Ingredients
Equipment
Method
- Collect and separate the rendered fat from cooked homemade salt-only bacon, straining out meat pieces if needed. Measure the full cup while liquid. If it has set, warm gently just until pourable, then cool to slight warmth. Have the two egg yolks at room temperature.
- Set a glass bowl on a damp folded towel. Whisk the two egg yolks with the salt you are using until smooth, with the whites excluded. If choosing optional lemon, vinegar or Dijon, whisk those into the egg mixture now.
- Whisk briskly while adding the first liquid bacon fat only a few drops at a time. Work in each addition before adding more, including the mixture around the lower sides of the bowl.
- Once the mixture is creamier and holding together, continue adding the remaining fat in a thin, slow stream while whisking. Incorporate the full measured cup. If a clear fat ring begins to form, pause the addition and whisk before continuing more slowly.
- Whisk until the mayonnaise is cohesive and leaves a soft track, without a separate clear fat layer. Add optional black pepper to taste if using. Color varies with the egg and fat.
- Transfer to a clean covered glass container and refrigerate promptly. The mayonnaise is soft when freshly made and firms as the bacon fat chills. Use refrigerated mayonnaise within five days.
- Take out only the portion needed for serving and let it soften briefly if necessary; stir that portion before using. Keep the rest covered in the refrigerator. Do not warm the entire finished jar on the stove.
Notes
Fat: Use rendered fat from homemade salt-only bacon. Measure the finished liquid fat, not meat pieces or a fixed starting bacon weight. Different batches release different amounts. It must be pourable but only slightly warm before meeting the egg.
Egg: This formula uses two egg yolks without their whites. Keep that amount for this batch. The salt may be omitted if the bacon fat is already particularly salty.
Method and timing: Hand-whisk gradually, beginning with very small fat additions. Allow about fifteen minutes for mixing and transfer with ready fat and egg. Use the cohesive, creamy texture to judge when it is ready. Bacon preparation and rendering are separate.
Flavorings: Lemon, plain white vinegar, Dijon and pepper are optional. Choose any or all at the listed amounts. The optional acid seasons the mayonnaise and does not make it shelf-stable.
GAPS: Full GAPS after the foods have been introduced. The plain base is egg, animal fat and natural salt; optional seasonings add plant ingredients. For a No-Plant sequence, omit plant flavorings and use only foods already introduced within that sequence, including the egg yolks. Early Intro yolk added to stock is a different preparation and serving role.
Yield and scaling: Makes one small batch. Use a jar with room for the finished mayonnaise and chosen flavorings. The 2× setting doubles every measured ingredient for two batches. Use adequate bowl room or make separate batches. Early fat additions remain small.
Cold texture and storage: Refrigerate covered and use within five days. Bacon fat makes the cold mayonnaise firm. Soften only a serving portion briefly, keeping the rest cold. Do not heat the whole finished jar.