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.
- 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)
Whisk egg yolk, mustard, lemon juice and mustard together.
While continuing to slowly whisk, drizzle rendered foie gras fat in to the mixed ingredients to create an emulsion.
Repeat this process with the canola oil.
Season with salt and/or pepper to taste.
Recipe by Jake Vorono
Foie Gras Recipes
Meat & Seafood Sauce Recipes