Six Easy Duck Fat Aiolis for Seafood and Meat

Nothing could be easier than making your own flavored aioli - especially when you take a savory shortcut and start with our duck fat mayonnaise as a base. This carnivore version of mayonnaise is made without any vegetable or seed oils and brings a little extra umami to every bite. There is no wrong way to enjoy these super simple aiolis - use them in place of plain mayonnaise for dipping sauces, sandwich spreads, and a side for grilled meat or seafood. You’ll find a variety of ways to enjoy them in everyday dishes. Read on to see which one you’ll make first.

Six Easy Duck Fat Aiolis for Seafood and Meat

Aioli with Garlic Confit

The classic Provençal recipe for aioli involves plenty of raw garlic pounded or grated into a base of olive oil which is emulsified into a creamy spread. Our version relies on garlic confit - another French flavor secret that is a kitchen staple. To make it, a handful of garlic cloves are gently poached in duck fat until soft, which mellows the pungency. Drained and cooled cloves are combined with two egg yolks in an immersion blender. Then the garlic-scented duck fat is drizzled into the jar and slowly incorporated until a thick consistency is achieved. Periodically adding a splash of water will keep the duck fat loose. This produces a gorgeous condiment that can be served in le grand aioli, spread on sandwiches, or served as a dip for frites or crudites.

Truffle Aioli

The flavor of black truffle is a welcome addition to aioli. To make it, simply whisk a teaspoon or so of black truffle-flavored oil into our duck fat mayo recipe. Add a single grated garlic clove, a little squeeze of lemon, and salt to taste (extra points for using truffle salt) and combine fully. Take care to add a small amount of truffle oil, as it can be overwhelming if too much is added. You can always add more if needed. Try truffle aioli with duck fat frites dusted with Parmesan cheese and chopped rosemary, as a dipping sauce for charred cauliflower, or a creamy spread for a burger grilled with a dollop of truffle butter in the center of the beef.

Old Bay Aioli

The classic flavor of Old Bay seasoning has long been associated with seafood of all kinds. That’s because this blend of 18 secret spices was created by a German immigrant in Baltimore in the late 1930s to pair with the abundant crab and shellfish of the area. We fortified our duck fat mayonnaise with a generous helping of Old Bay, lemon juice, and chopped scallions for the ultimate seafood accompaniment. Try it in place of mayo in a shrimp or lobster roll, a dip for fish and chips, boiled crab, or a spread for crab cake sandwiches.

Gochujang Aioli

Take a trip to K-Town with this basic Korean mayonnaise made with our duck fat mayo and pungent gochujang sauce (adjust the amount for your desired level of spice). The red chili paste adds a distinct flavor to all that it touches. Spread this aioli on pork belly buns or burgers; serve as a dipping sauce with fried chicken or sweet potato fries. Use it like a dressing and drizzle over rice bowls laden with vegetables and sliced steak. Spread on a kimchi grilled cheese sandwich for a fresh twist on a favorite comfort food.

Horseradish and Chive Aioli

If you like things spicy, just mix a little horseradish into duck fat mayonnaise for a kicky sauce that’s great for steaks and burgers. Grate your own root or use well-drained prepared horseradish and fold into the mayonnaise with a clove of grated garlic, a dash of Worchester sauce and chopped fresh herbs of your choosing - we used chives.

Smoky Red Pepper Aioli

The round, full flavor of roasted red peppers blended into duck fat mayonnaise is accented with smoked paprika in this delicious dip. Serve with grilled asparagus, zucchini, corn, or the vegetables of your choice. Red pepper aioli pairs well with our chorizo sausage on a roll, a Berkshire ham sandwich, seared salmon, or roasted chicken. Crudites get a bright note when it's served with this bright aioli, and sandwiches, steaks, and crab cakes are enlivened by its smoky flavor. Sprinkle a little mild piment d’Espelette as an accent.