One of my very least favorite things about making mayonnaise with a blender is the whole "very slowly pour in the oil in a super thin stream" part. It's far too meticulous for my liking. "It's so easy", they say..."it's fool proof!" Yeah. I call bullshit. Unless you have the patience to thinly pour out a cup of oil into a running blender for like thirty minutes, it's neither easy nor fool proof. I might just be incredibly challenged, but it's always a toss up whether or not I'm going to get that thick, glorious mayo consistency.
Yes. This recipe uses actual liver. I only stipulate this in the beginning because when I told people I was making liver pâté, I got a lot of "what is that?" or "what is that made with?" ...Uhhh...liver. It's like they thought "liver" was code for something other than liver. Not shockingly, the concept of eating an animal's liver freaks a lot of people out. Understandably. However, organ meat is a supreme super food and is LOADED with great nutrients.
I mean, honestly...how in the world can any other flavored aioli compete with a bacon aioli? Cue another reason why paleo isn't hard. BACON. AIOLI. The fact that I can slather this creamy goodness all over my hard boiled eggs or morning ribeye (casual...ribeye for breakfast) is just utopia. Light bulb - this would make for a bomb chicken salad base. Go get ya some!
What do you do when you have an abundance of herbs that you want to use before they go bad? Make sauces and spreads! A friend of mine is so generous with her beautiful garden that she often delivers freshly picked produced and herbs right from the source! The other week she brought me bags of basil, mint, oregano rosemary, a spaghetti squash and eggplant...it was seriously like Christmas in July.