jackslimpson
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- May 12, 2011
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So, after roasting some turkey wings and necks to use for a stock, I saved and filtered the rendered turkey fat. I had used some egg whites and veggie and meat scraps to make a raft to fine the stock. So, I used the leftover egg yolks to make mayonnaise: one traditional, one experimental. I whisked the yolk with salt, pepper, dry mustard, cayenne, and lemon juice. I slowly whisked in the turkey fat. Well, it whipped up quite nicely as any mayo would. The flavor was a little heavy, so I used Olive oil for the last bit of whisking. It lightened the flavor a little, but not much. Added a little more lemon juice, and called it good. I'll taste it again when it's been refrigerated for a while. I'm thinking this might be good on a turkey sandwich, or a potato salad.
Any thoughts? Have I committed some sort of food crime? Any input would be appreciated.
Cheers,
Jack
Any thoughts? Have I committed some sort of food crime? Any input would be appreciated.
Cheers,
Jack