April 26th, 2017
Recipe by: Foodoo Kitchen for duBreton
Preheat oven to 350°F (175°C). While oven is heating, chop 4 strips of bacon into small pieces (approximately 1/2 cm) and put in a frying pan.
Set the pan over medium low heat, stirring frequently until bacon is cooked but not yet crispy. Strain bacon grease into a bowl and set bacon bits aside on a plate.
Meanwhile, place garlic cloves in a small oven-safe dish. Add enough olive oil to fully submerge the garlic, approximately 1/2 cup.
Cover dish with lid or aluminum foil and roast in oven for 30 minutes, or until soft. Remove from oven, drain excess garlic oil into bacon grease and top up with remaining olive oil. Ensure the oil is cooled to room temperature before making the aioli or it will cook the eggs
In a food processor, blend together egg yolks and roasted garlic, slowly adding garlic oil/bacon grease in a thin stream. Mix thoroughly (approximately 3-5 minutes) to ensure the oil is fully emulsified.
Add lemon juice and white vinegar. Pulse until thick. Fold in bacon bits and set aside.
Lay remaining bacon (12 strips) on a parchment lined baking sheet, take care to not let the bacon overlap and use more than one baking sheet if necessary.
Place in oven and set temperature to 400°F (205°C). Once oven is fully heated, continue to cook bacon for 12-14 minutes, turning once halfway through.
Remove, and chop 4 slices into 1/2 inch pieces, leaving remaining bacon whole.
Enjoy the triple flavour!