Bacon mayo

Makes: 1 cup

8 ounces sliced bacon (about 8 slices)

¾ cup vegetable oil, plus more as needed

1 large egg

1 tablespoon freshly squeezed lemon juice 1 teaspoon Dijon mustard 1 clove garlic

½ teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

1. Cut 8 ounces sliced bacon crosswise into ¼-inch thick pieces. Place in a medium frying pan and cook over medium heat, stirring occasionally, until the bacon is browned and crisp and the fat is foamy, about 10 minutes. Remove from the heat and let cool slightly.

2. Pour the bacon through a fine-mesh strainer set over a small bowl. Pour

¾ cup vegetable oil into 1-cup glass measure. Add enough of the bacon fat and any little brown bits floating behind until you have 1 cup fat. If you don’t have enough bacon fat, add more vegetable oil until you have 1 cup.

3. Finely chop ¼ cup of the cooked bacon. Save any remaining bacon for another use.

4. Place 1 large egg, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1 garlic clove, ½ teaspoon kosher salt and ½ teaspoon black pepper in a blender. Turn the blender on to high speed and slowly drizzle in the fat mixture a little at a time. Once all the fat mixture is added, continue blending until the mixture is creamy and thickened. Stop the blender and scrape down the sides. Add the chopped bacon and blend very well combined. Taste and season with more kosher salt if needed. 5. Transfer to an airtight container and refrigerate for up to two weeks. The mayonnaise will thicken as it chills, so don’t worry if it looks looser than a typical mayonnaise.

Note: You can also make this recipe using storebought mayo. Cook, cool and strain 8 ounces bacon, then blend 1 cup mayonnaise with ¼ cup bacon fat and ¼ cup chopped bacon.