Saturday, July 7, 2018

Smoky Brisket Mayonnaise

For the 4th of July, I prepared a smoked brisket. I used a combination of open roasting in the oven, then charcoal, hickory and walnut on the grill, using indirect heat, for the better part of a day.   As a result, I had a great deal of rendered beef fat to either find a use for, or dispose of.  I like to keep some of the brisket fat to enhance the flavors of other proteins and dishes, it's smoky and beefy flavor, ever present.
I created this mayonnaise using a portion of the brisket oil.  With the right vessel and an immersion blender, you can literally make this recipe in as little as 20 seconds active time, gathering the ingredients will take another few, still less than 5 minutes.  Instead of lemon juice, I used lime and also swapped out regular cider vinegar, for organic raw vinegar. 
This recipe is great for dressing sandwiches and other places you want a rich and delicious tasting condiment!
Recipe:
1 c. canola oil or vegetable oil
1/4 c. rendered brisket fat, cooled and at room temperature*
This oil has been allowed to sit and settle into a slightly tinted clear state.
1 large egg
1 tsp. lime juice
1 tsp. dijon mustard
1 tsp. raw organic vinegar
1/4 to 1/2 tsp. kosher salt
1/2 tsp. granulated sugar
Place all the ingredients from the egg down in a clear vessel with high sides, I used a plastic 2 cup capacity measuring cup.
Add the oils after the other ingredients.
Insert immersion blender to the bottom of the vessel and blend on high until mayonnaise is set, less than 30 seconds.
Transfer to a jar with lid or to a bowl, your mayonnaise is ready to use.
Makes about 1 1/2 cups.

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Smokinhotchef
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