"Working on this Mayo for my burgers. While I leave the dough for my buns rise, I baked this lovely berkshire bacon strips that I glazed with honey and coarse pepper until crispy. Then I used organic mayonnaise for the base of my sauce, added some of the fat and juices from the bacon (I know maybe a bit indulgent but once in a while it's not so bad, and it's so worth it, I promise). I finely chopped parsley, added meyer lemon juice just a few drops, worcestershire sauce and the honey glazed bacon roughly chopped. I mean I can't even describe how delicious this is!
"
Crispy Honey Glazed Bacon Mayo
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Serves 4 -5 portions
INGREDIENT:.
1 cup of organic mayo (homemade or store bought)
A handful of parsley and fennel tops
1 Meyer Lemon
Worcestershire Sauce
5 rashers of good quality Berkshire Bacon
2 tbsp of clear honey
1/3 of the juices and fat from the bacon
1tsp of Worcestershire sauce
Maldon salt and pepper to taste
Ingredients for homemade Mayo:
1 large egg yolk
2 tsp of lemon juice
1 tsp of white wine vinegar
1tsp of Dijon mustard
Pinch of Maldon salt
1 cup of canola oil
To make the Mayo:
Place the yolk, the lemon juice, white wine vinegar, Dijon mustard and salt into a medium bowl. Start whisking until it’s all blended really well, then start adding the canola oil little by little and slowly in a thin stream whisking constantly. You can do this by hand or you can do it with the help of a hand blender or a mixer. Keep whisking until you pour in all the oil and you get a thick consistency, cover in cling film and chill in the fridge.
For the Honey Glazed Crispy Bacon:
Preheat the oven at 400F. Prepare a baking tray with parchment paper and place your bacon strips, brush them with honey, make sure you do both sides really well, add black coarse pepper on the top and it’s ready to go in the oven. Bake until crispy it takes about 15 min but keep an eye on them, the smell of this is truly delicious. Take out of the oven when ready and place your crispy bacon on a chopping board let it cool and then chop roughly, you want to leave big chunks of bacon it’s even more delicious like that.
Reserve some of the juices and the fat from the tray about a 1/3 of a cup, in a measuring cup or other container.
To make the Bacon Mayo:
Add the homemade Mayo into a medium size bowl plus the fresh herbs finely chopped; add the bacon juices and fat, plus half of the Meyer lemon juice and Worcestershire sauce, add the Maldon salt and black pepper to taste. Mix really well with a spoon and add your crispy bacon at the end, just fold it in without over mixing.
Note: Important to put the bacon together with all the ingredients until you are going to use it, you want to maintain the bacon crispy in the Mayo, so have all your ingredients just ready to mix when you are ready to serve.
INGREDIENT:.
1 cup of organic mayo (homemade or store bought)
A handful of parsley and fennel tops
1 Meyer Lemon
Worcestershire Sauce
5 rashers of good quality Berkshire Bacon
2 tbsp of clear honey
1/3 of the juices and fat from the bacon
1tsp of Worcestershire sauce
Maldon salt and pepper to taste
Ingredients for homemade Mayo:
1 large egg yolk
2 tsp of lemon juice
1 tsp of white wine vinegar
1tsp of Dijon mustard
Pinch of Maldon salt
1 cup of canola oil
To make the Mayo:
Place the yolk, the lemon juice, white wine vinegar, Dijon mustard and salt into a medium bowl. Start whisking until it’s all blended really well, then start adding the canola oil little by little and slowly in a thin stream whisking constantly. You can do this by hand or you can do it with the help of a hand blender or a mixer. Keep whisking until you pour in all the oil and you get a thick consistency, cover in cling film and chill in the fridge.
For the Honey Glazed Crispy Bacon:
Preheat the oven at 400F. Prepare a baking tray with parchment paper and place your bacon strips, brush them with honey, make sure you do both sides really well, add black coarse pepper on the top and it’s ready to go in the oven. Bake until crispy it takes about 15 min but keep an eye on them, the smell of this is truly delicious. Take out of the oven when ready and place your crispy bacon on a chopping board let it cool and then chop roughly, you want to leave big chunks of bacon it’s even more delicious like that.
Reserve some of the juices and the fat from the tray about a 1/3 of a cup, in a measuring cup or other container.
To make the Bacon Mayo:
Add the homemade Mayo into a medium size bowl plus the fresh herbs finely chopped; add the bacon juices and fat, plus half of the Meyer lemon juice and Worcestershire sauce, add the Maldon salt and black pepper to taste. Mix really well with a spoon and add your crispy bacon at the end, just fold it in without over mixing.
Note: Important to put the bacon together with all the ingredients until you are going to use it, you want to maintain the bacon crispy in the Mayo, so have all your ingredients just ready to mix when you are ready to serve.