Baconnaise Sauce Recipes

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ASPARAGUS FRIES & BACONNAISE



Asparagus fries & baconnaise image

Try these crunchy asparagus tips, coated in breadcrumbs and roasted to perfection. Serve with our smoky, creamy bacon mayonnaise for a spring starter

Provided by Barney Desmazery

Categories     Side dish, Starter

Time 55m

Number Of Ingredients 11

2 bunches of asparagus , you want about 20 spears in total
plain flour
3 eggs
50g parmesan , finely grated
50g panko breadcrumbs
4 tbsp olive oil
250g smoked streaky bacon
2 tbsp sunflower oil , plus extra to top up
1 egg , plus 1 egg yolk (from above)
1 tbsp mustard
1 tbsp cider vinegar

Steps:

  • Separate one of the three eggs for the asparagus. Put the white in a bowl with the remaining two eggs, beat with a fork and set aside until needed. Now, make the baconnaise. Chop the bacon as finely as possible. Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp. Sit a metal sieve over a jug and tip the bacon into the sieve - you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
  • Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture - first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.) Once you have a thick mayonnaise, add the vinegar and chopped bacon, and season to taste. Can be made up to three days ahead and kept in the fridge.
  • For the asparagus, snap off or trim the woody ends (save for making stock or soup). Get out three shallow dishes and tip the flour into one, the reserved beaten eggs into another, and the parmesan and breadcrumbs into the third. Dip the asparagus in the flour, then the egg, then the cheesy breadcrumbs, and put on a plate. Can be prepared the day before, covered and kept in the fridge.
  • Heat oven to 220C/200C fan/ gas 7. Drizzle the oil over a baking tray (a sturdy Swiss roll tin is ideal) and heat in the oven. Once the oil is hot, carefully lay the asparagus spears in it, then turn them. Make sure they are in one layer, then roast for 20 mins, turning halfway through, until the crumbs have browned to a crisp coating. Leave until just cool enough to pick up, then serve with the baconnaise for dipping.

Nutrition Facts : Calories 801 calories, Fat 70 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3 milligram of sodium

BACONNAISE (COPYCAT)



Baconnaise (Copycat) image

Bacon flavored mayonnaise, yummy! This is our copycat version of Baconnaise (which has no bacon in it). It uses bacon fat vs. soybean oil. Put it on sandwiches, burgers, BLT's and salad. Use it as a dipping sauce for chicken nuggets.

Provided by 2Bleu

Categories     < 15 Mins

Time 1m

Yield 1 cup, 16 serving(s)

Number Of Ingredients 8

1 cup mayonnaise
1 tablespoon bacon grease, chilled
1 tablespoon instant minced garlic
1 tablespoon dried onion flakes
1/2 tablespoon sugar
1/2 teaspoon hickory smoke seasoning (powder)
1/4 teaspoon paprika (or use cayenne pepper for a kick)
1 dash salt

Steps:

  • Mix all ingredients together in a mini food processor until smooth.
  • Refrigerate for 2 hrs before using to allow flavors to blend. Keeps up to a week.

Nutrition Facts : Calories 68, Fat 5.7, SaturatedFat 1, Cholesterol 4.6, Sodium 115.5, Carbohydrate 4.4, Fiber 0.1, Sugar 1.5, Protein 0.2

BRUNCH ROSTI



Brunch rosti image

This easy recipe makes a perfect plant-based brunch for two. Top golden rosti with slices of tomato, mushrooms and vegan Baconnaise sauce

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Breakfast, Brunch

Time 35m

Number Of Ingredients 9

300g Maris Piper potatoes, grated
4 tbsp olive oil
1 sprig thyme, leaves picked
1 garlic clove, crushed
2 portobello mushrooms, stalks removed
1 beef tomato, halved
100g baby spinach
a grating of nutmeg
2 tbsp Hellmann's Vegan Baconnaise

Steps:

  • Wrap the grated potato in a clean tea towel and squeeze over the sink to remove as much liquid as you can. Tip into a bowl and mix with 1 tbsp olive oil, the thyme leaves and some salt and pepper. Shape into two patties. Heat 2 tbsp of the oil in a non-stick frying pan over a low-medium heat and fry the patties for 8-10 mins on each side until golden, crisp and cooked through.
  • Meanwhile, heat the grill. Whisk the remaining oil with the garlic and some seasoning and brush over the mushrooms and tomato halves. Grill for 8 mins until lightly golden and tender.
  • Remove the cooked rosti from the pan and keep warm. Add the spinach to the pan with a grating of nutmeg. Cook for 2-3 mins until wilted, then season.
  • Put the rosti onto two plates. Top each with a little of the spinach, then the Hellmann's Vegan Baconnaise, mushroom and tomato, finishing with the remaining spinach.

Nutrition Facts : Calories 477 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

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