Foie Gras Aioli

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Foie Gras Aioli

Use the rich decadence of foie gras to take your aioli to the next level! The foie fat imparts a sweet, meaty flavor while making the finished sauce even creamier.

INGREDIENTS
  • 3 oz Rendered Foie Gras Fat (use excess fat from previously searing foie slices, or render spare bits of foie)
  • 1 Egg Yolk
  • 1 tsp Dijon Mustard
  • 1 tsp Whole Grain Mustard
  • Juice of 1/2 Lemon
  • 1 clove of Garlic, minced
  • 4 oz Neutral Oil (canola, vegetable, etc)

DIRECTIONS

1

Whisk egg yolk, mustard, lemon juice and mustard together.
2

While continuing to slowly whisk, drizzle rendered foie gras fat in to the mixed ingredients to create an emulsion.
3

Repeat this process with the canola oil.
4

Season with salt and/or pepper to taste.
5

Recipe by Jake Vorono


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