Add the bacon grease, whole egg, vinegar, lemon juice, salt, paprika, dry mustard and cayenne pepper to a wide-mouth glass jar or glass measuring cup.
Place the immersion/stick blender into the jar and push it down to the bottom. Press the button to start blending and allow the ingredients to blend for 5 seconds.
Slowly move the blender up and down so all of the ingredients mix together. Move the blender around as needed to to fully incorporate all of the ingredients.
Notes
I use organic, cage-free, brown eggs which tend to have a deeper orange yolk and lower risk of salmonella**.
Make sure your ingredients are all at room temperature! If you forget to pull the egg out ahead of time, just stick it in a bowl covered with warm water for five minutes.
A dash of cayenne literally means a dash. Give it a quick shake over the jar and you’re good…unless you like super spicy mayonnaise.
Homemade Baconnaise should last for one week in the refrigerator. Do not freeze!
Recipe makes about 1.5 cups of mayonnaise. Serving size 1 tablespoon = 24 servings.
**This recipe contains raw egg**Infants, pregnant women, older adults and other high-risk groups should avoid eating raw eggs. In these groups, Salmonella infection may lead to serious, life-threatening complications.