Ingredients
- ¾ Cup Duck Fat (6 oz.)
- 2 egg yolks
- 1 tsp. Lemon juice
- 2 tsp. Apple cider vinegar
- 1 tsp Dijon mustard
- Sea salt to taste
Direction
- Heat the duck fat in a small pan or in the microwave to 165 degrees then let cool for a few minutes.
- In a food processor or blender, add egg yolks, lemon juice, vinegar, and Dijon mustard. Combine until creamy.
- Slowly drizzle in the duck fat and continue to blend slowly. Gradually increase the speed of the blending until fat is fully emulsified into the mixture.
- Season with salt to taste. Store in an airtight container.