Description

A luscious, creamy mayonnaise with a rich, savory twist made from turkey fat. Perfect for sandwiches, salads, and roasted veggies.

Ingredients

Scale

1/2 cup rendered turkey fat, cooled but still liquid
2 large egg yolks, room temperature
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/4 cup neutral oil (vegetable or avocado oil)
1/2 teaspoon salt, or to taste
Optional: garlic powder, smoked paprika, or fresh herbs like thyme or rosemary

Instructions

Gather all your ingredients and ensure your turkey fat is liquid but not hot. Room temperature egg yolks are crucial for proper emulsification.
In your blender or food processor, combine the egg yolks, lemon juice, Dijon mustard, and salt. Blend on low speed until the mixture is smooth and slightly thickened.
With the blender running on low, slowly drizzle in the turkey fat. Start with just a few drops at a time, gradually increasing to a thin stream.
Once all the turkey fat is incorporated, continue blending while slowly adding the neutral oil to smooth out the texture and balance the flavor.
Stop the blender and taste your mayo. Adjust seasoning with more salt or lemon juice if needed. Optionally, add garlic powder or smoked paprika.
Transfer your turkey fat mayonnaise to a clean, airtight jar and refrigerate immediately. It will keep for up to one week in the fridge.

Notes

[‘Always use room-temperature egg yolks for smooth blending.’, ‘Drizzle the fat and oil slowly to ensure proper emulsification.’, ‘Fresh lemon juice and high-quality mustard enhance flavor.’, ‘Store in a clean, airtight container and refrigerate immediately.’]

Prep Time: 15 minutes
Cook Time: None
Category: Condiment
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 90
Sodium: 100
Fat: 9
Saturated Fat: 2
Protein: 1

Keywords: Turkey fat mayonnaise, homemade mayonnaise, Thanksgiving leftovers, creamy spread, keto-friendly condiment