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Garlic Beefonnaise
https://www.seriouseats.com/garlic-beefonnaise-meat-mayos-mayonnaise-recipe
Ingredients
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1/4 cup rendered beef fat, melted (see note)
1 1/4 cups canola oil
2 large egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise (optional, see note)
1 to 2 cloves garlic, grated on microplane grater or pressed through garlic press
1 tablespoon water, plus more to correct consistency
Lemon juice to taste
Salt and pepper to taste
Instructions
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1.
Combine beef fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.
2.
Add egg yolks, Dijon mustard, mayonnaise, garlic, and water to bowl of food processor (see note). Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Store in refrigerator in air-tight container for up to two weeks.