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The name says it all — mayonnaise made with bacon fat rather than soybean oil.

  • 1 egg yolk
  • 3/4 teaspoon Dijon mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Sea salt and freshly ground pepper
  • 1/2 cup liquid bacon fat
Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.
Have the bacon fat liquid, but not hot. With the machine running, very slowly and gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes.  Continue to add the fat slowly, pausing to let it combine every so often. Be patient! If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin it. Taste and adjust the seasoning.
Originally found in  “Fat” by Jennifer McLagan