Makes: 2 cups
5 egg yolks
1 tablespoon Dijon mustard
7 teaspoons freshly squeezed lemon juice
1¼ cups rendered bacon fat
½ teaspoon fine sea salt
Freshly ground black pepper to taste
Prep: 15 mins
Chill all the ingredients and utensils (including your mixing bowl) down to about 40°F. Don’t skip this step or the mayonnaise may break.
Put the egg yolks, mustard, and 1½ teaspoons of the lemon juice into a blender or mixing bowl. Beat on high for 2 minutes, until well blended.
Add in the bacon fat (no need to add gradually if everything’s properly chilled), continuing to beat until the mixture is thick. Depending on how thick and rich you like your mayonnaise you may or may not need the entire amount of fat.
Slowly blend in the remaining lemon juice, sea salt and pepper, whipping it pretty much continuously throughout. Adjust seasoning to taste.
The mayonnaise keeps for a couple of weeks in the refrigerator.