Render the bacon fat by placing speck, streaky or relatively fatty bacon (500g approx) into a low oven and allow fat to 'render'. Strain and remove all solids. Bacon will be crisp and could be chopped up finely and added to mayo if desired. Set fat aside and allow to cool without solidifying. The fat MUST BE COOL!
Place egg yolks, vinegar, mustard and pepper into TM bowl and mix 1 min/37°C/speed 5.
Add bacon fat very slowly as you run the blade at speed 5. This process should take approximately 2-3 minutes.
Add extra oil as needed to make up volume if needed. (You can generally add up to 500g fat to 2 yolks as a ratio guide.)
Add lemon juice and stir through 5 sec/speed 5. Scrape from Thermomix bowl. Stir through yoghurt by hand. This will prevent the baconnaise from setting solid when refrigerated.
Serve in whatever way you imagined...