8 ounces bacon, diced
2 large onions, diced
6 egg yolks
1 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 tablespoons stone-ground mustard
2 tablespoons granulated sugar
2 tablespoons vinegar
1 tablespoon Worcestershire sauce
2 tablespoons dill weed
1/2 cup vegetable oil
Sauté the bacon until brown; add onions and sauté until translucent. Drain and set aside.
Combine egg yolks, pepper, salt, ground mustard, sugar, vinegar, Worcestershire sauce and dill on medium speed of mixer. Slowly add oil and blend well. Add bacon and onions. If too thick, thin with vinegar. Adjust the seasonings and serve within 30 minutes. Do not store.
Makes 3 cups.