1/2cuprendered bacon fatliquid (room temperature, not hot)
Add eggs, salt, and lemon juice (in that order) to a small mason jar (make sure the mouth is wide enough to fit your immersion blender, but not much wider).
Pour in avocado oil and rendered bacon fat, then allow the eggs to settle back to the bottom.
Set your immersion blender to the bottom of the mason jar, over the eggs, and blend on high. You’ll start to see the mixture emulsify from the bottom up. If it has trouble getting the last part up top, give the blender a little wiggle.
When it’s done emulsifying you can use it right away, but you’ll notice this mayo is just a little runnier than store bought (there’s a sciencey reason behind why) – but not to worry! It sets up perfectly in the fridge. So, chill for a bit, and…
Calories are automatically generated. For best results calculate based on your exact ingredients.