The Official Bacon Salt Blog

The Baconnaise Challenge

Part of the J&D's team went mobile this week to test out a theory of ours - that if we gave you one turkey sandwich with Baconnaise and one with regular mayo, that people would strongly prefer the Baconnaise version. So we showed up at the University Village QFC in Seattle in full regalia (giant 7 foot tall strips of bacon costumes), and went to work.

Going in we assumed that due to the popularity of regular mayo and how long it's been around, we might be 50-50 or 60-40 if we were lucky. The actual results over a 4 hour period were:

171 people took the Baconnaise Challenge

• 14 preferred the regular mayo turkey sandwich (8%)
• 10 called it a draw (6%)
• 147 said they preferred the Baconnaise turkey sandwich (86%)

More pics can be found here. We encourage you to try this experiment in your own home, adjusting for wind resistance and altitude and possibly wearing safety goggles if you choose. We promise that your turkey sandwich will never be the same!

Baconnaise Crab Dip

We had this again this weekend - it's definitely becoming a frequently requested entertaining standard - and thought it was worth reposting the recipe with a couple of small improvements. The end result was described by one guest as "the perfect dip."

Baconnaise Crab Dip

• 11 ounces cream cheese, softened
• 1 small onion, finely chopped
• 1 cup Baconnaise
• 3 (6 ounce) cans crabmeat, drained and flaked
• 1/8 teaspoon garlic powder
• 1/4 cup chopped Chives (optional)
• Any flavor Bacon Salt to taste (we like Jalapeno Bacon Salt in this a lot)

Preheat oven to 375 degrees F. Mix the cream cheese, onion, Baconnaise, crab, garlic powder and Bacon Salt in a a mixing bowl. Spread it into a baking dish and bake for 20 minutes. Serve hot with French bread or water crackers.