Start by placing the bacon in a cold pan, then turn the heat to medium. Cook the bacon slowly to render out as much fat as possible. If necessary, add a neutral-flavored oil to achieve about 200ml of fat.

Once you have enough fat, strain it, and transfer the bacon bits to an oven preheated to 160°C. Bake the bacon for 10-15 minutes, or until it becomes crispy.

In a separate bowl, whisk together the egg yolks, mustard, lemon juice, and vinegar until well combined. Gradually pour in the slightly cooled bacon fat while continuously whisking to create a smooth mayonnaise-like consistency.

Next, mix in the minced garlic and maple syrup, stirring until combined. Gently fold in the chopped crispy bacon and fresh parsley, ensuring they are evenly distributed throughout the mixture.

Taste your creation and adjust the seasoning as necessary by adding salt and a bit more lemon juice if needed. Continue tasting until the flavors are balanced and to your liking. This creamy bacon mayonnaise is perfect for serving with sandwiches, salads, or as a dip. Enjoy!