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Schmaltz Aioli

  • 3servings
  • 20minutes

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Source: www.foodandwine.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Silicon, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large egg yolks

  2. 2 teaspoons apple cider vinegar

  3. 1/2 small garlic clove, minced

  4. 1/2 cup vegetable oil

  5. 1/4 cup schmaltz (chicken fat), melted and cooled slightly (see Note)

  6. 2 teaspoons finely chopped tarragon

  7. 2 teaspoons finely chopped parsley

  8. 1 teaspoon finely chopped celery leaves

  9. 1/2 teaspoon finely chopped savory or oregano

  10. Kosher salt

  11. Freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a medium bowl, whisk the egg yolks with the vinegar and garlic. Add a few drops of oil at a time, whisking constantly until the sauce starts to emulsify. When it starts to look creamy, gradually add the rest of the oil in a very thin stream, whisking constantly until a thick sauce forms. Whisk in the schmaltz in a thin stream until it is incorporated. Stir in the tarragon, parsley, celery leaves and savory. Season the aioli with salt and pepper.

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