the GoodEater Collaborative

Author: Kenji Lopez-Alt (41 Articles)

J. Kenji Lopez-Alt is a contributing editor for Cooks Illustrated Magazine, runs a private chef business, KA Cuisine, and writes a weekly column on burgers and food science for SeriousEats.com. He is also an occasional co-host of America's Test Kitchen . Kenji holds a BS from MIT and lives with his wife in Harlem.

Read about the science behind these recipes here.

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.

Spicy Duckonnaise

- 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.

Baconnaise

– makes about 2 cups baconnaise -

Ingredients

3/4 cup rendered bacon fat, melted
3/4 cup canola oil
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise (optional)
1 tablespoon water, plus more to correct consistency
lemon juice to taste
salt and pepper to taste
4 strips crisp bacon, crumbled
2 scallions, white and green parts, finely sliced (optional)

Procedure

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

2. Add egg yolks, Dijon mustard, mayonnaise, 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 lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cumbled bacon bits and sliced scallions, if using. Store in refrigerator in air-tight container for up to two weeks.

Garlic Beefonnaise
-makes about 2 cups beefonnaise -

Ingredients

1/4 cup rendered beef fat, melted
1 1/4 cups 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 tablespoon water, plus more to correct consistency
Lemon juice to taste
Salt and pepper to taste

Procedure

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

2. Add egg yolks, Dijon mustard, mayonnaise, garlic, 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 lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Store in refrigerator in air-tight container for up to two weeks.