- 2 egg yolks
- 1 Tbs lemon juice
- 1 tsp Dijon mustard (gluten-free)
- 3/4 cup bacon fat, melted and cooled to room temp
In a medium-sized mixing bowl, whisk together the egg yolk, lemon juice, and mustard until blended and bright yellow (about 30 seconds).
Add 1/4 cup bacon fat to the yolk mixture a few drops at a time, whisking constantly.
Gradually add the remaining bacon fat in a slow, thin stream, whisking constantly, until the mayonnaise is thick and lighter in color.
Store in a glass jar in the refrigerator for up to a week.
Prep time: 15 mins. / Yield: 3/4 cup
Source: Practical Paleo by Dianne Sanfilippo, BS, NC