How about mayo made with rendered bacon fat, 50 50% with other fruit oil, avocado, olive, etc. If Orthodox Jewish use, say, pastrami pan oil, if not burned.
Mash in at the end a sweet cherry pepper and a crushed garlic clove.
It is a variation on aioli...because of the bacon fat already in it, this might be an aioli for vegetables, or just spread on bread.
The Dutch dip french fries in mayo...why not this?
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