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Bacon Mayonnaise

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Ingredients

  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • ¼ cup Clarified Bacon Fat melted, but not hot (page 20)
  • ¼ cup vegetable oil or light olive oil
  • ¾ teaspoon salt
  • Freshly ground white pepper

Instructions

  • Combine the egg yolks, mustard and lemon juice in the bowl of a food processor, blender, or stand mixer.
  • Combine the bacon fat and oil in a liquid measuring cup.
  • With the machine running, gradually add the mixture, a few drops at a time, to the egg mixture.
  • Gradually increase to a thin stream to form a fully emulsified mayonnaise.
  • Season to taste with salt and pepper.
  • Refrigerate until ready to use.
  • Because of the bacon fat, the mayonnaise may harden more than usual when it is chilled.
  • It can still be spread, or you can leave it at room temperature for 30 minutes to soften.
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Course; Pork / Sauce