09-23-2008, 12:41 PM
Author's note: Is it possible to improve upon a classic BLT? I think so, by adding another layer of flavor with my bacon mayonnaise. The recipe makes about enough for four sandwiches. It's best to use it all up as the bacon fat will turn it solid in the refrigerator.
Makes about 1/2 cup/125 ml
1 egg yolk
3/4 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper
1/2 cup/125 ml liquid bacon
Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper. Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about two minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in one teaspoon of boiling water to thin it. Taste and adjust the seasoning.
Makes about 1/2 cup/125 ml
1 egg yolk
3/4 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground black pepper
1/2 cup/125 ml liquid bacon
Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper. Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about two minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in one teaspoon of boiling water to thin it. Taste and adjust the seasoning.