Bacon Mayonnaise

Over the last year, bacon has become insanely popular, to the point where it has become overly-trendy to use. I don't like to seem like I follow these ideas just because everyone else does I don't do that stuff (You're jumping off a bridge! I can't wait!!!) but I do love to cook with bacon for another reason: It's delicious. So, I made something yesterday that you have to try - Bacon Mayonnaise. This is the mayonnaise angels would use if they weren't all vegetarians (read it on the internet.) I got the idea from the cookbook Fat: An Appreciation of a Misunderstood Ingredient by Jennifer McLagan.

Basically, you are making a mayonnaise but replacing whatever oil you normally use (I use grapeseed) with the fat that cooks off the bacon. The only thing that stinks/ROCKS! is you have to cook a decent amout of bacon (8-10 slices 0f normal fat bacon is what I used.) So, take an egg yolk, some lemon juice, little under a tablespoon of dijon mustard and salt and whisk it up in a bowl. Then SLOWLY add the bacon fat while really whisking (once it starts to emulsify you can start adding it quicker) until you get the desired consistency. I used it on some BLT's and they were insane!