Homemade Bacon Mayonnaise

1. 1

   In a pan cook your bacon until crispy, set bacon aside and reserve the fat.

2. 2

   In a blender add your lemon juice, egg yolks, vinegar, dijon mustard and start blending on medium speed.

3. 3

   Slowly start to drizzle in your reserved bacon fat and then your canola oil until the mixture starts to thicken (emulsify)

4. 4

   Lastly crumble in your desired amount of the crispy bacon into your emulsion until they turn to small flecks.

5. 5

   Refrigerate for an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.