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

Beat the egg yolks. Add the vinegar, lemon, salt and mustard and beat again for another minute.
In a pouring jug combine the bacon fat and olive oil.
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.
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.

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