Put the bacon in a cold pan and turn the heat to medium. Cook slowly to render out as much fat as possible, adding neutral-flavored oil if needed to reach around 200ml of fat.

Strain the fat and transfer the bacon bits to an oven preheated to 160°C. Bake for 10-15 minutes until they become crisp.

Whisk together the egg yolks, mustard, lemon juice, and vinegar. Gradually pour in the slightly cooled fat while continuously whisking to create a smooth mayonnaise.

Mix the minced garlic and maple syrup into the mixture, then gently fold in the chopped crispy bacon and parsley until evenly distributed.

Adjust the seasoning by adding salt and a bit more lemon juice if needed, tasting as you go until the flavour is balanced.