I am usually of the opinion that if you add a little bacon to a dish, it probably will make it better.
A dish Tom makes on occasion is Spaghetti Carbonara, basically just spaghetti, eggs, parmesan, cream and bacon. Now, what's not to like? But, to put it mildly, it's obviously not the most healthy dish I've ever eaten, which is why we don't have it very often.
My oldest son, Mike, sent me an email the other day with a link to an article in the San Francisco Chronicle, Artisan Bacon Goes The Local Route, which spotlights local farms that produce Artisan bacons from their locally sourced pork.
To showcase it's many uses, the article includes a couple of recipes using bacon. It was the recipe for Bacon Fat Mayonnaise that prompted Mike to send me the article link.
I scanned down through the article and stopped at
"Makes about 2 cups"
Before I actually read it, I was thinking that the recipe would simply be a modified traditional mayo with some cooked chopped bacon blended in to give it the bacon flavor, which of course would probably be pretty tasty. Au contraire!
The ingredients should be chilled and are as follows:
- 5 egg yolks (standard for homemade mayonnaise)
- 1 tablespoon Dijon mustard (also standard)
- 7 teaspoons freshly squeezed lemon juice (standard again)
- Salt & pepper (nothing new here)
- 1-1/2 cups rendered bacon fat
Yes, 1-1/2 CUPS of CONGEALED BACON FAT!
The deadly cholesterol concentration notwithstanding, the mere thought of a concoction of that texture touching my tongue....Oh Lord! I think I just threw up a little in my mouth!
Use the link for the entire recipe and make it if you dare!