OK, so I can’t even say it, and it took me two tries to spell it. I guess the bonus to making up words is making up the spelling, too.
Take that, convention, you manky ho.
At any rate, a buddy and I decided to try our hands at making our own bacon mayonnaise recipes yesterday because that’s how we roll.
TJ is a straight forward guy and I like that. He sees the end goal and he says, “Hey! There’s the end goal!” As a result, his bacon mayonnaise is pretty fabulous and simple.
Me, I went the complicated route, since nothing I ever do is simple. I see the light at the end of the tunnel, pause, wonder about the wattage, whether or not those are energy efficient bulbs, check the floor for any trip hazards, and then proceed with caution… while wielding a rape horn.
I loved the idea behind Elana’s Pantry almond mayonnaise, so I went for my favorite nut: the macadamia.
Obviously, this is not a vegan recipe, since bacon plays for the meat team.
1/2 cup white vinegar
1 Tbsp sugar (you’re going to find a substitute)
1/2 cup extra virgin olive oil
4 Tbsp macadamia nuts
3 strips bacon
dash of Worcestershire sauce
In a blender, mix white vinegar with sugar substitute for a minute or so. Drizzle olive oil in a slow stream while still blending. Don’t worry if the mixture doesn’t bulk up–the bacon and macadamia nuts will do this.
Add macadamia nuts and bacon and mix until blended. Add Worcestershire sauce for extra kick.
Can also add chipotle for a zippier spread.
Notes: I just threw a bunch of stuff into the mix, so play with the recipe and come up with your own favorite flavors and textures.
Kathy Hall says
Do you cook the bacon or use it raw?
I cook the bacon. :^)
No eggs! Nice, huh? This is a recipe where nuts act as the more binding ingredient.