Spicy Duckonnaise
This unique condiment elevates a classic mayonnaise by using rendered duck fat for a deep, savoury flavour. The addition of Thai red curry paste and fresh lime juice introduces a vibrant, spicy note, while fresh cilantro adds a final aromatic touch. It's a versatile sauce that can be used as a spread or a dip, ready in just 10 minutes.
Ingredients
- 3/4 cup rendered duck fat, melted (see note)
- 3/4 cup canola oil
- 2 egg yolks
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise (optional, see note)
- 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
Method
- Pour the melted duck fat and canola oil into a 2-cup liquid measuring jug and whisk them together.
- Place the egg yolks, Dijon mustard, mayonnaise, garlic, curry paste, and 1 tablespoon of water into a food processor bowl. Process the mixture for 5 seconds. Use a spatula to scrape down the sides of the bowl. With the processor running, gradually pour the combined fats into the bowl in a thin, steady stream, pausing to scrape the sides if needed. Season with lime juice, salt, and pepper, then adjust the texture with more water until it is thick, smooth, and creamy. Mix in the chopped cilantro. Keep refrigerated in a sealed container for up to two weeks.
Nutrition (per serving)
Sodium972000 mg
Recipe details
CategoryEntree
Cuisineamerican
AuthorJ. Kenji López-Alt
