Bacon Mayonnaise
Yield: About 1/2 cup
Ingredients:
1 egg yolk, preferably organic from pastured chickens
3/4 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice or white wine vinegar
Sea salt and freshly ground pepper
1/2 cup liquid bacon fat in a glass measuring cup
Directions:
Combine the egg yolk, mustard and lemon juice in the small bowl of a food processor and process to mix.
Have the bacon fat liquid, but not hot.
With the machine running, gradually add the bacon fat in a thin stream until the mixture starts to stiffen and emulsify, about 2 minutes.
If the mayonnaise gets too thick, just blend in 1 teaspoon of boiling water to thin it.
Taste and adjust the seasoning.