Baconnaise. Bacon and mayonnaise. Baconnaise. So simple and yet so good. I keep coming up with different ways to serve it, what to serve it with or on, it seems the list is endless! Scroll down to the “Uses for Baconnaise” for some of my suggestions.
There are many advantages to making Baconnaise, besides its savory, salty, bacony taste and its smooth creamy texture. It serves as an ingredient or a condiment, its versatility is priceless.
Ingredients
- Bacon: smoked preferably.
- Mayonnaise: preferably organic, olive oil based.
Instructions
Lay the bacon on a piece of parchment paper or Silpat mat laying in a baking sheet pan. Place it in a 350 degrees F oven for 15 minutes or until crispy.
Optional: drain off excess fat on paper towel. When the bacon has cooled off, place it on a chopping board and chop up finely.
Continue chopping the bacon into even smaller pieces if desired.
Add the chopped bacon pieces to the bowl of mayonnaise.
Mix the bacon and mayonnaise well together.
Transfer Baconnaise into a mason or jelly jar.
Flexibility
Choose your favorite type of bacon. I love smoked bacon. Use a European cut of bacon, peppered bacon, thick cut, thin cut, pancetta, pork belly etc., if you prefer. If it sounds good in mayonnaise, then use it!
I recommend using an olive oil base mayonnaise (see below to see why.) Any type of mayonnaise is fine, even Miracle Whip, or possibly sour cream.
Bacon can also be air fried or pan fried instead of oven roasted.
Add ingredients to a food processor instead of chopping bacon by hand and mixing it into the mayonnaise. This will produce a finer textured Baconnaise.
A Word about Oils
Oils are getting a bad rap these days and quite rightly so! According to the Arthritis Foundation, oils such as corn, safflower, sunflower, soy and vegetable contain omega-6s. Excess consumption of omega-6s can trigger the body to produce inflammatory chemicals. The American diet tends to be very high in omega-6s.
In addition to the presence of a high omega-6 quantity, these oils have unstable fats that will decimate the nutritional properties of food.
Choose oils such as refined olive oil (not extra virgin oil, which undergoes oxidation during high-heat cooking), avocado oil, clarified butter (ghee), refined palm oil and coconut oil.
Butter is also a good fat to use for lower temp. sautéing.
Uses for Baconnaise
Baconnaise can be used anywhere bacon and mayonnaise would be used. Baconnaise can bring the most basic burger up a notch or two! It is one of the condiments featured in my Slider Bar. Use it for hotdogs and grilled sausages too.
Don’t just save it for traditional burgers. It works well on a Meatloaf Slider too!
Spread it over a bagel, add avocado and a poached egg for a delightful breakfast dish.
Spread out a large flour tortilla or better yet, flatbread or lavash, and apply a generous layer of Baconnaise, followed by shredded lettuce and chopped tomatoes. Roll it up and cut it in half. This is an easy BLT roll up – another idea to add to your lunch menu.
Coat whole or pieced chicken, and loins of pork with Baconnaise before roasting. The oil and eggs in the Baconnaise offer the fat that helps produce a beautiful roasted crust on the meat as it cooks.
Other ways to cook with Baconnaise include substituting oil with Baconnaise when frying or scrambling eggs, using it to brush the bread used for grilled cheese sandwiches, add it to quiche, mashed potatoes or brushed over grilled corn.
Storage
Store it in a mason jar with closed lid in the refrigerator. Consume it within a week. Do not freeze Baconnaise.
A Tip From Me
Baconnaise is a great alternative if you want to include bacon with burgers but don’t want to cook mass quantities of bacon for everyone to have some. It is a great way to stretch out food and make get togethers with friends and family a little more budget friendly.
Got Questions?
I’ve got answers – hopefully!
- Can I use prepared bacon strips that I see in the non refrigerated section of grocery store? Absolutely, this will eliminate a step or two in the preparation process.
- Is it possible to cook with Baconnaise? Yes, scroll up to the “Uses for Baconnaise” section and you would be amazed how it can be included and used in a variety of recipes.
- If I wanted to serve Baconnaise at an outdoor summer party, how would I serve it? Definitely serve it in the jar or transfer it to a dish, just make sure the jar or dish can rest on ice, preferably crushed ice. This will keep the mayonnaise in the condiment at a temperature below 40 degrees F. Serve small amounts and replace jars of Baconnaise as needed.
Baconnaise
Ingredients
- 6 strips bacon
- 6 oz mayonnaise
Instructions
- Lay the bacon on a piece of parchment paper or Silpat mat laying in a baking sheet pan. Place it in a 350 degrees F oven for 15 minutes or until crispy.
- Optional: drain off excess fat on paper towel. When the bacon has cooled off, place it on a chopping board and chop up finely.
- Continue chopping the bacon into even smaller pieces if desired.
- Add the chopped bacon pieces to the bowl of mayonnaise.
- Mix the bacon and mayonnaise well together.
- Transfer Baconnaise into a mason or jelly jar.
Comments