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ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

You 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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"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Wed Oct 31, 2007 1:21 pm Post subject:

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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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

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.
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Wed Oct 31, 2007 8:34 pm Post subject:

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. Yup

_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

depends on the other spices, you could use an italian or a rosemary based seasoning in it and the poultry fat would taste great
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

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.

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

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!
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

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.

adwred · Posted: Mon Jan 07, 2008 7:27 pm Post subject:

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.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

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!

adwred · Posted: Mon Jan 07, 2008 8:20 pm Post subject:

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?
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

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...

adwred · Posted: Tue Jan 08, 2008 1:36 am Post subject:

I use a teaspoon of plain rice vinegar (I figure rice is failsafe, so... Dunno

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.
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

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?

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

DaphneDescends · Posted: Wed Jan 09, 2008 3:29 am Post subject:

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?

ReddyMcMeaty · The Boss Joined: 20 May 2006 Posts: 5776

it's exactly that!
_________________
"Man lives on one quarter of what he eats. On the other three quarters lives his doctor."

adwred · Posted: Wed Jan 09, 2008 1:37 pm Post subject:

I want one!
_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

Carnation · Top Carnivore Joined: 15 Dec 2007 Posts: 3586

Uh, I had a Magic Bullet, but it was a blender!

DaphneDescends · Posted: Thu Jan 10, 2008 2:40 am Post subject: