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
Slices of thick bacon, chopped
Garlic cloves, chopped
cup Vegetable Oil
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.