Schmaltz Aioli

Schmaltz (chicken fat) is the new go-to fat in the food world, but it’s been indispensable in Jewish cooking for generations. Chef Evan Bloom at San Francisco’s Wise Sons has many clever uses for it, including this silky, rich aioli.

  • Total Time:
  • Servings: 3/4 cup

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  • 2 large egg yolks
  • 2 teaspoons apple cider vinegar
  • 1/2 small garlic clove, minced
  • 1/2 cup vegetable oil
  • 1/4 cup schmaltz (chicken fat), melted and cooled slightly (see Note)
  • 2 teaspoons finely chopped tarragon
  • 2 teaspoons finely chopped parsley
  • 1 teaspoon finely chopped celery leaves (optional)
  • 1/2 teaspoon finely chopped savory or oregano
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. In a medium bowl, whisk the egg yolks with the vinegar and garlic. Add a few drops of oil at a time, whisking constantly until the sauce starts to emulsify. When it starts to look creamy, gradually add the rest of the oil in a very thin stream, whisking constantly until a thick sauce forms. Whisk in the schmaltz in a thin stream until it is incorporated. Stir in the tarragon, parsley, celery leaves and savory. Season the aioli with salt and pepper.


Schmaltz is available in the refrigerated section of most supermarkets.

Serve With

Fries or roasted vegetables.

Contributed By Photo © Con Poulos Published September 2013

503314 recipes/schmaltz-aioli 2013-12-06T23:47:39+00:00 Evan Bloom dips-and-spreads|sauces-and-condiments|fast|make-ahead|no-cook september-2013 recipes,schmaltz-aioli 503314

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