Cook your bacon in a heavy pan (we prefer cast iron)
Remove bacon save for later, leave drippings in the pan (or add saved drippings)
Cut brussel sprouts in half and fill the pan, cut side down
Cook over medium to med-high heat until the bottoms are dark brown, but NOT burnt
Melt about half a stick of butter in another small pan
Mince your garlic and add to the butter, lightly cook the garlic
Add 3+ threads of saffron and crumple into the butter
To a 4 cup pyrex add the egg yolk, the juice from half of a lemon, heavy pinch of salt and bit of mustard
Using your immersion blender, whisk in olive oil slowly until you have a good base, maybe about 1/4 cup total. If you don't have an immersion blender, consider getting one or see alternative options here.
Whisk in the butter mixture and add salt as needed.
Serve and enjoy!
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