Bacon Mayonnaise

Introduction & Inspiration

This bacon mayonnaise is super delicious with a smoky flavour from using the Smoked Mangalica Kolozsvari bacon.
It has a slight sweetness if you add a tiny amount of honey, but more than anything it's extremely moreish. It tastes great on pizza bases, on top of meat or with scrambled egg yolks.

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than 30 minutes

Serving Size

1 x 95g Pot Bacon Mayonnaise

Main Ingredients:

135ml Bacon Fat

2 eggs (yolks)

Salt To Taste

5g Honey (Optional)

Recipe Instructions

Make the Bacon Fat as per the instructions and allow the bacon fat to cool on the countertop, while still remaining a liquid (stir from time to time to check it is not getting hard). Reserve.

Place the egg yolks in a tall glass jar with a reasonable sized opening (if you plan on using an immersion blender), or a large bowl (if you are just going to whisk the mixture by hand).

Add a touch of salt to the egg yolks and then use an immersion blender or whisk to give the egg yolks a good mix.

Add the bacon fat drop by drop for the first few minutes.

Gradually pour tiny amounts of the bacon fat into the container and continue blending until the mixture starts to thicken.

As the mixture begins to thicken and more of the bacon fat has been added, you can start to add the fat more quickly while still a little runny since the bacon fat will harden further in the fridge.

At this point you can add in the honey (optional) or any other extras should you wish (like Parma Ham or dill) and combine well.

Pour the bacon mayonnaise into a lidded glass jar and place in the fridge.

Use within 3-4 days (Trust me, this won't be a problem as it's delicious and can be used for numerous recipes).

Tips

Check out my Bacon and Bacon Fat - Smoked recipe for instructions on how to make the Bacon Fat.

If your mayonnaise does happen to turn on you, it is possible to rescue it by starting again in a clean bowl, and beating the curdled sauce, spoonful by spoonful, into the new mixture. I have also found that if you transfer the mixture into another glass bowl and use a regular whisk, that it can be salvaged as well.

Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

Remember that the bacon fat will harden when you place the mixture in the fridge, so it's best to make the mayonnaise slightly on the runny side so that it is a good consistency for spreading.

You can use eggs that are 'soft' boiled for your mayonnaise should you prefer:

Soft Boiled Egg Yolks

Fill a small pan to 3/4 full with water.

Place the pan on a medium-high heat until the water is boiling.

Once the water is boiling, lower in 2 eggs and boil for 4-5 minutes.

Remove the pan from the heat and place in the sink, running cold water over the eggs in the pan.

Once the eggs are cool enough to hold carefully crack the eggs and remove the yolk delicately from the egg.

Any honey should be of organic quality, and is only recommended for those who have recovered from any kind of health condition.

Video

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