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Baconnaise

s
scrumptiouschef Oct 27, 2008 10:47 PM

http://gadgets.boingboing.net/2008/10...

Who's tried it?

  1. b
    bellyspeaks Oct 27, 2008 11:26 PM

    Haven't tried it, but I understand it's brought to us by the geniuses behind Bacon Salt (kosher and vegetarian).

    http://www.youtube.com/watch?v=DupO5V...

    1. danhole Oct 29, 2008 07:34 AM

      I don't think you can try it, unless you live around Seattle (I think) unless you order it on line. Darn you for even posting this! I ended up in a world of bacon for far too long! I was trying to figure out if it was just mayo with bacon salt, but they aren't listing ingredients at this point. But I saw on the Bacon Salt blog that one of the guys hates mayo, so it isn't just mayo. Wonder what it is? Did find out that the bacon salt is now widely available in all Krogers and HEB's.

      1. m
        moh Oct 29, 2008 04:52 PM

        I'm going to start by saying that I've never tried Bacon Salt or Baconnaise, so you can disregard my comments if you want.

        But if I want bacon flavour, I'm going to fry up a bunch of big slabs of bacon and add them to whatever I am eating. Bacon flavour comes from bacon. I'd rather have bacon than a bacon-tasting product.

        I'm not saying that I wasn't intrigued by this idea, because as a bacon fanatic, I certainly was! But then thinking about it, I realized I really like bacon in and of itself.

        1. k
          ktb615 Oct 29, 2008 07:38 PM

          I wonder if you could make this by tempering egg yolks with bacon grease and then creating your emulsion from that or if it would sieze up as the grease solidified. I might have to try that.

          2 Replies
          1. re: ktb615
            b
            bellyspeaks Oct 30, 2008 04:57 AM

            It would break. You can maintain it at a higher temp if you wanna get crazy. I once had a duck fat Bernaise coming off my station...what a hassle. If your thinking of a commercial application, a good immersion blender will will smooth out cooked bacon with ease. At home you'd need a really good blender to smooth it, like a vitamix.

            1. re: bellyspeaks
              j
              jcattles Oct 30, 2008 06:55 AM

              Mark Bittman had a contest to make a mayo using bacon grease. Here's a link to one person who used pancetta fat. I think I might have to try it.

          2. jfood Oct 31, 2008 05:04 AM

            Jfood has to laugh. The Emperor's New Clothes is alive and well in a jar.

            Why call it Baconnaise, it has absolutely no bacon in it. Just look at the label. It is basically mayo, milk and some smokey flavors. But on a positive note, jfood thought he would see houndreds of mgs of sodium, but nope.

            Want to make your own? throw a little smoke juice in some hellman's.

            1. p
              phinious Nov 1, 2008 06:49 PM

              I was at Seattle's product release party (great fun!)

              I liken it to a fine cigar. It seems like a great idea at the time, and while you are sucking it in, it is heaven on earth. Nothing could taste better. You even ask your buddies, “this is awesome, why don't we smoke cigars more often?”

              Then the morning rude awakening happens. You rise out of bed with that foul, lingering taste… and you ask yourself “why?” It took me hours to shake that hideous faux bacon flavor out of my mouth.

              Like most pleasures, moderation is key. But then, I can't wait to try it again.

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