Garlic Beefonnaise Recipe

1. 1

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

2. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.