Baconnaise

Who doesn’t love mayonnaise? It’s used in everything from pasta salads and ranch dressing to your basic condiment on a turkey club. And what makes a turkey club? That’s right … bacon. It honestly wouldn’t be worth eating a turkey club if it didn’t come with those juicy, delicious slices of heaven. So, why not bring two of the best things in the culinary world together? That’s what I did here. Instead of using oil to make the mayonnaise, I substituted it with bacon grease. It’s literally one of the best creations I have ever made.

2 egg yolks

1 tsp. dijon mustard (optional)

3 tsp. lemon juice, divided

1 cup bacon grease

Put the yolks in a medium-sized bowl with the mustard (if you so choose) and 1 tsp. lemon juice. Start whisking vigorously while dripping the bacon grease very slowly, even drop by drop at the start, into the bowl (you are creating an emulsion, so you don’t want to add too much grease all at once or it will separate. At that point, you pretty much have to scrap the whole thing). Continue whisking non-stop. As you add more grease, the emulsion will form and the baconnaise will start to thicken. At this point, you can start to pour the grease faster while continuing to whisk. When all the grease is incorporated and the baconnaise is thick, add the rest of the lemon juice and taste. You can season to taste with salt and pepper, but I found the bacon grease adds just the right amount of saltiness. Refrigerate.