake recipeAs I currently have a little time, I was browsing on the internet yesterday. Trying to find fresh, interesting ideas, inspiring recipes that We have never used before, to treat my loved ones with. Hunting for a while unfortunately couldn't discover lots of interesting stuff. Just before I wanted to give up on it, I came upon this scrumptious and easy treat simply by accident at ambitiouskitchen. It looked so tempting
on its photo, that required rapid actions.
It was not difficult to imagine how it's created, how it tastes and how much my husband might like it. Actually, it is rather simple to impress the guy in terms of cakes. Anyhow, I visited the blog and then followed the simple instuctions that had been accompanied by wonderful pictures of the method. It really makes life faster and easier. I could imagine that it's a bit of a inconvenience to take snap shots in the midst of cooking in the kitchen as you ordinarily have gross hands therefore i really appreciate the time and energy she put in for making this post and recipe easily implemented.
That being said I am inspired presenting my own recipe in a similar way. Many thanks for the idea.
I had been tweaking the original recipe create it for the taste of my loved ones. I've got to say it was an incredible success. They prized the flavor, the overall look and enjoyed having a treat such as this in the middle of a lively week. They ultimately demanded even more, many more. Hence the next occasion I'm not going to commit the same mistake. I am gonna twin the amount to keep them pleased.

Bacon Mayonnaise!
I had been threatening to accomplish it for weeks, and We finally did it. I took my leftover bacon grease and flipped it into mayonnaise. I really like mayonnaise, but I seldom eat it anymore because you can't really find a industrial brand that's not made with a bad vegetable oil. I don't like homemade mayo made out of extra virgin olive oil as it preferences far too strong. Light essential olive oil makes a palatable mayo, but light essential olive oil has undergone some fairly severe processing, making it not ideal either. Enter the bacon excess fat!
I actually didn't bother to strain my drippings which is why my mayonnaise is speckled, but the taste continues to be outrageously great. :) I'm not going to attempt to tell you how to make this stuff, because it's pretty finicky, therefore I'll direct you to definitely the original formula I used, which you are able to find here: -a-recipe-contest-with-prizes/ The original originates from a book called simply "Excess fat" by Jennifer McLagan.
I had to go through some calisthenics to get mine to carefully turn out. I started it in a meals processor, but there was so little volume in one egg yolk it wouldn't reach the cutting blades. So I needed to scrape everything right into a blender. I QUICKLY had to include another egg yolk to get a good emulsion going. Then I experienced to add more lemon juice to lower through the extreme savoriness of the bacon. The finish product is wonderful though. :) I believe I'm going to make poultry salad with it.
I'm thinking deviled eggs and hamburgers here :)
Even paleo/low carb it will go well together with burger meat. Might move well in potato salad for those who aren't low carb.
Yay!! Isn't it sooooo perfectly delicious!! I'm so happy it worked for you personally!
Sometimes I do fifty percent and fifty percent (fifty percent bacon fat fifty percent essential olive oil) which is also tasty.
I have to make this too. I have the FAT book and I've a minimum of two containers of strained bacon body fat in the fridge. I generated a lot bacon fat at one point (pre-cooking 4 pounds of bacon at the same time in the range prior to my hubby & sons YMCA camping excursions) I had to start throwing it out because I couldn't utilize it fast plenty of. This is a great way to use it up faster, as we love mayo in any case and I love to make mayo.
I like to work with a handheld "stay" immersion blender to make mayo, in a container that's taller than it is wide. Less mess and cleanup is simple, works great with the reduced volume of egg, and it is fast.
Great stuff, I will try it.
Gave you a shout out today...
The strawberry vinaigrette came out amazing!! Thanks a lot for posting that one.
Anonymous said...
This sounds fantastic! What happens once you refrigerate it? Is it still spreadable?
Oh yum! I've been wondering what I could use rather than EVOO. This might be perfect. Oh, and the very thought of deviled eggs is merely delectable.
canola essential oil is evil. if you want good fats mayonnaise there is only 1 choice
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You borrowed from me a fresh keyboard! i drooled around mine! giggle
I reside in France and execute a lot of fattened duck quality recipes...confit, fois gras, etc.. I've gallons of duckfat and you will be trying this formula using some Almond flour birthday cake of my stock.
Have you tried using just plain Olive Oil rather than EVOO. I produced my initial batch with EVOO and it was horrible. Made it with plain olive oil and it proved great. As soon as made you can add anything to it for dipping sauces or ranch
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megtreb said...
I've been looking all over for something like this because I have the same issue - how to make mayo without needing industrial seed oils or essential olive oil which tastes terrible in mayo! Despite having plain olive oil my husband doesn't enjoy it. But a question: can I get it done with simply egg whites? He's allergic towards the yolks. What I am doing is producing egg white mayonnaise and just using canola oil even though I know its an issue, but I figure there's not very much in a single spoonful. Just what exactly do you consider - does it work with simply egg whites? Provides anyone tried it?
That is a assortment of recipes and meal photos to inspire followers of paleolithic style diets.

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