For the Love of Smoking & Curing
char • cu • te • rie: noun, (,)shär-1 kü-tǝ-1 rē
1) a delicatessen specializing in dressed meats and meat dishes
2) the products sold in such a shop
It was a mission inspired by charcuterie...
Ingredients
- 6 anchovy fillets
- 1 egg
- 2 tablespoons Dijon mustard
- 1 clove garlic, chopped
- 1 teaspoon black pepper
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Sriracha chili sauce
- 1/4 teaspoon Worcestershire sauce
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons water
- 2 tablespoons grated Parmesan
- 2 tablespoons bacon grease
- 1/2 cup plus 2 tablespoons salad oil
Instructions
In a medium bowl, combine the anchovy fillets, egg, Dijon mustard, garlic, black pepper, lemon juice, Sriracha chili sauce, Worcestershire sauce, red wine vinegar, water, and Parmesan. Blend ingredients with an immersion blender until well combined.
While mixing this puree with the blender, slowly add the bacon fat. Once combined, continue mixing and slowly add the salad oil, blending until all ingredients have been emulsified.
Recipe courtesy of Chef Nelson, Tusk & Trotter
Editor's note: to try Chef Nelson's bacon recipe, visit edibleozarkansas.com/recipes/
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