I used chicken fat!! OMG! this mayo really beats even store bought mayo!

Here's the recipe I used

3 egg yolks
1 cup chicken fat, warmed to liquid
1 Tbsp mustard
1Tbsp apple cider vinegar
1 Tbsp lemon juice
onion powder, powdered rosemary, salt and pepper

seriously, you guys have to try this!

hmm maybe I should have posted this in the recipes section

maaaaayo. i am literally drooling right now.

Chicken fat is definitely the best.

Do you just save the chicken fat from a whole roasting chicken or something like that? Pour off the fat/liquid that's collected at the bottom of your roaster, and save it for mayo?

I would *love* to get away from store-bought mayo.

Has anyone ever made lard-mayo or tallow-mayo? If so, how was it?

I've made lard mayo. It was more like whipped butter than mayo. The flavor was not bad, but it didn't leave a strong impression.

I never tried tallow mayo because tallow is so hard to begin with.

I make a lot of chicken stock, and I end up with quite a bit of fat when I skim the stock. I like to put skin in the stock, and when I do, I get almost as much fat as stock.

I was also wondering where you manage to get such a large amount of chicken fat ?

I often roast or clay brick a whole happy chook and there is so very little fat in the bottom of the dish.

I can't stand shop made mayonnaise and just use oil.

How I got my fat was I had a whole chicken with a whole bunch of extra skin and fat all over the place so i cut the excess off and cut it into little pieces and then put them into a frying pan on low/med heat. Every so often I would pour some of the fat that had come off the pieces into a bowl. At the end I had about a cup of golden fat and a plate full of little yummy chicken crispies.

i buy whole chickens and remove the two big wads of fat at the opening them warm it in a covered skillet for a several hours. lots of fat. would take maybe 2-3 to get enough fat, depending on the size.

so, how exactly do you put the ingredients together?

thanks for the recipe

I usually end up with chicken fat in the pan when I make chicken wings

Sounds delish! I must try it.

I'm lazy about making mayo, so I recently bought this one. I haven't tried it yet.

http://www.wildernessfamilynaturals...php#description

If you have a food processor, you can make mayonnaise in a jiffy.

I make a jar every week and keep it in the fridge.

Thanks for the inspiration, AimeeJoi. I made a batch today and had some delicious chicken salad with the leftover meat from stock-making. I also threw in some leftover salad with celery and spring greens.

I use a hand blender with a whisk attachment. It was useless until I discovered the right container for the job - a metal flask kind of like these:
http://www.amazon.com/Stainless-Ste...6699721&sr=8-13

If you're not familiar with mayonnaise making, this is what you do:

Put the egg yolks in the container, and add some of the salt, spices and acid. I use salt, lemon juice and sauerkraut juice.

Start whisking. Add fat drop by drop, and then in a thin stream, always slow enough that it doesn't build up without becoming emulsified.

That's about it, except that you can adjust the acids and flavors at the end.

There's one more thing I do, though: I usually add more egg yolks along with more salt and lemon juice. I pour the mayonnaise out, start with a new yolk, and then add the mayonnaise just as I added the fat. This is also how you fix mayonnaise that's "broken." I find that doing it in a couple of cycles makes it smoother, which is somewhat of an issue because chicken fat can get grainy.

Ok, I'm going to try making Mayo this weekend....I don't know why I'm so intimidated at the thought of making Mayo. Is chicken fat the easiest to start with?