Frank Fawkner's Duck Fat Hollandaise

Created by chef Frank Fawkner of two-hatted EXP. Restaurant in the Hunter Valley, this duck fat hollandaise is rich, savoury, and perfectly balanced. Blended in the Vitamix Aer Disc container, it achieves an ultra-light, stable emulsion—ideal for elevating poultry, game, or vegetables with fine-dining finesse.

Recipe Credit: @frankfawkner

Ingredients

• 200g rendered duck fat (warm, clarified)
• 3 large egg yolks
• 1 tbsp cold water
• 1 tbsp lemon juice (plus extra to taste)
• ½ tsp white wine vinegar
• Pinch salt
• Pinch white pepper or cayenne

Directions

1. Prepare the Duck Fat  
- Gently melt and clarify (remove any cloudiness) the duck fat if needed. Keep warm but not hot.

2. Make the Base  
- In a heatproof bowl, whisk egg yolks, cold water, lemon juice, and vinegar until thickened and pale.

3. Traditional Bain-Marie  
- Place bowl over gently simmering water (do not let it touch the water).  
- Whisk constantly until the mixture thickens and ribbons (65–70°C).  
- Remove from heat.

4. Vitamix Aer Disc 
- Transfer the warmed yolk mixture to your Vitamix Aer Disc container.  
- With the motor running on medium-low, slowly drizzle in warm duck fat through the lid.
- The Aer Disc will create a light, aerated, and stable emulsion.  
- Continue blending until the hollandaise is glossy, airy, and fully emulsified.  
- Season with salt, white pepper, and adjust lemon juice to taste.

5. Finish & Serve  
- Serve immediately, or keep warm (not hot) until you're ready to eat. 
- For extra gloss and stability, whisk or blend in a teaspoon of hot water just before serving if needed.

Chef's Tips: 

• Depth: Duck fat gives a rich, savoury depth—perfect with poultry, game, or robust vegetables.
• Acidity: Lemon juice and vinegar balance the richness—adjust to taste at the end.
• Vitamix Advantage: The AER Disc ensures a beautifully airy, stable hollandaise ideal for elegant plating.
• Recovery: If the sauce splits, blend in a teaspoon of hot water to bring it back.
• Infusion: For a unique twist, infuse the duck fat with herbs or spices before clarifying.
• Butter can be used as a substitute to make the sauce vegetarian