Instructions

1. For the immersion blender:
2. Crack the egg directly into your blender cup, then add the mustard powder, sea salt, hot sauce, pepper (if desired), and vinegar.
3. Pour the oil directly over the egg and seasonings then top it off with the cooled liquid bacon drippings.
4. Put the blender “stick” into the cup, all the way down at the bottom.
5. Turn it on and hold it at the bottom of the cup until you see the white of the emulsion forming and starting to come towards the surface.
6. Very slowly pull upwards on the blender “stick” to incorporate the rest of the oil.
7. Once the oil is all incorporated into the mayo, transfer the mayo to a mason jar, put the lid on, and let it stand on the counter for 24-72 hours before refrigerating.
8. For the food processor:
9. Put the egg and all the seasonings and vinegar into the food processor, and put the lid on.
10. Mix the cooled bacon drippings and the oil into a container with a pourable spout. A liquid measuring cup is good for this.
11. Turn the food processor on and let it run a few seconds, then very slowly start to drizzle the oil into the food processor through the spout in a steady, but very slow and thin stream. You may need to stop and start the pouring a few times to allow the food processor to catch up. That’s OK.
12. Once all the oil is in the processor and it’s all incorporated into the emulsion, turn it off and transfer the mayo to a mason jar. Put the lid on and let it stand on the counter for 24-48 hours before refrigerating.