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–+ servings

Bacon cream/emulsion

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Servings 20 dishes

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.