Let me be very clear. Under no circumstances do i suggest that you share this meal with anyone other than someone you love very dearly and whom you don’t mind eating all of the food – because trust me when I say, I’m glad this only makes so much because i would still be eating and i would be the size of a house.
Totally addictive. Delicious. And not at all good for you. You have been warned.
INGREDIENTS – Baconnaise
- 3/4 cup rendered bacon fat, melted
- 3/4 cup canola oil
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon water, plus more to correct consistency
- lemon juice to taste
- salt and pepper to taste
- 4 strips crisp side bacon rashers , crumbled
- 2 spring onions, white and green parts, finely sliced (optional)
METHOD – Baconnaise
Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.
Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cumbled bacon bits and sliced spring onions, if using. Store in refrigerator in air-tight container for up to two weeks – although i seriously doubt it will last passed 24 hours.
INGREDIENTS – Sweet Potato Wedges
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
- 2 large sweet potatoes, peeled (or unpeeled, if you like skin) and cut into wedges
- 2 1/2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 tablespoon Italian seasoning
- 1/2 teaspoon black pepper
METHOD – Sweet Potato Wedges
- Preheat oven to 450 degrees (F). Line a large baking sheet with tinfoil (shiny side up); place baking rack onto prepared baking sheet; set aside.
- Peel the sweet potatoes (if preferred) and cut off the pointy ends. Slice the sweet potatoes in half (lengthwise), then cut each piece into wedges.
- Place the sweet potato wedges in a large bowl, then add in the olive oil, salt, sugar, seasoning, and black pepper. Mix well, making sure each wedge is coated with oil and spices.
- Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Bake for 30 minutes, then turn on the broiler and bake for another 3-5 minutes, or until they’re well browned and crispy. Keep an eye here – it’s easy to burn when the broiler is on!
- Cool wedges on pan for 5 minutes, then serve at once with your baconnaise dip!