Duck Fat Mayonnaise

     There are times when we have incredibly flavorful byproducts from cooking.  All too often though, the saved item goes bad waiting for "The Right Use".  We shake our heads and silently admonish ourselves for not making use of it.  Sometimes we wonder what we would ever do with it.  I have heard that one A LOT.  While duck fat seems like some exotic ingredient reserved for some hipster joint with an abstract symbol for a name, it has a long history as an ingredient to add flavor and richness to otherwise ordinary food. 

Have a look at a few ideas to use duck fat to add some complexity to your meals.

Duck Fat Mayonnaise

1/2 C Rendered Duck Fat

1 1/2 C Canola oil.  (Olive oil would distract from flavor)

3 Large Duck Egg Yolks

1 Smallish to medium Onion finely minced and fully caramelized

1 t Lemon Juice

Pacific Sea Salt & Fresh Ground Pepper to taste.

Mix oils in a container that will allow you to slowly pour.

In a sufficiently sized mixing bowl, combine yolks, onion, & lemon.

Using a mixer on a highish speed beat the yolks mixture.

Slowly SLOWLY! Drizzle the oil into the yolk mixture while making sure it takes up the oil before adding more.

Take your time.  This takes time even for experienced chefs. 

When you have added in all the oil, just mix a tad more just for the sake of ensuring it's all incorporated.

Season with Pacific Sea Salt & Fresh Ground Pepper to taste.

Use Duck Fat as the oil in a savory pastry crust

Fried Eggs

Shrimp Toast

Garlic Bread