Well, my Baconnaise arrived in the mail - with special bonus gift, Baconnaise Lite! I wasn’t expecting that. Neato.
Today I brought together a hard Italian roll, turkey, ham, tomato, arugala greens, and, of course, Baconnaise (Original).
I opened the jar. My initial thoughts
Sight: Pinkish, with flecks (of bacon salt I presume).
Smell: Smoky, somewhat reminiscent of the “Smoked Salmon” flavor of Philly cream cheese
Texture: Good firm mayo texture, like Hellman’s.
I applied some liberally to my sandwich, and bit in. MMMM. Not overwhelmingly bacony, and not too salty. I actually added a little more (the bread was a hair dry). It didn’t overwhelm the other flavors, but melded well, especially with the tomato. If it were tomato season I could totally enjoy a fresh tomato and baconnaise sandwich.
I have not yet tried the Baconnaise lite. More reports to follow.
Do let us know about the Lite version. One of my favorite things to do with Bacon Salt is add it to sour cream as a yummy dip… I’m hoping Baconnaise serves a similar purpose.
My two pack arrived today also, and like you I went to make a sandwich. Turkey in my case. Turkey from the deli some white bread, lettuce, provolone cheese and Baconnaise.
I agree with your impression of the product out of the jar. Even applied in a heavier than standard dose, the smoke or the bacon flavor does not overwhelm, but it does compliment the taste of the sandwich.
Very nice with no aftertaste.
I am thinking that this would be wonderful in deviled eggs.
I do believe these gentlemen have another winner on their hands.
I just recently started hating mayonaise. It’s applied WAY too liberally at restaurants and delis and it finally grossed me out. I’m also underwhelmed by the bacon salt I got a couple weeks ago, and having trouble finding things to use it on. I might like baconaise if it came in packets - I might use 2 packets a year - but a whole jar would go bad long before I could use it.
Yeah, I tried that. It tasted really gross at first and then got kind of good. I’m going to try again before I make a final judgement. Good idea for breakfast tomorrow!
I actually like mayo, but I don’t like it when it’s applied with a spatula. Which is, literally, what most commercial kitchens use. I don’t want an inch of mayonnaise. I don’t want an inch of anything on my sandwich other than the bread that holds it all together. A thick gooey layer of mayo makes me want to throw the whole thing away; I’ve actually scraped it off with a spoon when I get fast-food or take-out sandwiches.
This makes me a person who enjoys mayonnaise and yet specifies, “NO MAYO!” when I get drive-thru or take-out food. I could make five sandwiches with the amount of mayo they apply to a single, small, solitary sandwich.
The only thing that should be applied that liberally is cheese. And even then, you can screw it up…there’s a local “legendary” pizza joint that has so much (IMHO cheap greasy) cheese on their pie that to me it’s just revolting. Like a big grease pie topped with pepperoni.
And I am a person who boasts that they are made of cheese.
The lesson learned here is that there IS too much of a good thing.
However…I have not tried this Baconnaise of which you speak. Where might Audrey find/partake of such a thing? I know the Bacon Salt is a SDMB legend…and I don’t know where to find that either…
All of your questions can and will be answered at http://www.baconsalt.com/ . You can buy online or they do have their products in many grocery store chains.