The Annals of Bacon Research

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Issue 7: Bacon-daise Hollandaise has always seemed a little light waisted to me. Sure, it starts fine with a nice fatty egg yolk, but to follow that up with butter? come on, we can do better than that. Bacon fat seems a much logical choice - it's more directly animal based, it's pre-salted, you have to kill the animal to make it, plus it's carb-free. While I was getting all my other ingredients ready, I started by taking some of my copious stock of bacon fat and melting it in a sauce pan. Melted bacon fat Ingredients assembled, I put an egg yolk into a stainless steel mixing bowl, added some water, lemon juice and salt and set the whole mess over a pot of hot water. Next step: whisking. And more whisking. First you whisk to mix everything together. Then you keep whisking to help evenly cook the egg yolk. After that you can get rid of the hot water. Finally, you get to add some liquid bacon fat, and whisk some more! Bacon-daise in progress Eventually, the whisking was over, and I had a nice amount of bacon-daise. Now I had to figure out what to put it on. Lacking the ingredients for Eggs Benedict, I decided to go with a more Southern themed dish, so I put the bacon-daise over some nice cheesy grits and garnished it with bacon. Bacon-daise on cheese grits with bacon Detail of saucy bacon fat

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