2 egg yolks

3 tsp. lemon juice

1 cup liquid bacon fat, not too hot

1 tsp. dijon mustard, to help emulsify

Place the yolks in a small food processor with 1 tsp. lemon juice and mix until well combined

Turn the food processor on low and slowly drizzle the liquid bacon fat into the yolk mixture, drop by drop in the beginning

If you put too much oil at once, it will separate

Add all the bacon fat, mustard and add the rest of the lemon juice

Salt to taste

Store in refrigerator