Cook The Book: Bacon Fat Mayonnaise

1. 1

   Put the egg yolks, mustard, and 1 1/2 teaspoons of the into a blender or mixing bowl. Beat on high for 2 minutes, until well blended.

2. 2

   Add the bacon fat (no need to add gradually if everything is properly chilled), continuing to beat until the mixture is thick. Depending on how thick and rich you like your mayonnaise you may or may not need the entire amount of fat.

3. 3

   Slowly blend in the remaining lemon juice, sea salt and pepper, whipping it pretty much continuously throughout. Adjust the seasoning to taste.

4. 4

   The mayonnaise keeps for a couple of weeks in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.