Baconnaise

Source: thingsmybellylikes.com
Course: Sides
Preperation time: 5min
Cooking Time: 0min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 Tablespoon Extra Virgin Olive Oil 0 0 0 0 2 2 14 14
1/4 Tablespoon Bacon Fat 0 0 0 0 1 1 7 7
1 Teaspoon Mustard 0 0 0 0 0 0 1 1
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 cup Apple Cider Vinegar 0 0 1 1 0 0 13 13
2 Whole(s) Egg Yolk 0 0 0 0 0 0 0 0
1 cup Lemon Juice 0 0 4 4 0 0 13 13
Total: Approximate Nutrition Info, Per Serving: 0 5 3 48
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Instructions

  1. Beat the egg yolks. Add the vinegar, lemon, salt and mustard and beat again for another minute.
  2. In a pouring jug combine the bacon fat and olive oil.
  3. Very gradually add the bacon fat and oil to the eggs. It’s extremely important that the oil is added in a thin, steady stream. I hold the beaker with my left hand and beat with my right. Be wary of over-beating as it can separate your sauce.
  4. The mayo will thicken as it chills in the fridge. It can be kept for up to a week.
Visit thingsmybellylikes.com for the full instructions.

Notes


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