Tuesday, March 07, 2006


makes at least 1½ cups

¼ cup warm bacon grease
¾ cups light oil (canola, light olive oil)
1 egg yolk (use a fresh, high quality organic or free range yolk)
2 teaspoon dry mustard
fresh lemon juice, to taste (½ to 1 whole lemon)
1 tablespoon finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Mix bacon grease and oil in a measuring cup, combining thoroughly.

In a small work bowl, whisk the egg yolk with a tsp of lemon juice until it lightens a bit in color. Add most of the dry mustard and whisk again to combine. The mustard will help the mayo emulsify and stay stable.

Begin to drizzle the oil/grease combination slowly at first into the egg mixture, whisking constantly. As it's incorporated, add the fat more quickly, whisking constantly until the mixture is quite thick.

Add the chives, combine. Stop. Taste. Season with more lemon juice, salt and pepper, and dry mustard as your taste buds dictate. Stop when it's right, lay some plastic wrap lightly on top of the mayo, and refrigerate promptly. It'll keep for a few days, but don't let it become a science experiment. When in doubt, throw it out!

NOTE: Making mayonnaise is easy. If it takes longer than 5 minutes to whisk together, you're doing something wrong. Because the egg yolk is raw, take the appropriate precautions.

courtesy of: Scott, aka The Pragmatic Chef™ / Desert Island Foods.com, Phoenix, Arizona

1 comment:

the pragmatic chef™ said...

Thanks for posting this!

As you know from my willingness to butter my BLTs with bacon fat, I'm a hard core bacon lover...