Using bacon fat in mayonnaise

[jakey]

Was wondering if you could use bacon fat instead of oil in making mayonnaise. I've searched around, but found no answers. Would it work because the bacon fat would not be room temp? Don't know if that makes a difference or not.

[Lisa Shock]

Baconnaise (spelled various ways) has been a staple of many kitchens for a while now. Several companies sell it in jars. I believe that Fat has instructions on making it.

[jakey]

While I appreciate your help Lisa, I am not looking to buy a book, just asking if one can use bacon fat instead of oil. Maybe I'm just not as up to date as others.

[ChickenStu]

As long as the fat stays liquid it should work fine, so you wouldnt be able to refer it.

[jakey]

You rock Chicken! Thank you so much!

[AAQuesada]

Just do what you would do when adding any specialty oil. Substitute a small amount for oil, add towards the end. I would prolly use apple cider vin because it has an affinity with pork, in place of lemon juice ect. Dont use too much though because the texture gets firm and icky when cold.

[andiesenji]

It has been done and here is the process.

You might like some more of Farr's posts.

And the new site is HERE

Edited May 13, 2011 by andiesenji (log)

[jakey]

thanks to all of you! I feel so dumb for not knowing this already, but I do appreciate your wisdom.

[Chris Amirault]

Don't feel dumb! This is how we all learn around here.

While you're using that fat in emulsions, try it in your favorite vinaigrette. Warm bacon dressing served with a frisee, egg, and lardon salad is one of life's great pleasures.