Bacon Mayo
 
Makes 1 cup
Ingredients
  • 8 slices thick-cut bacon
  • ⅔ to ¾ cup vegetable oil
  • 1 large egg
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with foil, making sure it lines up with the sides of the sheet. Line bacon on foil; bake until crispy, 5 to 10 minutes. Remove bacon and let cool on a paper towel. Reserve bacon for paninis.
  2. Pour leftover bacon fat into a 1-cup liquid measuring cup. Pour enough vegetable oil over the bacon fat to reach 1 cup of total fat, if needed. (If you have 1 cup of bacon fat, you can use that.)
  3. In the work bowl of a small food processor or blender, combine egg, lemon juice, and garlic. With the food processor on, slowly drizzle oil mixture in. Continue to mix until mixture has thickened and emulsified. Add salt and pepper, and mix until combined. Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/blt-paninis-bacon-mayo/