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Bacon cream/emulsion



25 grams

bacon grease / fat

20 grams

egg white

10 grams

sushi vinegar

15 grams

ice cubes

3 grams

salt

5 turns

black pepper

70 grams

sunflower oil

First mix the bacon & shallot 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.







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