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Garlic Beefonnaise

Posted by J. Kenji Lopez-Alt, October 23, 2009 at 10:40 AM

Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise. The mayonnaise can also be made in a bowl with a whisk. This mayonnaise can be made with vegetable oil in place of the rendered animal fat - though flavor will suffer.

- makes about 2 cups beefonnaise -

Ingredients

1/4 cup rendered beef fat, melted
1 1/4 cups canola oil
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise (optional)
1 to 2 cloves garlic, grated on microplane grater or pressed through garlic press
1 tablespoon water, plus more to correct consistency
Lemon juice to taste
Salt and pepper to taste

Procedure

1. Combine beef fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.

2. Add egg yolks, Dijon mustard, mayonnaise, garlic, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Store in refrigerator in air-tight container for up to two weeks.

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Tags: beef, condiments, mayo, mayonnaise, meatonnaise