Years ago in a kitchen far, far away, Clio, we made a sauce handsomely named bacon emulsion. The sauce was amazing; a dark rich chicken stock reduced down with bacon and onions, pureed, strained and emulsified with butter. A touch of CRP, a dash of soy sauce, a splash of lemon brought the base into balance.
With that as the inspiration we infused milk with smoked ham hocks and crispy bacon. We added a few seasonings, that is arbitrary. We thickened the milk with a portion of a gellan-milk block (3% gellan by weight for the block). The result is a silky smooth puree of bacon which is now spreadable. Time to go back and revisit the original bacon emulsion, add a few aromatics and bring this hybrid into action for BLT season.
