Here we go... mine turned out too much like just plain old bacon grease, so I went and got my NT recipe that I usually use for mayo and used those ratios instead. I like it much better now, after adding lots more eggs, lemon juice, & mustard. Here are those ratios, if any are interested. I fermented it while I was at it, so I expect it'll last a long, long time in the fridge, as my veg oil mayo does (and since the bacon fat has already been sitting on the counter for months, anyway, lol).
1 whole egg, room temp
1 yolk, room temp
1 tsp Dijon-type mustard
1-1/2T lemon juice
1 T whey (from some other ferment)
3/4 - 1C fat of your choice (bacon grease! I did not strain it), liquified
generous pinch sea salt
Blend all but oil & whey. Add fat in a thin stream for a minute or two *while blending*, then add it faster till all is in, blending all the while.
To make the mayo probiotic and increase longevity, add whey and let sit at room temp, well covered, for 7hrs before refrigerating.
Thanks so much for your recipe, lilearthmomma; I wouldn't even have attempted this without it!
ETA note on the whey. This is NOT powdered whey. It's the liquid that comes off of yogurt or really, the liquid from any fermented food. It inoculates the mayo.