Bloody Mary Mayo

Ingredients

• 1 egg
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 0.5 tsp celery salt (Plus more to taste for seasoning)
• 175 ml light olive oil or avocado oil (Choose one of the two oils)
• 30 g melted bacon or pork fat (Choose either bacon fat or pork fat; fat rendered from bacon is mentioned in the transcript)
• 25 g tomato purée
• 2 Tabasco (Dashes)
• 2 Worcestershire sauce (Dashes)
• ground black pepper (Pinch)
• smoked paprika (Pinch)

Steps

1. 1

   Place the egg, Dijon mustard, white wine vinegar, celery salt, and chosen oil in the jug of a stick blender. Position the blender head at the bottom of the jug.

2. 2

   Blend on low power, then slowly pull the blender upward through the ingredients to form the mayonnaise. The source cautions that high power can break the mayo.

3. 3

   Transfer the mayonnaise to a bowl.

4. 4

   Stir in the melted bacon or pork fat, tomato purée, Tabasco, Worcestershire sauce, black pepper, and smoked paprika.

5. 5

   Season with additional celery salt to taste.

6. 6

   Refrigerate; the mayo will keep for up to two weeks.

Notes

The transcript suggests rendering fat from bacon cooked slowly over lower heat, but gives no specific time or temperature. The mayonnaise is suggested served with a brioche BLT; brioche and BLT ingredients are not part of this recipe.

Nutrition per serving

• condiment
• vegetarian
• gluten-free
• no-cook
• homemade
• spicy