Schmaltz Aioli Recipe

Name: Schmaltz Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg yolks; 2 teaspoons apple cider vinegar; 1/2 small garlic clove, minced; 1/2 cup vegetable oil; 1/4 cup schmaltz (chicken fat), melted and cooled slightly (see Note); 2 teaspoons finely chopped tarragon; 2 teaspoons finely chopped parsley; 1 teaspoon finely chopped celery leaves (optional); 1/2 teaspoon finely chopped savory or oregano; Kosher salt; Freshly ground pepper

Servings: persons

2 large egg yolks
2 teaspoons apple cider vinegar
1/2 small garlic clove, minced
1/2 cup vegetable oil
1/4 cup schmaltz (chicken fat), melted and cooled slightly (see Note)
2 teaspoons finely chopped tarragon
2 teaspoons finely chopped parsley
1 teaspoon finely chopped celery leaves (optional)
1/2 teaspoon finely chopped savory or oregano
Kosher salt
Freshly ground pepper

1
In a medium bowl, whisk the egg yolks with the vinegar and garlic.
2
Add a few drops of oil at a time, whisking constantly until the sauce starts to emulsify.
3
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.
4
Whisk in the schmaltz in a thin stream until it is incorporated.
5
Stir in the tarragon, parsley, celery leaves and savory.
6
Season the aioli with salt and pepper.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large egg yolks, 2 teaspoons apple cider vinegar, 1/2 small garlic clove, minced, 1/2 cup vegetable oil, and more.

Yes, Schmaltz Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Schmaltz Aioli

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