Bacon Mayonnaise!

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As I most recently have a little time, I had been searching on the internet last week. Looking for fresh, challenging ideas, inspirational meals that I've never tested before, to astonish my family with. Searching for quite some time unfortunately couldn't find too many interesting things. Just before I wanted to give up on it, I discovered this fabulous and easy dessert by chance. The dessert looked so yummy on its snapshot, that required urgent action.
It had been easy to imagine how it is made, how it tastes and just how much my husband is going to love it. Actually, it is rather easy to keep happy the man in terms of treats. Anyways, I got into the page: Ambitiouskitchen and simply followed the precise instuctions that had been combined with wonderful pictures of the method. It really makes life faster and easier. I can suppose it's a slight inconvenience to shoot snap shots in the midst of cooking in the kitchen because you typically have gross hands therefore i really appreciate the hard work she devote for making this blogpost .
With that said I'm empowered presenting my personal recipe similarly. Appreciate your the concept.
I was tweaking the main recipe to make it for the taste of my loved ones. I can say it absolutely was an incredible outcome. They loved the taste, the consistency and loved having a delicacy such as this in the middle of a busy week. They ultimately wanted even more, more and more. Hence the next time I'm not going to commit the same mistake. I'm gonna twin the volume to keep them pleased.

Bacon Mayonnaise!
I have been threatening to do it for weeks, and We finally did it. I took my leftover bacon grease and turned it into mayonnaise. I love mayonnaise, but I seldom eat it any more because it's impossible to find a commercial brand that's not made with a bad vegetable essential oil. I can't stand homemade mayo made out of extra virgin essential olive oil as it preferences far too strong. Light essential olive oil makes a palatable mayo, but light essential olive oil offers undergone some pretty severe processing, making it not ideal either. Enter the bacon fats!
I actually didn't bother to stress my drippings which explains why my mayonnaise is speckled, however the taste continues to be outrageously good. :) I'm not really going to try to tell you steps to make these things, because it's pretty finicky, therefore I'll direct you to definitely the original recipe I used, which you are able to find here: -a-recipe-contest-with-prizes/ The original comes from a book called simply "Fats" by Jennifer McLagan.
I had to undergo some calisthenics to get mine to turn out. I began it in a meals processor, but there was so little quantity in one egg yolk it wouldn't reach the blades. So I needed to scrape everything right into a blender. I QUICKLY had to include another egg yolk to get a good emulsion heading. Then I had to add even more lemon juice to slice through the extreme savoriness from the bacon. The finish product is delightful though. :) I believe I'll make poultry salad with it.
I'm thinking deviled eggs and hamburgers here :)
Also paleo/low carb it should go well on top of burger meat. Might go well in potato salad for individuals who aren't low carbohydrate.
Yay!! Isn't it sooooo perfectly delicious!! I'm so happy it worked for you personally!
Sometimes I do fifty percent and half (half bacon fat fifty percent essential olive oil) that is also tasty.
I have to make this too. I have the FAT reserve and I have at least two storage containers of strained bacon fat in the refrigerator. I generated so much bacon body fat at one stage (pre-cooking 4 lbs of bacon at a time in the range prior to my hubby & sons YMCA camping journeys) I had fashioned to start tossing it out because I couldn't use it fast more than enough. This is a terrific way to use it up quicker, as we like mayo in any case and I love to make mayo.
I like to make use of a hand held "stick" immersion blender to create mayo, inside a container that's taller than it really is wide. Less clutter and cleanup Cheese stuffed crescent rolls is easy, functions great with the low level of egg, and is fast.
Great stuff, I'll try it.
Gave you a shout out today...
The strawberry vinaigrette came out amazing!! Thanks for posting that one.
Anonymous said...
This sounds fantastic! What happens if you refrigerate it? Could it be still spreadable?
Oh yum! I am wondering what I could use rather than EVOO. This would be ideal. Oh, and the very thought of deviled eggs is just delectable.
canola essential oil is evil. if you'd like good unwanted fat mayonnaise there's only 1 choice
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You owe me a fresh keyboard! i drooled all over mine! giggle
I reside in France and execute a large amount of fattened duck quality recipes...confit, fois gras, etc.. I have gallons of duckfat and you will be trying this recipe using some of my stock.
Have you attempted using just plain Olive Oil and not EVOO. I produced my initial batch with EVOO and it had been horrible. Made it with plain olive oil and it proved great. And once 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 similar to this because I've the same issue - how to make mayo without needing industrial seed oils or essential olive oil which preferences terrible in mayo! Even with plain olive oil my husband doesn't like it. But a query: may i get it done with just egg whites? He's allergic to the yolks. What I am doing is making egg white mayonnaise and just using canola essential oil even though I understand its a problem, but I figure there's not very much in one spoonful. Just what exactly do you think - will it work with just egg whites? Offers anyone attempted it?
This is a collection of recipes and meal photos to inspire followers of paleolithic style diets.

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