Tagged With mayonnaise

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Video: There is only one correct way to “dispose” of bacon grease, and that is by consuming it. While it is a fantastic frying oil — especially for eggs and bread — it also makes a superb mayonnaise, a rich and salty compound butter, and a truly transcendent salad dressing.

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It seems that, in an attempt to rebrand mayonnaise, various hip food establishments insist on calling all sorts of creamy condiments “aioli”. I refuse to stand idly by, letting this go unchecked. Aioli is not, as some would have you believe “fancy mayo”. Aioli is its own, very specific thing, and it is amazing.

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When it comes to burgers, I prefer to keep things simple. A thin, smashed patty; a good melty cheese; maybe a little onion, tomato and pickles. I don’t need fried eggs, avocado or super thick bacon. I am, however, very into the idea of cheese mayonnaise, which frankly streamlines my already simple burger even further.