Serious Eats - seriouseats.com

Spicy Duckonnaise

Posted by J. Kenji Lopez-Alt, October 23, 2009 at 10:43 AM

Note: Read about making animal-fat mayonnaise for a full recap on the science behind these recipes. The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise. The mayonnaise can also be made in a bowl with a whisk. This mayonnaise can be made with vegetable oil in place of the rendered animal fat - though flavor will suffer.

- makes about 2 cups duckonnaise -

Ingredients

3/4 cup rendered duck fat, melted
3/4 cup canola oil
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise (optional)
1 to 2 cloves garlic, grated on microplane grater or pressed through garlic press
1 teaspoon red Thai curry paste
1 tablespoon water, plus more to correct consistency
lime juice to taste
salt and pepper to taste
2 tablespoons chopped cilantro

Procedure

1. Combine duck fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.

2. Add egg yolks, Dijon mustard, mayonnaise garlic, curry paste, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lime juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cilantro. Store in refrigerator in air-tight container for up to two weeks.

Post a Comment Favorite this!  (3)

Tags: condiments, duck, mayo, mayonnaise, meatonnaise