I have a special affection for my coffee can filled with bacon drippings. I love it for the endless possibilities it represents for creating something tasty. I cook with them, infuse bourbon with them. I’ve considered using them for lip balm, but I haven’t gone that far. Not yet.
Tonight I used them to make mayonnaise. I’m blaming Ari Weinzweig for this. He reveals the recipe in his book, Zingerman’s Guide to Better Bacon. It takes but a few minutes and no fancy, esoteric ingredients. The results are fit for schmearing on just about anything–an omelette, a baked potato, a piece of fish. It’s also good eaten right off the spoon–or your finger. If you happen to have food to put it on, that’s great, but if you don’t, it shouldn’t stop you from enjoying a taste.
As Himself shot this picture we agreed that the bacon mayo looked like hummus, which led me to conclude that a Southern version of hummus is in order, one that calls for blackeyed peas instead of garbanzo beans and bacon fat instead of olive oil.
I probably should leave this idea alone, but I do love playing with my food. I think I’ll sleep on it. And if I do decide to make Southern hummus, you’ll be the first to know.
