DUCK FOIE GRAS MAYONNAISE
by Jenny Chamberlain
3/4 cup rendered duck foie gras fat, melted
3/4 cup vegetable oil
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons mayonnaise, to help bind
1 tablespoon water to start, more if needed to adjust consistency
lemon juice, to taste
salt and pepper, to taste
Combine duck foie gras fat and vegetable oil.
Add egg yolks, Dijon mustard, mayonnaise and water to food processor. Pulse processor a few times to combine ingredients. Slowly and evenly drizzle fat and oil mixture while processor is running. Stop as needed to scrape down sides and regroup. Season with lemon juice, salt, and pepper to taste. If mayo is too thin drizzle in a very small amount of cold water while machine is running again to thicken the emulsion. Store in refrigerator.