Homemade Baconnaise

The jarred mayonnaise added to the food processor at the
start makes it easier to create a more stable emulsion.
If you are an experienced mayonnaise-maker
who has no problems with mayonnaise breaking on you,
you may omit the jarred mayonnaise.
The mayonnaise can also be made in a bowl with a whisk.
This mayonnaise can be made with vegetable oil in place
of the rendered animal fat - though flavor will suffer.

Ingredients:
3/4 cup rendered bacon fat, melted
3/4 cup canola oil
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise (optional)
1 tablespoon water, plus more to correct consistency
lemon juice to taste
salt and pepper to taste
4 strips crisp bacon, crumbled
2 scallions, white and green parts, finely sliced (optional)

Directions
Combine bacon fat and canola oil
in 2-cup liquid measuring cup.
Whisk to combine.
Add egg yolks, Dijon mustard, mayonnaise,
and water to bowl of food processor.
Run processor for 5 seconds to combine.
Scrape down sides of processor bowl with rubber spatula.
With processor running, slowly drizzle fat
into bowl in a thin, steady stream,
stopping and scraping down sides as necessary.
Add lemon juice, salt, and pepper to taste,
and adjust consistency with water until thick, smooth,
and creamy, but not mouth-coatingly waxy.
Stir in cumbled bacon bits and sliced scallions, if using.
Store in refrigerator in air-tight container for up to two weeks.