Monday, February 28, 2011

Bacon mayonnaise with preserved lemon, rosemary and black pepper

Bacon Mayonnaise with Preserved Lemon, Rosemary and Black Pepper
  • 1/2 c bacon grease, warmed to just liquid
  • 1/4 c olive oil
  • 1 whole egg + 1 egg yolk
  • 3 slices preserved lemon
  • 2 tbsp fresh or dried rosemary
  • 1 tsp crack black peppercorns
  • pinch of salt to taste

Blend in a blender on high, eggs, lemon and spices.  When fully blended, still on high, drizzle in liquid oils slowly.  Stop the blender when the mayonnaise has fully emulsified and turned creamy.  
Serve immediately or refrigerate for up to 4 days.

4 comments:

Rebecca said...

Holy crap Darcey, that sounds phenomenal. I can't wait to try it!!

Darcey Blue said...

I hope you enjoy it when you get a chance! Its also really good with lemon and mint , or lemon and dill- depending on what you want to serve it on.

I'm just looking around for things to put it on now! Its great on eggs, meat, and I'll probably make salmon salad with it tomorrow.

Mayo makes me want crusty bread sandwhiches...:S

Plantain said...

Oh Darcey! Makes me eggs a little. I can't imagine how awesome this tastes.

Shamana Flora said...

tonights mayo was sage, fennel, and lavender. YUMMO!!!

Egg salad never tasted so good. The only sad part is that MONTHS of saving bacon grease can disappear in a few short hours the way I consume this stuff. LOL!

"The mother of us all, the oldest of us all, Hard, splendid as rock, Let the beauty you love, be what you do. There are a thousand ways to kneel and kiss the earth"~ Rumi ~