Ultimate Baconnaise Recipe
Baconnaise combines our favourite condiment with the world’s best ingredient Bacon. Homer Simpson loved it and so did we.
250g smoked streaky bacon
2 tbsp sunflower oil, plus extra to top up
1 egg, plus 1 egg yolk (from above)
1 tbsp mustard
1 tbsp cider vinegar
Chop the bacon as finely as possible.
Heat the oil in a frying pan, add the bacon and stir over a low heat for 15 mins, so it ends up sizzling in its own fat and becomes brown and crisp.
Sit a metal sieve over a jug and tip the bacon into the sieve – you need about 200ml of fat in total, so top up the bacon fat with extra oil as necessary. Leave to cool for 10 mins.
Tip the egg, egg yolk and mustard into a bowl, whisk to combine, then slowly add the bacon fat and oil mixture – first a drop at a time, then gradually quicker when it starts to come together. (You can also make this in a mini chopper, by blitzing the egg and mustard then slowly adding the oil with the blade running.)
Once you have a thick mayonnaise consistency, add the vinegar and chopped bacon, and season to taste.
This baconnaise can be made up to three days ahead and kept in the fridge.
Did you make baconnaise at home? If so did you add anything to the mix, we sometimes like to add a smidge of smoked paprika for a little kick!