by GRANT MELTON
This rich, smoky bacon mayo is the condiment equivalent of the song of the summer. Once you make it, you’ll have it on repeat all season long.
Cut bacon into thick pieces. Cook until bacon is browned and crisp and the fat is foamy (~10 minutes). Remove from the heat and let cool slightly.
Strain out the bacon fat from the bacon pieces. Combine vegetable oil with the bacon fat.
Mix egg, lemon juice, mustard, garlic, salt, and pepper in blender. Drizzle in the fat mixture until it’s all creamy. Add chopped bacon and blend.
Transfer to an airtight container and refrigerate for up to 2 weeks. The mayonnaise will thicken as it chills.