Bacon-aisse!

HE DID IT!
Oh yes he did. 
Your eyes are not deceiving you.  
 My mountain man searched and researched
and tweaked and measured
(well, maybe not so much measuring)
but he made homemade mayo out of bacon grease
instead of another oil, such as olive or veggie.

Make it if you dare – keep it in your man cave –
spread it on toast, biscuits, a spoon,
whatever men like with bacon…or mayonnaise. 

WHAT YOU NEED:

1 egg yolk per half cup of bacon grease

¾ teaspoon or so Dijon mustard

Salt/Pepper to taste

1 teaspoon lemon juice

(He tripled these ingredients
which made about a pint jar
of bacon-naise goodness)

WHAT TO DO:

In the small bowl of a food processor, 

process egg yolk, mustard, lemon juice 

and season with a pinch of salt and pepper.   

Have the bacon fat warm enough to be liquid, but not hot.   

With the machine running, gradually and slowly, 

drizzle in the fat into the processor.   

Emulsify for about 2 minutes.  

 Once it starts to emulsify

you can begin pouring the bacon fat more quickly.  

 If the ‘mayonnaise’ is too thick, 

just blend in 1 teaspoon of boiling water to thin it.  

 Taste and adjust seasoning if needed.   

Refrigerate in a good sealed container or Mason jar. 

By the way, if you want to make mayonnaise,

minus the bacon grease part -
just swap out the grease for a good oil
such as canola or olive oil.

ENJOY!