I finally got around to making some mayonnaise with bacon fat.  I used my standard recipe of 2 yolks, 3 TB water, 1 TB white vinegar, pinch of sea salt, pinch of sweetener, 1 cup of fat/oil.  I've had a couple of batches lately that didn't emulsify well and required an additional yolk.  This batch, I sprinkled a big pinch (maybe 1/8th tsp) of xanthan gum on top of the bacon fat.  It dissolved into that far better than water, for whatever that's worth.

Anyhow, the mayo came together beautifully, but I found it rather salty.  Definitely, I'll go without adding any salt next time.  For those of you who have made bacon mayo, did you find it salty?  Do you add anything else to the recipe?

I still find it somewhat unnatural to eat bacon fat.  It shouldn't make a difference -- fat is fat.  I guess it's residual mental programming from years of hearing that fat is bad for you...