Delicious duckfat mayonnaise
I put all that into a big jar and mixed it with a stick blender while adding the somewhat liquid fat from a pot of confit de canard. it 'mayoed' up beautifully and I left it til this morning to eat...the flavours had mellowed together and so maybe it was a bit garlicky, but the taste of the confit was right there, delicious.
We ate it for lunch on sandwiches of wholewheat bread, hard boiled egg and, mixed salad greens (lamb's lettuce, chicory, batavia, raddicio). It might have been nicer with a slice or two of tomato, but as they're out of season, I don't like paying high prices for the ones that are available from the other side of the earth.
Next....bacon mayonnaise!
