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Cooking fat mayo/resting juice mayo
Appears in
By Max Halley and Ben Benton
Published 2018
Maybe you’ve cooked something meaty like bacon and sausages in a frying pan or roasted a chicken or some lamb in the oven. Maybe you’ve cooked a massive steak that’s now on a plate covered in foil, resting into submission. There’s fat and/or juice in that pan or on that plate. And you don’t want to waste it, so mix it into mayonnaise.
Sometimes, like in the pork chop recipe you might have had the pan so hot the goods left behind are burned. Don’t use that stuff — stick with the juices from the resting plate. One flat tbsp of cooking fat/juice, to two heaped tbsp of mayo.
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