Bacon Mayonnaise Recipe

1. 1

   Heat the oven to 425 degrees F and arrange two racks to divide the oven into thirds.

2. 2

   Arrange the bacon pieces in a single layer on 2 rimmed baking sheets.

3. 3

   Bake for 10 minutes.

4. 4

   Rotate the pans between the racks and continue baking until the bacon is crisped and brown, about 5 to 10 minutes more.

5. 5

   Transfer the bacon pieces to a large paper-towel-lined plate, placing additional paper towels between each layer of bacon.

6. 6

   Carefully pour the bacon fat from the baking sheets into a heatproof measuring cupyou need 2/3 cup.

7. 7

   (If you dont have enough bacon fat, add vegetable oil as needed.)

8. 8

   Discard any excess bacon fat.

9. 9

   Let the measured bacon fat cool for 15 minutes.

10. 10

    Place the egg yolks, vinegar, and mustard in a medium bowl and whisk until combined.

11. 11

    While whisking constantly, very slowly add the bacon fat or bacon fatoil mixture in a thin stream until its completely incorporated and the mixture is thickened and creamy.

12. 12

    Add the salt and pepper and whisk to combine; use immediately or refrigerate for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.