Mean Mister Mustard sleeps in the park
Shaves in the dark trying to save paper
Sleeps in a hole in the road
Saving up to buy some clothes
Keeps a ten bob note up his nose
Such a mean old man
“Mean Mr. Mustard” by The Beatles
Continuing with BLT challenge week…
This picture was taken a couple of days later, that’s why it looks a little oily.
Don’t be afraid to make your own aioli, I have a couple of pointers for you.
1. Use the freshest eggs that you can find, this will hopefully eliminate any chances of getting sick
2. Use a squeeze bottle to add your fat to the yolks, this will help to ensure that you don’t accidentally add too much fat
3. If your aioli does break, add another egg yolk, it should help everything come back together
Ingredients:
¼ cup bacon fat (from about 6 pieces of bacon)
¼ cup olive oil
1 clove of garlic, cut in half
2 egg yolks
½ teaspoon dry mustard
Salt and pepper
Directions:
1. Combine bacon fat and olive oil
2. In a medium bowl, rub the exposed garlic halves all over the bowl, discard garlic
3. Add egg yolks and mustard, whisk together
4. Slowly whisk in bacon fat/olive oil
5. Season with salt and pepper
3 Comments
September 25, 2009 at 6:53 pm
I love the squeeze bottle tip…maybe I should try my hand at mayo/rouille again with your advice.
September 26, 2009 at 6:17 pm
Try it, it works really well!
October 4, 2009 at 10:18 am
[...] your lobsters are cooling, crisp some bacon and whip up some thick mayo* (maybe using a little bacon grease in your mayo). In this case we used fresh lemon as our acidic component with some pounded garlic and tarragon. [...]