How to Make Baconnaise
Chef Tom shows us how to put bacon fat to good use and make Baconnaise from scratch! For bacon lovers, this condiment is sure to become one of your favorites, as it packs tons of flavor on whatever you spread it on, from burgers to sandwiches to whatever else you can come up with!
- Place the minced bacon in a Lodge 10” Steel Skillet. Place the skillet on the side burner of the Napoleon P500 Gas Grill and light the burner. Cook over medium heat until the bacon is crispy and you’ve rendered out as much fat as possible.
- Strain the bacon from the fat. Place the bacon in a food processor and break down until very fine bacon bits.
- Place the bacon fat in a measuring cup or mason jar. Add enough avocado oil to bring the mixture up to 1.5 cups of bacon fat/avocado oil. Let cool to room temperature.
- In a medium sized mixing bowl, combine the egg yolks, Kozlik’s Deli Mustard, Cattleman’s Grill Lone Star Brisket Rub and lemon juice and whisk well to combine.
- Slowly begin to drizzle in a few drops and then a thin stream of the fat/oil mixture while constantly whisking. Continue drizzling and whisking until all of the fat/oil is incorporated. As the mixture grows and gains structure you can add the fat/oil a little more quickly.
- Add a splash of vinegar, to taste. This should help cut through the fattiness of the baconnaise, as well as thin the mixture a bit. Feel free to add water to thin further, if desired.
- Mix in the bacon bits and chives.
Store in the refrigerator for up to 2 weeks.
This recipe yields about 2 cups total, or 3
- Serving Size
- 1 tsp
- per serving
- 9.6 grams
- Saturated Fat
- 3 grams
- 38 milligrams
- 438 milligrams
- 1 grams
- .5 grams
- .1 grams
- 7.5 grams