If you make a lot of Perfectly Baked Bacon, you have plenty of bacon fat sitting in the refrigerator. When you make the effort to procure pasture-raised pork, you should absolutely save the fat that drips off during the baking process.
2 egg yolks
1 tablespoon lemon juice
1 teaspoon Dijon mustard (gluten-free)
3/4 cup bacon fat, melted and cooled to room temperature
Use this Baconnaise to make Bacon & Egg Salad.
CHANGE IT UP
You can also make Baconnaise in a small blender, and you can double the recipe to make blending easier. Use the opening at the top of your blender to slowly stream in the bacon fat.
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.