Bacon Mayonnaise with Preserved Lemon, Rosemary and Black Pepper
- 1/2 c bacon grease, warmed to just liquid
- 1/4 c olive oil
- 1 whole egg + 1 egg yolk
- 3 slices preserved lemon
- 2 tbsp fresh or dried rosemary
- 1 tsp crack black peppercorns
- pinch of salt to taste
Blend in a blender on high, eggs, lemon and spices. When fully blended, still on high, drizzle in liquid oils slowly. Stop the blender when the mayonnaise has fully emulsified and turned creamy.
Serve immediately or refrigerate for up to 4 days.