Friday, May 25, 2012

Coconutty Baconnaise (or Dip)

I love mayonnaise, I love coconut oil, and I love bacon/bacon grease. So why not combine them??

what you need:
  • 2 egg yolks
  • 2 tablespoons lemon juice or vinegar
  • 1 tablespoon homemade Kombucha (optional)
  • 1/2 cup coconut oil, melted but not too hot
  • 1/2 cup bacon grease, melted but not too hot
  • 1/4 cup olive oil
  • 3/4 teaspoon Celtic sea salt
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon paprika
what you do:
Melt coconut oil and bacon grease in a small pot and set aside. Let the oil/grease cool off as much as possible without going solid.

Place egg yolks in a mason jar or whatever you prefer. Add spices, Kombucha, and lemon juice then gently pour coconut oil, bacon grease, and olive oil into jar.

Wait a few seconds to let the egg yolks settle at the bottom of the jar. Use an immersion blender gently pulsing on and off at first.

Once the ingredients start emulsifying you can run the immersion blender continuously until all the ingredients are well blended. For more detailed instructions on using an immersion blender to make mayo click here.

If you used Kombucha (or any other fermented liquid), let the mayo sit at room temperature for 3 to 4 hours to let it ferment slightly, then move to the refrigerator. Otherwise move to the refrigerator immediately. This mayo will have a consistency somewhere between regular mayo and salad dressing when it is at room temperature, and a more solid consistency in the fridge since both coconut oil and bacon grease are solid below room temp.

Guten Appetit!

This post is shared on Monday Mania, Fat Tuesday, Allergy Free Wednesday, and Freaky Friday.

1 comment:

Real Food Freaks said...

This sounds yummy. I would have pinned it to pinterest but there was no picture for it. I love that you use kombucha to make it a probiotic! Yum!