ReddyMcMeaty
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creamy versatile sauce - mayo like, no dairy, all animal fatYou need a good blender
splash of boiling water
lard, or other animal fat
blend until creamy and the fat is melted
add an egg yolk, white vinegar or lemon juice, a garlic clove, salt, parsley (mustard, pepper or other things would be great but I was making it very low salicylate)
blend again until you have a thick creamy sauce
can be done with various peppers instead, like chipotle, or with wasabe.
It's just a mayo idea that uses animal fat melted with a little water, instead of needing to use plant oil.
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adwred
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What do you use it on? Just like mayo (tuna salad, etc.)? Do you refrigerate it or will it get really hard?
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ReddyMcMeaty
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today I ate it on lettuce and chicken and in beef stew. Ok and I did "try" a couple of B's noodles dipped in it. Refrigerated it has the hardness of pudding without the glibberiness, no wobble.
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adwred
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It sounds good. I bet it's great with the beef tallow that rises to the top of beef stock. That beef fat is so utterly delicious. Duck fat might be too 'poultry' or schmaltzy tasting, but I'd try it to see. 
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ReddyMcMeaty
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depends on the other spices, you could use an italian or a rosemary based seasoning in it and the poultry fat would taste great
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Carnation
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Just wanted to say that this recipe has been an answer to my prayers. I have a thing for horseradish mayo, but the storebought stuff is SCARY. I tried making mayo with olive oil once, but the flavor was awful. I'm really cautious about vegetable oils, so hesistated to try anything else. I had almost been convinced to try macadamia nut oil, but it was prohibatively expensive.
But a-ha, animal fat, of course! It works so well with any fat. I really liked it best with duck.
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ReddyMcMeaty
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In case it was not mentioned above, the tiny splash of water makes all the difference when making it with hard fat. Horseradish mayo!! Perfect!
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Carnation
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Yeah, I have a special place in my heart for horseradish. The plant I have growing in my garden came from my gran's farm, and is pretty much all I have left of that. She used to say it was good medicine, but I can't remember what for. I still love to eat it in my mayo, and also with any of my sashimi, whether fish or beef.
I've found that this animal fat based recipe comes together a lot more easily that the veg oil version of mayo. I just make a little batch with a hand whisk about once a week.
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adwred
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How much hot water and fat do you use? I made this last night with just under a cup of fat and probably 2 or 3 Tbsp. hot water and it was totally yummy, but it hardened to the texture of soft-ish butter in the fridge and I was looking for something a bit softer than that - more pudding-ish or mayo-like. I just didn't want to go overboard with the water and have it split.
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Carnation
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I hope Meg is more scientific than I am. Eeesh, I never measure anything! Some of my batches set up soft-buttery, and some set up more puddingy. I've yet to have a batch split, though. Just lucky, I guess. I've actually found that this comes together much more easily than any regular mayo I've ever tried, just whisk whisk and it's finished!
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adwred
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Ok, then I'm overthinking it. I'll just do. You use a whisk and not a blender, Carnation? Do you whisk the melted fat/water into the yolks, or just bung everything together and whisk?
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Carnation
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Yep, it comes together so quickly with a whisk, why bother getting something larger dirty? I usually whisk up the lard and water until smooth, then throw in the egg yolk, and then season and add a touch more water if needed. Different every time, but life is an adventure after all. Are you just making it plain, or are you zipping it up somehow? I've gotta get my brain thinking in failsafe mode now...
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adwred
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I use a teaspoon of plain rice vinegar (I figure rice is failsafe, so...  I seem to tolerate tiny bits just fine) and a little fresh garlic and half-salt (half regular salt, half potassium salt). It's like an aioli! Chives would also be yummy. Or coriander, for Asian-stylie.
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Carnation
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It definitely needs the vinegar in there, otherwise it wouldn't have the right zip. I also find that sometimes it makes it taste sweet. I'm thinking roasted garlic?
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ReddyMcMeaty
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| Carnation wrote: | | I hope Meg is more scientific than I am. Eeesh, I never measure anything! Some of my batches set up soft-buttery, and some set up more puddingy. I've yet to have a batch split, though. Just lucky, I guess. I've actually found that this comes together much more easily than any regular mayo I've ever tried, just whisk whisk and it's finished! |
Sorry, I never measure anything. I use a "tiny splash" of water, and more than a 1/3 cup of fat, but I keep adding fat until I figure it's enough. It's definitely under a cup of fat. Mine is definitely mayoey/puddingy, I probably am just using a tad less fat than you.
I am in love with my tiny blender, it's small and you screw the blades onto cups. It's so perfect with the 2 kids and my needing to do everything really fast, and with them in my hair. Seriously, I'd rather have the blender than even a fridge (in winter, I put food on the balcony and window ledges) or any other kitchen thingy, it gets used about 10 times per day.
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DaphneDescends
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Reddy, is your tiny blender kind of like the "Magic Bullet" one that has a little bullet shaped cup that you put upside down on the base?
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ReddyMcMeaty
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it's exactly that!
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adwred
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I want one!
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Carnation
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Uh, I had a Magic Bullet, but it was a blender!
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DaphneDescends
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| ReddyMcMeaty wrote: | | it's exactly that! |
Oh good! My mom and I were at the store the other day and were interested in it, but we were kind of afraid it was "gimmicky" and wouldn't work so well.
Nice to have a good review of it. 
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