Homemade condiments has done it again with creating an inexpensive as well as delicious homemade recipe.This time it's the ever so popular mayonnaise that continues to be regarded as a stable in many households.This specific homemade version actually overshadows the commercial brand in its flavor,but still doesn't hit the mark 100% in thickness as well as appearance.However Jessica Harlan has offered us recipe enthusiasts something more beneficial.Just consider, not only mayo?,but variations such as Dijon,Dilly Horseradish,Tarragon and even Bacon mayonnaise.Those new flavours make you forget all about the differences in store brand and makes you want to make these yourself. These recipes are all super easy to make and if you have a food processor or even a mini chopper at your disposable it will get the job done quick.If not? A whisk is the good old fashion way! So how about a BLT with homemade bacon mayonnaise,sounds mouth-watering doesn't it.
- 2 pasterized egg yolks (Dont Have? Branbrae liquid whole egg-measure 2 eggs)
- 1 tbsp white vinegar (Try Balsamic vinegar for a variation)
- 1 tbsp water
- 1 tsp dry mustard
- 1 cup vegetable or corn oil (Dont have? Replace with olive oil)
- 1 tsp salt or kosher salt,to taste
- 2 tsp fresh lemon juice,to taste (Dont have? Replace with lemon juice concentrated)
- 3 strips of finely chopped cooked bacon
- 1 tsp of bacon fat/oil
For this recipe I used my wonderful Kitchenaid Mini Chopper to help quicken the process.However a whisk can get the job done just as well.
In the bowl of the mini chopper. I added the equivalent of two eggs (Branbrae liquid whole egg), vinegar,water,dry mustard and bacon oil.Turning on my chopper to (chop) it began combining the mixture,till smooth and foamy.
While holding down the button of the chopper,I began slowly adding the olive oil through the lids funnel,which also slowly drips in the liquid. During the process, the mixture began thickening and becoming creamier the more I added the oil. I used less then a cup of olive oil,which was around 200mls.
This mayonnaise will not be as thick as commerical brands, but thick enough to be used as a spread.Just remember were eliminating a lot of additives and extras by making our own. So it won't be exactly the same as store bought.It also will not have a very long shelf life and must be either used immediately upon making or stored and covered for up to three days in a refrigerator.Although with that little hiccup its definitely worth making and trying out the delicious variations.Its way better then the store bought.
Now for the flavor, I took off the lid and began adding the salt,lemon juice and finely cooked chopped bacon.Processing on low, till the bacon was immersed evenly throughout the mixture.Making sure to taste test, if I wished to add more salt or lemon juice,Although it was perfect as is.
So once combined, I had extra bacon leftover and made a Toasted B.L.T. sandwich with the bacon mayo.The mayo itself was immersed in strong flavors. The saltiness of the bacon along with the dry mustard and of course the signature tanginess from the vinegar as well as the lemon juice. It was deliciously thick and creamy while soaking though the toasted bread and melding the bacon,lettuce and tomato.A BLT is nothing without this essential condiment.
Overall,I give this bacon mayo recipe a two thumbs up.Its easy to make,full of flavor and inexpensive.