The first time I had baconnaise was at GBK; what a revelation. I know it has become the trend in recent years to add bacon to everything (just type Bacon into Buzzfeed and you’ll find bacon jam, bacon sushi, bacon wrapped pizzas, chocolate bacon… i’m going to be sick!) Where most of these sound pretty gruesome to me, baconnaise – mayonnaise flavoured with smokey bacon, with crispy bits – is divine, especially with sweet potato fries. I couldn’t find a good recipe anywhere (and GBK don’t post their ingredients online…damn cheeky) so i’ve been trying to replicate it myself. And i’ve gone and cracked it!  

Serves 2

Ingredients  

• 2 large sweet potatoes
• 3 good quality smoked streaky bacon rashers
• 250ml mayonnaise
• 2 egg whites
• light olive oil
• 3 tbsp flour
• 2 tsp smoked paprika
• ½  tsp garlic powder
• a pinch of celery salt
• black pepper

Add the bacon rashers to the cold griddle pan, turn the heat on high and cook until really crispy on both sides. Remove the bacon and leave on a plate until completely cool, pouring the juices from the griddle into a mixing bowl. When cold, break up the bacon into small pieces and add to the juices with the mayonnaise, celery salt and smoked paprika. Mix well and keep covered in the fridge.   Preheat the oven to 240’c. Oil the baking tray well and add to the preheated oven   Cut the sweet potatoes into french fries, keeping the skins on. Whisk the egg whites in a mixing bowl until lightly whipped up. In another bowl mix together the flour, the rest of the smoked paprika, garlic powder and seasoning.   Add the fries to the egg whites and coat well. Next, take the fried and add to the flour mixture and shake to coat the fries. Take out the hot baking tray and place the fries onto the hot oil. Cook in the oven for 10 minutes, remove and turn the fries, then return to the oven and cook until crispy.