Bacon and Pepper Mayonnaise
Bacon and Pepper Mayonnaise
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  • 3 slices bacon
  • 1 egg yolk
  • 1/2 teaspoon (2.5 ml) Dijon mustard
  • 1 teaspoon (5 ml) lemon juice
  • 1 teaspoon (5 ml) ground black pepper
  • 1/2 cup (125 ml) canola oil
  • Salt
  • Preparation
  • In a small skillet, cook the bacon until crisp and golden brown. Drain and let cool. Finely chop. Keep the fat for the mayonnaise.
  • In a large bowl, combine the egg yolk, mustard, lemon juice, and pepper. Season with salt. Add the first third of the oil, drop-by-drop, whisking constantly. When the mayonnaise begins to set, add the remaining oil and the bacon fat in a thin stream, beating constantly. Add the bacon and adjust the seasoning. Keep refrigerated.
  • Description
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