Prep 20 mins
Cook 20 mins
O.K. O.K. this recipe is for the Bacon Connoisseur's of the World from James Beard. I have placed this recipe here for safe keeping. A recipe for a brave day when one day I may take the plunge if I can find others who will follow me into the world of Bacon Fat! It's not mayonnaise with crumbled bacon, but mayonnaise made with bacon fat. The recipe makes only a small amount, about enough for 4 sandwiches. It's best to use it all up at once because any leftover mayonnaise must be refrigerated, and the bacon fat will turn it solid." Yes, I can see it all now a very hot summer day after picking my tomatoes...
- 1 egg yolk
- 3⁄4 teaspoon Dijon mustard
- 1 teaspoon lemon juice (freshly squeezed)
- 1⁄8 teaspoon sea salt
- 1⁄8 teaspoon ground black pepper
- 1⁄2 cup bacon fat (liquid)
- 2 tablespoons mayonnaise (bacon)
- 2 slices bread (of your favorite)
- 1 small head lettuce
- 2 tomatoes
- 1⁄8 teaspoon black pepper
- 4 ounces bacon (cooked slices)
- Method:To prepare the bacon mayonnaise, 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 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.
- Spread 1 tablespoon of mayonnaise on each slice of bread. Arrange the lettuce and tomato slices on 1 slice of bread and season well with pepper. Top the tomato with the bacon slices and then the second slice of bread. Press together gently and serve.