Hello, I’m Amanda McNulty with Clemson Extension and Making It Grow.
About eight years ago, Hank and Ann gave us an old window unit for the kitchen. Before that, I could only make home made mayonnaise when the temperature was below about eighty, and even then I had to use the blender, not the traditional fork method. Now I’m trying to figure out how to make bacon mayonnaise, using bacon grease instead of oil, for tomato sandwiches. We do save bacon grease, I bake a pound of bacon at a time and put cooked slices in the freezer for quick BLT sandwiches, or cheese dreams, a McNulty family staple of bread, mayo, tomatoes, bacon and cheese baked until the cheese melts. I guess you get the bacon grease to room temperature and then after you whizz up the eggs and lemon juice in the blender, start adding small amounts of those drippings.
