¼tdry mustard(I used mustard seeds and pulverized them in grinder)
1Tthinly sliced basil leaves
Cook the bacon until crisp. Reserve the bacon fat, and place the bacon on paper towels to cool.
Using a food processor, add the egg yolk and water. Process until the mixture looks fluffy and pale yellow, about 30 seconds. Add 2 tablespoons of lemon juice, the dry mustard, the cooked bacon and the salt. Process until the bacon is finely ground.
While the processor is running, add the oil VERY slowly, drop by drop. Then drizzle in 1 tablespoon of the reserved bacon fat (which should still be liquid but not super hot).
Taste for more salt or lemon juice, and then mix in the basil.
**Alternatively, you could do as I did and place about 1¼ cups storebought mayo in a processor. Add the dry mustard, a squeeze of lemon juice and the bacon and process smooth. Then mix in the basil leaves.