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Author Notes: I made this to serve with spicy homemade chicken strips. Buy really good bacon for this, it's the star. I bought mine from a small family farm near my home that makes the best bacon I've ever had. - Johnny Ringo
Makes 1 1/2 cups
- 4 Slices of thick bacon, chopped
- 3 Egg yolks
- 2 Garlic cloves, chopped
- 3/4 cups Vegetable Oil
- 1 tablespoon Fresh lemon juice
- Salt and Pepper to taste
- Fry the chopped bacon over low heat to render the oh so delicious fat. When done to your liking, strain the bacon and reserve the fat in a glass measuring cup. Fill the measuring cup to the 1 cup level with oil (combined oil and bacon fat). Set the bacon aside to add back into the completed aioli.
- Puree the egg yolks and garlic in a blender. Slowly add the oil and bacon fat mixture to the running blender to create an emulsion. If the aioli is too thick, thin with a little water. Fold the bacon into the sauce, add the lemon juice and salt and pepper to taste.