Practical Paleo Baconnaise

Ingredients:

• 2 egg yolks
• 1 Tbs lemon juice
• 1 tsp Dijon mustard (gluten-free)
• 3/4 cup bacon fat, melted and cooled to room temp

Directions:
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

Prik Nam Pla

This one is not for the faint of heart.  The peppers in it are extremely hot but (in my opinion) it's delicious.  It's a traditional Thai condiment and very simple to make. 

Ingredients:

Prik Kee Nu (Thai chilies)
Nam Pla (Fish sauce)
Fresh Lime juice, optional

Directions:

Cut up the chilies into little slices.  Add to fish sauce.  Squeeze a little lime juice into the mixture.  And voila! You can eat it on rice or stir fry or whatever your heart desires.  It's very salty and very spicy, so consider yourself warned. ;)

Warning: After touching these chilies, wash your hands thoroughly and don't touch your eyes or nose (or any other sensitive parts, for that matter) for a long time afterwards.  It only takes one time to realize why.  Don't let your dog lick your hands, either.