Homeade Aoli (Basically a mayo sauce)

[BeastMan]

Yesterday I made a garlic lime aoli from scratch and it really got the wheels to turning for condiments for cookouts. Some people do it the cheater way and just add ingredients to mayo but I actually combined my ingredients with egg yolks and slowly incorporated the oil (which basically makes it mayo).

For grilling purposes, I'm already thinking of a smoked chiptole pepper aoli. My next level research is going to involve using natural animal fats as my oils. I'm not sure if I could go 100% pork or beef fat because I'd be worried about the consistency, particularly if it had to sit. There has to be a happy medium of olive or cottonseed oil to animal fat that will retain the correct consistency for a least a cpl hours. Can you imagine a beefy smoked chiptole mayo for a burger at your next cookout????

[SapperDawg]

I think duck fat is going to be the way to go if you want animal fat. Unless you kill a spring bear feeding on berries. My buddy killed one a couple years ago and rendered the fat. It was amazing....I was shocked at how well it cooked up.

[BeastMan]

I think duck fat is going to be the way to go if you want animal fat. Unless you kill a spring bear feeding on berries. My buddy killed one a couple years ago and rendered the fat. It was amazing....I was shocked at how well it cooked up.

Thanks for that suggestions. That might be what I have to do

[DancingRabbit]

Is there any concern about salmonella from the raw egg? Not too worried about myself as I seem to have a cast iron immune system, but I would hate to make someone sick.

As I understand it, any potential salmonella contamination would be on the outside of the shell. Is there anything you can wash the eggs with to reduce or eliminate any risk?

[BeastMan]

Plenty of sauces have raw egg yolk such as hollandaise or homemade mayo. I'm assuming jar mayo is pasteurized or something like that. I've never been concerned about raw or undercooked egg but that just me. That said, I'll eat a medium hamburger and some folks freak out about a touch of pink in ground beef