I like to make my own mayo. Today I made the MCAT sous vide mayo but substitued some rendered Jowl fat from last nights dinner. I'm sure this is nothing new but it was for me.
10 egg yokes (150g), use the best you can find. Blended, bagged, sous vide 35 min @ 153 degees. Cooled. You can easily skip this step and use raw egg yokes.
Pinch Malic Acid (im sure Ascorbic (Fresh Fruit) would be fine too)
pinch of MSG (can omit)
Salt to taste
TBLS white vinegar
Add to food processor and drizle about 1/5 Jowl drippings, the rest of the oil was safflour.
The flavor is out of this world. the porky flavor is a background note. So dam tasty!