Don’t be intimidated. Making homemade mayonnaise is actually really easy and is so much more flavorful than the jarred kind (not that I don’t love Hellmann’s). The secret to this recipe is making sure to emulsify with the olive oil first, then whisk in the bacon fat; otherwise, the mayonnaise will break, or separate. There are so many variations you can try—horseradish, chipotle, and maple are my favorites.
In a small saucepan, heat the bacon fat over low heat and cook until just melted. Remove from the heat and let cool to room temperature, about 5 minutes.
Place a medium bowl (stainless steel is preferable) on a dish towel to keep the bowl from moving. Add the egg yolk, mustard, vinegar, warm water, and the salt and whisk until pale and foamy. While whisking constantly, add the olive oil slowly, drop by drop, until the mixture begins to thicken and emulsify.
Once you have created an emulsification, you can begin to add the oil a bit faster. Once the oil has been added, add the bacon fat in a slow, steady stream, whisking until completely emulsified. The mayonnaise will keep, tightly covered in the refrigerator, for up to 5 days.
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