Render the bacon fat

• Place the smoked bacon in a cold frying pan.
• Turn the heat to medium and render out as much fat as possible.
• Add a little neutral oil if needed, since the mayonnaise needs around 200 ml of fat.

Crisp the bacon

• Strain off the fat and set it aside to cool slightly.
• Spread the bacon bits on a baking tray and bake at 160 °C until dry and crispy.

Start the mayonnaise

• Whisk the egg yolks with the mustard, lemon juice and vinegar.
• Slowly stream in the slightly cooled bacon fat while whisking constantly until a mayonnaise forms.
• Top up with neutral oil if there is not enough bacon fat.

Finish the sauce

• Stir in the garlic and maple syrup.
• Chop the crispy bacon and parsley, then stir everything through the mayonnaise.

Season and serve

• Taste and adjust with salt and a little lemon juice.
• Serve with burgers or chips.