Ingredients

• 4 medium egg yolks
  4 medium egg yolks
• 1 tablespoon fermented mustard (or whole grain mustard)
  1 tablespoon fermented mustard (or whole grain mustard)
• 1 tablespoon raw apple cider vinegar
  1 tablespoon raw apple cider vinegar
• ½ teaspoon fine sea salt
  ½ teaspoon fine sea salt
• ¼ cup bacon fat (rendered from 8 ounces of bacon)
  ¼ cup bacon fat (rendered from 8 ounces of bacon)
• ¼ cup unrefined avocado oil
  ¼ cup unrefined avocado oil
• 4 pieces cooked bacon, crumbled
  4 pieces cooked bacon, crumbled
• 1 tablespoon minced seeded jalapeño pepper (1 medium jalapeño)
  1 tablespoon minced seeded jalapeño pepper (1 medium jalapeño)
• 1 tablespoon minced dill pickles (about 4 pickle chips)
  1 tablespoon minced dill pickles (about 4 pickle chips)

Instructions

1. In a food processor, place the egg yolks, mustard, vinegar, and salt and pulse to combine. With the machine running, slowly stream in the bacon fat, followed by the avocado oil to emulsify. The mayonnaise will begin to thicken as you add the avocado oil.
2. When the mayonnaise is thick and holds its shape on a spoon, transfer it to a container with a lid. Fold in the bacon, jalapeño, and pickles. Seal the container and place in the refrigerator for up to 3 days. Remove from the refrigerator at least 10 minutes before serving and stir it well.