Bacon Fat Mayonnaise
- makes 2 cups -
Ingredients
5 egg yolks
1 tablespoon Dijon mustard
7 teaspoons freshly squeezed lemon juice
1 1/4 cups rendered bacon fat
1/2 teaspoon fine sea salt
Freshly ground Tellicherry black pepper to taste
Procedure
1. Chill the ingredients and utensils (including your mixing bowl) down to about 40?F. Don't skip this step or the mayonnaise may break.
2. 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.
3. 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.
4. Slowly blend in the remaining lemon juice, sea salt and pepper, whipping it pretty much continuously throughout. Adjust the seasoning to taste.
5. The mayonnaise keeps for a couple of weeks in the refrigerator.
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