Saturday, November 1, 2014

Spicy Bacon Mayo

I have made my own mayonnaise and it's hot cousin hollandaise many times, but since adopting a primal approach to food and forgoing industrial oils and butter, I don't make either anymore. I have tried using extra virgin olive oil to make mayo but found the flavor grossly offensive, the edible equivalent of a greasy used car salesmen in a plaid suit.

There are other primal-friendly fats, such as macadamia oil, but they're crazy expensive. And, I'm cheap. Ahem, frugal. Fortunately, my frugality is paying off big time because it led to this recipe using leftover bacon drippings. I thought that perhaps the bacon flavor would overwhelm the mayo, but surprisingly it was just right.

Well, it was just right...

Then I added some hot sauce I received from the Brooklyn-based Sunny Bang Private Label Probiotic Hot Sauce and was blown away. The bacon and Red Holland chile peppers in the hot sauce married perfectly, neither overpowering the other, both distinct and recognizable.

On its own, the hot sauce has a good balance of heat, fruitiness and acidity. Bonus, it is made using lactic fermentation, so it's rich in probiotics for a healthy gut microbiome. I can't wait to try it in my Puerto Rican recipe for Mofongo and Eggs.

For now, here's spicy bacon mayo. We enjoyed it with sweet potato fries, but it would also be impeccable with fresh veggies, such as carrots or blanched broccolini.

yields 1/2 cup
1 egg yolk
1/2 teaspoon lemon juice or vinegar 
pinch sea salt
1/3 to 1/2 cup bacon grease, melted but not hot
1 1/2 tablespoons Sunny Bang Private Label, or other artisanal hot sauce

1. Whisk the egg yolk, lemon juice and salt in a small bowl until thoroughly integrated and thick.
2. Add the bacon drippings a few drops at a time, whisking vigorously. It helps to place the bowl on a towel or use a stand mixer.

3. After all of the bacon fat has been integrated, stir in the hot sauce 1/2-tablespoon at a time until it reaches your desired level of heat.

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