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

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.

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