The idea for this recipe is simple: Use the traditional method for making mayonnaise, but substitute bacon fat for the oil. It’s an easy way to use up leftover bacon fat that’ll yield a tasty spread for the bacon-obsessed. Use it to up the pork factor of your BLT, or go whole hog with our Triple-Pork Club Sandwich.
Game plan: Once made, the mayonnaise should be refrigerated in an airtight container; it will last up to 4 days.
- 16 thick-cut bacon slices (about 1 pound 4 ounces), cut in half crosswise
- Vegetable oil, as needed
- 4 large egg yolks
- 2 teaspoons cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1Heat the oven to 425°F and arrange two racks to divide the oven into thirds.
- 2Arrange the bacon pieces in a single layer on 2 rimmed baking sheets. Bake for 10 minutes. Rotate the pans between the racks and continue baking until the bacon is crisped and brown, about 5 to 10 minutes more.
- 3Transfer the bacon pieces to a large paper-towel-lined plate, placing additional paper towels between each layer of bacon. Carefully pour the bacon fat from the baking sheets into a heatproof measuring cup—you need 2/3 cup. (If you don’t have enough bacon fat, add vegetable oil as needed.) Discard any excess bacon fat. Let the measured bacon fat cool for 15 minutes.
- 4Place the egg yolks, vinegar, and mustard in a medium bowl and whisk until combined. While whisking constantly, very slowly add the bacon fat or bacon fat–oil mixture in a thin stream until it’s completely incorporated and the mixture is thickened and creamy. Add the salt and pepper and whisk to combine; use immediately or refrigerate for up to 4 days.
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