Baconnaise

J. Kenji Lopez-Alt

The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise. The mayonnaise can also be made in a bowl with a whisk. This mayonnaise can be made with vegetable oil in place of the rendered animal fat - though flavor will suffer.

• • 3/4 cup rendered bacon fat, melted

  • 3/4 cup canola oil

  • 2 egg yolks

  • 1 tablespoon Dijon mustard

  • 2 tablespoons mayonnaise (optional)

  • 1 tablespoon water, plus more to correct consistency

  • lemon juice to taste

  • salt and pepper to taste

  • 4 strips crisp bacon, crumbled

  • 2 scallions, white and green parts, finely sliced (optional)

Method: 

• 1. Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.

  2. Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cumbled bacon bits and sliced scallions, if using. Store in refrigerator in air-tight container for up to two weeks.

Ari Weinzweig - serves 2 cups

• • 5 egg yolks

  • 1 tablespoon Dijon mustard

  • 7 teaspoons freshly squeezed lemon juice

  • 1 1/4 cups rendered bacon fat

  • 1/2 teaspoon fine sea salt

  • Freshly ground Tellicherry black pepper to taste

Method:

• 1. Put the egg yolks, mustard, and 1 1/2 teaspoons of the into a blender or mixing bowl. Beat on high for 2 minutes, until well blended.

  2. Add the bacon fat (no need to add gradually if everything is properly chilled), continuing to beat until the mixture is thick. Depending on how thick and rich you like your mayonnaise you may or may not need the entire amount of fat.

  3. Slowly blend in the remaining lemon juice, sea salt and pepper, whipping it pretty much continuously throughout. Adjust the seasoning to taste.

The mayonnaise keeps for a couple of weeks in the refrigerator.