
I thought that it would be easy to change out a few ingredients and make the aioli from Cook's Illustrated in a completely different way.
WRONG.
My changes to the recipe were to eliminate the garlic then add bacon and some of the drippings. I first tried making it by throwing everything in the processor at once. The drippings screwed with the science of the aioli and the oil never emulsified. That meant the first batch went into the garbage.

That’s when I realized I needed to make the aioli according to the directions of Cook’s Illustrated, like I had originally, with good olive oil and mix in the bacon and drippings after the it was processed.
If it ain’t broke then don’t fix it!
I was hoping to invent a new sauce, but in the end I took a really good recipe from a trusted source and added bacon. I won’t use this for my print column or in a book of original recipes but it did make for a tasty sauce to dip some fries in.
Eat well, cook often ...
Makes 3/4 cup; 5 minutes
2 Egg yolks
4 tsp Lemon juice
1 tsp Garlic, finely minced
1/8 tsp sugar
3/4 C Olive oil
4 strips Bacon diced
2 Tbs Bacon drippings reserved
Make aioli in processor
Place yolks, lemon juice, sugar, garlic, salt and pepper to taste in a food processor. Pulse to combine ingredients. Turn processor on and slowly drizzle oil in. Once all the oil has been incorporated and aioli forms stop processor and scrap down sides.
Add Bacon
In a pan over medium heat cook bacon until crisp. Remove to a paper towel-lined plate. Reserve two tablespoons of drippings from pan and let cool slightly. Add bacon and drippings to processor and pulse until combined with aioloi. Remove to a bowl for serving.
2 comments:
I wonder if you could replace some or all of the olive oil with bacon drippings?
I wonder if you could replace some or all of the olive oil with bacon drippings?
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