I've made our mayonnaise for a long time but recently got to thinking... BACON! Now I almost always make Baconnaise instead!
Crack the egg into a wide-mouth canning jar and add the remaining ingredients. Blend together and let the mixture sit until it gets close to room temperature – about 5-10 minutes.
When all is room temperature, with an immersion blender at the bottom of the jar start blending, leaving blender head on the bottom of the jar until ingredients are fully blended & thickened.
Then gradually raise the blender toward the top of the mixture to make sure all is blended and your mayonnaise is thick.
(Note: the bacon grease will thicken your mayo a little more when it gets cold)
Store in the refrigerator.
NOTE: if using melted coconut oil in your oil mixture, only use a couple of tablespoons since it will harden in the refrigerator and make your mayonnaise too thick.
We go through our mayo pretty quickly so I don’t really know how long it will keep, I’ve read that it will keep several weeks but I’ve never had it long enough to test that. Let me know how long your Baconnaise lasts!