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Bacon MayoThis is from the book, "Fat" by Jennifer Mclagan
Bacon Mayonnaise
Ingredients
* 1 egg yolk
* 3/4 teaspoon Dijon mustard
* 1 teaspoon freshly squeezed lemon juice
* Sea salt and freshly ground black pepper
* 1/2 cup liquid bacon fat
Method
* Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt and pepper.
* Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 tsp of boiling water to thin it. Taste and adjust the seasoning.
You can try it with chicken, duck, lard and tallow. The tallow mayo gets really hard in the fridge but it is still good.
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