Baconnaise
Like mayonnaise, but with bacon!
- 1 large egg yolk
- 1 1/2 tsp. fresh lemon juice
- 1 tsp. dijon mustard
- 1/2 cup bacon fat, melted and cooled
- 1/4 tsp. salt
In a small mixing bowl, combine egg yolk, lemon juice and dijon mustard.
Slowly drizzle bacon fat into the egg yolk mixture, whisking continuously. This takes coordination! Pour with one hand, whisk with the other.
Taste! Depending on the salt content of your bacon (or lack thereof) you may or may not need to add salt to your baconnaise. Add it now if you need to.
Sometimes when I make this, it whisks up nice and thick. Other times it does not thicken well and I need to refrigerate it for a few minutes. If your bacon mayo is a little too thin, don't worry. Just pop it in the fridge and it will thicken up.
Store in a sealed container in the refrigerator. Keeps for about a week.
Keyword Dairy Free, Gluten Free, Paleo