BeastMan
01-28-2015, 02:26 PM
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????
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????