Name: Bacon Mayonnaise
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

Jump to Recipe Print Recipe

Bacon Mayonnaise

Print Recipe

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.

————————————————————————————————–

Course Pork / Sauce