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.