Baconnaise (Bacon Mayonnaise)

Ingredients

• Bacon (Use the fattiest bacon available; enough to completely cover a baking tray.)
• 2 Egg yolks
• Lemon juice (A little, to taste.)
• Sherry vinegar (A little, to taste.)
• 1 tsp Dijon mustard
• Salt (A little, to taste.)
• Bacon fat (Use all the fat rendered from the bacon; cool it sufficiently before incorporating it.)
• 1 clove Garlic (Finely chopped.)
• Maple syrup (A little, to taste.)
• Black pepper (Finely chopped or ground, to taste.)
• Flat-leaf parsley (Finely chopped.)

Steps

1. 1

   Line a baking tray completely with baking paper. Cover the tray with the bacon.

2. 2

   Place the tray in a cold oven, set the oven to 175°C / 350°F, and cook the bacon for 35–40 minutes.

3. 3

   Remove the bacon and pour all of the rendered bacon fat into a bowl. Allow the fat to cool sufficiently before using it; if it is too hot, it can coagulate the egg yolks.

4. 4

   Put the two egg yolks in a bowl. Add a little lemon juice, a little sherry vinegar, 1 teaspoon Dijon mustard, and a little salt.

5. 5

   Whisk the yolk mixture well. Wrap or position a damp kitchen towel around the bowl so it stays securely in place while whisking.

6. 6

   Very slowly pour in the cooled bacon fat while whisking continuously. Add the fat gradually; pouring too quickly can cause the mayonnaise to split.

7. 7

   Add the finely chopped garlic and a little maple syrup, then mix thoroughly.

8. 8

   Finely chop the pepper and flat-leaf parsley, add them to the bowl, and mix.

9. 9

   Serve the baconnaise with fried potatoes or another dish of your choice.

Notes

The source does not specify the amount of bacon needed or the quantities of several seasoning ingredients. The bacon fat must be cooled before emulsifying it with the egg yolks.

Nutrition per serving

• sauce
• condiment
• bacon
• mayonnaise
• gluten-free
• low-carb
• savory