If you've never tried to make your own mayonnaise, you're missing out. It's quite simple and absolutely delicious, well worth the extra effort if you've got a couple minutes to give that lunch sammich a touch of special. I usually use a decent extra virgin olive oil, nothing too fruity that would overpower the condiment. Here, we swap out the oil for a flavored fat- bacon fat.
This could only be used for a BLT sandwich, quite possibly the best meal on earth. So after you fry up some bacon, hopefully you got about a half cup of liquid (but not hot) fat leftover to make this mayo. If you don't quite have 1/2C, you can use a bit of neutral tasting oil to get there, which will obviously tone down the bacon flave a bit.
about 1/2 C
1 ts lemon juice
1/2 ts kosher salt
1/8 ts black pepper
1 large egg yolk
1/2 C liquid (but not hot) bacon fat
To the bowl of your food processor, add the lemon juice, S&P, and the egg yolk. With the motor running, (tilting the whole thing if needed for the blade to touch) add the fat dropwise for minute, until you begin to see the emulsification into the egg. This needs to literally be done by the drop for the first few TB's, a critical step towards building the mayo. Once you get it going, then you can start adding a bit more, almost a tiny stream. Once you get halfway through the bacon fat, the rest can be added in a steady but slow stream. This process might take 3-5 minutes, depending on your set up. If you want to go old school and use some elbow grease and a whisk, there's a link below for that method, along with gorgeous pictures from Donna and the always eloquent writing from Michael Ruhlman.
post on homemade mayo.