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Ever wondered what to do with those delicious bacon pan drippings? If you use good quality bacon (i.e. from a butcher, European deli, or organic farm) save the fat for bacon mayonnaise!

1 egg yolk
3/4 tsp Dijon mustard
1 tsp freshly squeezed lemon juice
Sea salt and freshly ground black pepper
1/2 cup liquid bacon fat

Combine the egg yolk, mustard, and lemon juice  in a food processor or blender. Season with salt and pepper, mix well. 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.  One it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 tsp boiling water to thin it.
Taste and adjust seasonings.

Ideas:
As a salad dressing: Mash in a chunk of blue cheese to dress chicken for a spinach salad!
As a tuna or egg salad base: Add fresh veggies or salsa.
As a sauce: fresh, steamed, or grilled veggies; chicken or fish.
Anyplace you would use mayo!

This recipe is from Jennifer McLagan's Fat: An Appreciation of a Misunderstood Ingredient. Her book pays delicious homage to traditional food preparation using quality animal fats, with stories and notes on the cultural traditions and science behind their use. Her passion for Real Food is palpable in every recipe, from the modern and convenient (Butter-Poached Scallops) to the old-fashioned classics (Steak and Kidney Pie).