Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise. The mayonnaise can also be made in a bowl with a whisk. This mayonnaise can be made with vegetable oil in place of the rendered animal fat - though flavor will suffer.
3/4 cup rendered bacon fat, melted
3/4 cup canola oil
2 large egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise (optional)
1 tablespoon water, plus more to correct consistency
Lemon juice to taste
Salt and pepper to taste
4 strips crisp bacon, crumbled
2 scallions, white and green parts, finely sliced (optional)
Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.
Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cumbled bacon bits and sliced scallions, if using. Store in refrigerator in air-tight container for up to two weeks.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|