The Chef is all but addicted to the Bourbon Mayo from Bardog, despite his very un-Chef-like (and in my opinion, very illogical) aversion to mayonnaise. That’s probably because the stuff is downright good.
Take a page from the Game Day playbook, though, and go easy on the bourbon at first. The longer it sits, the more potent it gets, so consider that when pouring.
Oh, and try this on fries. It will allow you to fuse America’s obesity epidemic and classy European tradition, and that’s just super cultural and stuff.
- Mix all ingredients together.
- Cover and chill. Serve on burgers or slop up with fries. It’s your world.