This is a variation of The Clothes Make The Girl's mayo recipe. I used it to make a roasted garlic aioli to go along side this BEAUTIFUL roasted artichoke. If you don't know how to roast an artichoke, go buy one, lop the top off, stuff a couple of cloves of garlic between the leaves, drizzle some olive oil all over it then wrap it in foil. Pop it in the oven for about 30 minutes on 350. When its done, remove the cloves and mash them and add the baconaise and a little lemon.... *nom nom*
1. Your ingredients must all be at room temperature; the egg, oil, and lemon juice want to mingle in a cozy embrace.
2. Take your time. And then go slower than that.
3. Look at the expiration date on your eggs. Add about a week. Write that date on the lid of your storage container so you know when to toss your mayo (if it lasts that long).
4. Do not use expensive, fancy extra-virgin olive oil; the olive flavor is overpowering. I use the grocery store brand “light tasting” olive oil. It barely tastes like olives which is not so good for green salads, but is awesome for mayo.
1 egg @ room temp
1/2 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons lemon juice @ room temp
1/4 cup light olive oil
1 cup bacon fat melted but not hot
1. Place the egg, dry mustard, salt, and lemon juice in the blender. Add the olive oil and whirl until well mixed – about 20 to 30 seconds.
THIS IS THE IMPORTANT PART!
2. The only remaining job is to incorporate the remaining 1 cup bacon fatl into the mixture. To do this, you must pour very slowly. It’s a fairly long time. Breathe. Relax. Drizzle slowly.
If you’re using a blender, you’ll hear the pitch change as the liquid starts to form the emulsion. Eventually, the substance inside the blender will start to look like regular mayonnaise, only far more beautiful. Do not lose your nerve and consider dumping! Continue to drizzle.
If your ingredients were all at room temperature and you were patient, you will be rewarded!