SANDWICHES, SALADS, DIPS, SAUCES, CHICKEN, FISH AND FRIES

You decide to make a sandwich. You reach for the bread, the meat, the lettuce, tomato, maybe the mustard. Still too dry. So you add some mayo - but it’s still a boring sandwich. How about a salad? Done that.  Some fries on the side? Yawn.

Baconnaise™ is a smooth, bacony addition to sandwiches, salads, dips, sauces, chicken, fish and fries. And it also is a great addition to any recipes that call for regular mayonnaise. Some of our favorite uses for Baconnaise™ are below, and if you come up with some your own great recipes, we’d love to hear about them.

 

Baconnaise Deviled Eggs

12 hard-boiled eggs, peeled
1/3 cup Baconnaise (Regular or Lite)
2 tsp Yellow Mustard
Green onions or chives (optional)
Bacon Salt to taste

Cut eggs in half lengthwise and remove yolks. In a medium bowl, mash yolks with fork. Add Baconnaise, mustard and Bacon Salt, then refill egg whites with the yolks. Garnish with green onions and any flavor of Bacon Salt. Serve cold or at room temperature (these can be refrigerated up to 2 days).

 

Baconnaise Potato Salad

2 lbs small potatoes (preferably reds)
2 tablespoons dijon mustard
1 cup Baconnaise™
3 stalks finely minced celery
2 tablespoons chopped parsley
Salt and pepper to taste

Cut the potatoes into half-inch pieces, keeping the skin on. Place potatoes in a pot of boiling, salted water and cook for approximately 15 minutes until they are tender, but still a little firm. Drain and place in cold water immediately. Pre-mix the Baconnaise™ and Dijon mustard, then add to potatoes along with minced celery, Dijon mustard and parsley until evenly coated. Add salt and pepper if necessary to taste. Sprinkle more parsley on the top for garnish.

 

The “No-B-L-T”

• Lettuce
• Tomato
• Baconnaise™
• White bread, preferably toasted
   

Baconnaise™ Aoili

Great for dipping artichokes, brussel sprouts and other veggies or even fried calamari.

• 1 cup Baconnaise™
• 4 cloves fresh minced and crushed garlic
• Squeeze of fresh lemon juice
• Fresh ground black pepper

Add garlic to Baconnaise and mix well. Squeeze with fresh lemon juice and add fresh ground black pepper to taste.

Macaroni Salad with Baconnaise™

• 4 cups elbow macaroni
• 1 cup Baconnaise™
• 3 tablespoons white vinegar
• 1.5 tsp salt
• ½ tsp fresh ground black pepper
• 1 red onion, chopped
• 2 stalks celery, chopped
• 1 green pepper, seeded and chopped
• 3 hard boiled eggs (optional)

Boil lightly salted water in a pot. Add macaroni and cook for approximately 7-10 minutes or until tender. Rinse immediately in cold water. In a large bowl, mix the Baconnaise™, salt, black pepper, vinegar and sugar with the macaroni, onion, celery and green pepper.  If using hard boiled eggs, chop roughly and mix in.  Refrigerate overnight and serve.

Ultimate Egg Salad Sandwich

• 12 hard cooked eggs, peeled and chopped
• ½ cup Baconnaise™
• ½ cup sour cream (can be low-fat)
• 3 tablespoons Dijon mustard
• 2 tablespoons chopped red onion
• 1 tsp horseradish (optional)
• Salt and pepper to taste

In a medium to large bowl, stir together the eggs, Baconnaise™, sour cream, Dijon, red onion and horseradish. Season with salt and pepper to taste. Serve immediately on white bread or refrigerate.

Baconnaise™ Fry Sauce

The condiment of choice for fries is ketchup in the U.S. and mayonnaise in Europe. A mayonnaise-ketchup combination called “fry sauce” provides a bridge between these two worlds, and in the Western U.S. in states like Utah, California, Washington and Idaho, it’s quickly growing in popularity. Our take on this new phenomenon adds the element of bacon to the mix.

• 2/3 cup Baconnaise
• 1/3 cup ketchup

Mix together and serve with your favorite fries or chips! Another option is to add sweet relish to taste.

Ultimate Ranch Dressing and Dipping Sauce

• 1 cup Baconnaise™
• ½ cup buttermilk or sour cream
• ½ tsp each of:
• Dried chives
• Dried parsley
• ¼ tsp each of:
• Garlic powder
• Onion powder
• 1/8 tsp fresh ground black pepper and salt
• 1/8 tsp sugar
• Very small squeeze of lemon juice

Mix together all ingredients, and serve with fresh veggies, over salad or as a dipping sauce.

Foil-Grilled Baconnaise™ Salmon or Halibut fillet

The foil-mayo technique was taught to us by some local fly fishers. We were skeptical at first, but once we tried it realized that it was the moistest fish we had ever eaten. This work well with virtually any variety of fish.

• Fish fillet such as salmon, halibut or tilapia
• Baconnaise™
• Sea salt and fresh ground black pepper to taste
• Aluminum foil

Prepare a hot grill and place the fish fillet skin side down in an aluminum foil packet. Rub sea salt and pepper to taste into the top side of the fish, and then cover with Baconnaise™ (be generous). Close the foil packet and grill on skin side only until internal temperature of fish reaches 140 degrees Fahrenheit. 

Creamy Bacon-Mashed Potatoes

• 2 lbs red or new potatoes, peel if desired
• 1 cup Baconnaise ™
• ½ cup grated parmesan cheese
• ½ cup finely chopped red onion (optional)
• Bacon Salt (or regular salt if not available)

Quarter potatoes and add to boiling water. Reduce heat to medium and simmer until potatoes are tender. Drain and add remaining ingredients, add Bacon Salt and fresh ground black pepper to taste.

 

Fried Tomatoes with Baconnaise™

• ½ cup Baconnaise™
• 1 clove garlic, finely chopped
• 1 cup breadcrumbs
• 2 tsp Bacon Salt
• 2-3 tbsp good quality olive oil
• 2 large tomatoes (make sure they’re firm)
• Parmesan cheese

In a mixing bowl, blend Baconnaise™ and chopped garlic. On a plate, combine bread crumbs with ½ the Bacon Salt. Slice the tomatoes into ½ inch slices, then brush with Baconnaise™ and dredge in breadcrumbs. In a non-stick pan, heat the olive oil on medium high, and cook tomatoes. Turn once and cook for approximately 3-5 minutes per side until golden. Sprinkle with Bacon Salt and serve with grated parmesan cheese and Bacon Salt.

 

Bacon Caesar Dressing

• 1 cup Baconnaise™
• 3 cloves garlic
• 1 tablespoon red wine vinegar
• 1 tsp Dijon mustard
• 2 tablespoons sour cream
• 1/8 cup parmesan cheese
• 1 anchovy fillet or 1 tsp anchovy paste (optional)

Mix all ingredients in blender and refrigerate. Serve with romaine, croutons and more grated parmesan cheese.

 

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