Baconnaise
- serving for 3-4
- 0.5-1 hours
- pan, oven, sieve
For Baconnaise
Ingredient
smoked bacon 150 g
bacon fat+neutral oil 200 ml
Mayo Base
egg yolks 2 pc
garlic 2 cloves
whole grain mustard 1 tbsp
lemon juice 1 squeeze
sherry/white wine vinegar 1 tbsp
Seasoning
honey 1 tbsp
flat parsley 1 handful
salt & lemon juice to taste
Directions
Roughly chop bacon
Render bacon in a cold pan on medium heat
Strain off the fat and bake bacon bits at 160c for 10-15 mins until crispy
Whisk the egg yolks with the mustard, lemon, and vinegar
Stream in the slightly cooled fat constantly whisking to form mayonnaise
Mince garlic, chop parsley and bacon
Add garlic and honey then stir in crispy bacon and parsley
Season with salt and lemon to taste
Principles
- Add oil to yolk gradually: oil can be broken into small droplet to emulsify properly
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman