Bacon cream/emulsion
Ingredients
- 25 g bacon grease / fat
- 20 g egg white
- 10 g sushi vinegar
- 15 g ice cubes
- 3 g salt
- 5 turns black pepper
- 70 g sunflower oil
Instructions
- First mix the bacon fat together with the egg white, the sushi vinegar, the ice cubes, the salt, 5 turns of black pepper and the sunflower oil.
- Now blend this till it’s a smooth emulsion. Let it set in your fridge for at least 30 minutes to let it firm up at bit.
- You can keep the cream/ emulsion for 3 days in your fridge.
