Bacon Aioli

By • September 20, 2013 • 0 Comments



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
  1. 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.
  2. 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.
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