Tallow Aïoli
Davis Taylor of Rhubarb in Asheville, North Carolina shares this recipe for flavorful tallow aïoli to add richness to lean cuts of beef.
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Cooking tools:
- Food processor
- Braising pan
- Oven
- Colander
- Quart container
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 5 pounds beef fat scraps (such as the fat cap on sirloin or New York strip)
- 1 head garlic, cut in half
- 1 bunch thyme
- 4 cloves garlic
- ½ cup dijon mustard
- 1 tablespoon honey
- 1 tablespoon Worcestershire sauce
- ½ cup apple cider vinegar
- 2 cups tallow, tempered but not solidified
- 1 bunch parsley, finely chopped
- 1 bunch chives, finely sliced
- Salt to taste
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