Pasteurizing the eggs is not a required step for the recipe. The instructions are here for anyone not comfortable eating raw eggs. You can skip this step if you want. You can also purchase already pasteurized eggs.

• To pasteurize the eggs: Start with room temperature eggs. Place them in a pan in a single layer and cover with cool water. Heat the water slowly over medium heat. Use a candy thermometer to check the temperature of the water. Until it reaches 138°F/60°C. If the temperature goes over by a few degrees, don’t worry, but you don’t want it to high or this could affect the texture of the egg. Maintain this temperature for 3 minutes. Remove the eggs and add to cold or ice water until the shell is cool to handle.
• Add the bacon to a frying pan and cook over medium heat, turning accordingly. Remove the bacon and either eat right away or use for another recipe (the bacon is not added to the mayonnaise). Strain the fat through a sieve and bring to room temperature.
• Separate the egg yolks and whites.
• Add the egg yolks and mustard to a blender or food processor. Blend until mixed. With the processor or blender running, VERY SLOWLY drizzle in the oil, just a little bit to start the emulsifying of the oil with the yolk. This is a critical time as this will make or break the mayonnaise. Once all the oil is gone, stop the machine. Add the vinegar, lemon juice and salt. Pulse a couple of times just to mix. Taste for salt and add accordingly, depending how salty your bacon was. Add the vinegar and a small pinch of salt. Pulse to mix. Taste for salt and add accordingly, depending how salty your bacon was.
• To make with the immersion blender:Add the egg yolks and Dijon to a jar. Insert the immersion blender and blend then slow drizzle in the oil until the oil is gone. Remove the blender, add the vinegar, lemon juice and a little salt. Blend again just to incorporate and taste for seasoning.
• The mayo will keep up to 5 days refrigerated in a sealed container.