Duckinnaise

#1

1/2 C duck fat, warmed just enough to liquify (just above room temp)
Three room temperature egg yolks
Juice from two key limes
Tbsp prepared horseradish
TSp pink Himalayan sea salt

By hand mix all ingredients except duck fat.
With an immersion blender, slowly drizzle duck fat in egg mixture, pulsing the immersion blender.

Delicious!

#2

A terrific idea! I’ve been experimenting with “____innaise’s” using the well-raised animal/poultry fats, and with great success. Recently I took the hot fat/au jus mixture from our roast chicken and stuck the immersion blender into it. I was pleasantly surprised at the lovely creamy sauce that it made for drizzle.

#3

Sounds yummy. I’ll try that.

(Cece Blackstock) #4

Bless you for sharing this!