Chef de cuisine Davis Taylor of Rhubarb in Asheville, North Carolina, shares this recipe for tallow aïoli. The recipe brings in a depth of flavor, using fatty tallow and elements like fresh herbs, apple cider vinegar, and Worcestershire sauce. Taylor recommends pairing the tallow aïoli with leaner cuts of beef that could use a little more fat content, such as New York strip or sirloin. Alternately, you can balance out the aïoli’s rich flavor by combining it with brighter sauces like a pepper relish or chimichurri.
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
- In a deep braising pan, add beef fat scraps, garlic, and thyme and cover with lid. Cook in oven at 250 degrees for 12 hours. Use a colander to strain off tallow (the fat); discard everything else. Transfer tallow to quart container and cool, but not so much that it solidifies.
- In a food processor, process garlic, mustard, vinegar, honey, and Worcestershire until garlic is finely minced.
- Continue processing garlic mixture while slowly drizzling tallow into food processor, pausing halfway through to let everything combine before adding more tallow. Once all tallow is incorporated, transfer aïoli to bowl and stir in parsley and chives and season with salt.
Recipe byDavis Taylor of Rhubarb in Asheville, North Carolina