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Ingredients
1 egg yolk
¾ teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
Sea salt and freshly ground pepper
½ cup liquid bacon fat
Nutritional analysis per serving
61 milligrams cholesterol; 243 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 27 grams fat; 73 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Have the bacon fat liquid, but not hot. With the machine running, gradually 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 teaspoon of boiling water to thin it. Taste and adjust the seasoning.
Private Notes
Comments
So very good. Any thoughts on how long it can be kept?