One of my all time favourite condiments (and up there with my all-time favourite things in general!) is aioli. It's creamy, tangy goodness is amazing smothered on most savoury things. Or eaten off of a spoon - if it has been a stressful day.
Here I take traditional aioli to the next echelon of decadence by incorporating both rendered bacon fat, and bacon bits into the mix.
This is a teaser recipe as it is part of a larger dish which I have created in partnership with duBreton. Full post to come Monday!
Bacon and roasted garlic aioli
4 strips of good quality bacon (here I used duBreton organic bacon)
6 cloves of garlic
1 cup (250 ml) of olive oil (approximately)
3 egg yolks
1 tablespoon (15 ml) of lemon juice
1 teaspoon(5 ml) of white vinegar
Begin by roasting the garlic. Preheat oven to 350F and peel the garlic cloves. Place them in a small oven-safe dish and cover with enough oil to submerge the cloves completely (reserve the rest of the oil in a measuring cup). Cover the dish with aluminium foil and roast for approximately 30 minutes, or until the cloves have softened. Drain the garlic oil back into the reserved olive oil and set aside.
Chop the bacon into small cubes – about ½ cm by ½ cm – think bacon bits. Set a sauté pan oven medium-low heat and add the bacon to the pan. Cook medium-low heat, to gently render the bacon fat and cook the bacon. Once the bacon is fully cooked, but not crisp, strain the bacon fat into the garlic oil and olive oil mixture, reserving the bacon bits. You should be left with approximately 1 cup (250 ml) of oil. If it is short, top up with plain olive oil.
In a food processor, whiz together the egg yolks and roasted garlic and very slowly dribble in the oil. It should take between 3-5 minutes to fully incorporate the oil. Once the oil has been incorporated, add the lemon juice and white vinegar and pulse to combine. The aioli should be thickened and ready, but if it is too thick, add a teaspoon or two of water to obtain your preferred consistency. Lastly, fold in the bacon bits. Store in a sealed container for up to one week.