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Bacon Fat Mayo

Monday, August 29, 2016

I believe this is the origin of the Magic Mayo. The recipe was converted to make it simpler.

"By whipping up some rendered bacon fat with egg yolks, lemon, some mustard, salt, and pepper, you have made what is essentially a spreadable BLT. Once you have a jar of this stuff in your fridge, the possibilities are endless. Can you imagine the deviled eggs that this stuff would make? Or what about a bacon-tinged chicken salad or even a humble fried egg on a roll? I told you: genius."

"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."

www.seriouseats.com/reci
pes/2009/09/cook-the-book-
bacon-fat-mayonnaise-recipe.html
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