Delicious duckfat mayonnaise

[Susie]

Two eggs, a pinch of salt and pepper, a splash of red wine vinegar, a huge spoonful of Dijon mustard, a biggish garlic clove, and a handful of freeze-dried mixed salad herbs (the jat is marked, 'garlic, chives, parsley, shallots'.

I put all that into a big jar and mixed it with a stick blender while adding the somewhat liquid fat from a pot of confit de canard. it 'mayoed' up beautifully and I left it til this morning to eat...the flavours had mellowed together and so maybe it was a bit garlicky, but the taste of the confit was right there, delicious.

We ate it for lunch on sandwiches of wholewheat bread, hard boiled eg and, mixed salad greens (lamb's lettuce, chicory, batavia, raddicio). It might have been nicer with a slice or two of tomato, but as they're out of season, I don't like paying high prices for the ones that are available from the other side of the earth.
a few seconds ago

Next....bacon mayonnaise!

[Twoolf]

Heart attack on a spoon.......

[blue gecko]

It sounds very nice Susie. I read about making different mayos with different fats. I'm not sure if it was here or not but it sounded like a good idea. Fats that tend to be a bit more saturated would make a firmer mayo providing they didn't become grainy before the mayo was finished. We've got some rendered turkey fat that would probably work well with your recipe, may just have to give it a whirl.