Making Mayo Better at Duckfat

by Sean Kenniff and Meha Desai
Antoinette Bruno

Biography

Restaurant

It's the best bite of any sandwich—the one with the glob of mayonnaise winking at you from underneath some crusty bread. Mayo is best friends with tomato and the key to a classic casserole. It's also the last best stop for a French fry before it hits your gullet. So how do you improve on mayo, one of the five foundational sauces of French cuisine? How do you take the Mother of sauces and make it better? It's simple and it only takes four minutes. "Soft poach farm fresh eggs," says James Beard Award winner Chef Rob Evans of Portland sandwich shop Duckfat.

Duckfat French Fries with Flight of Mayonnaise

Duckfat French Fries with Flight of Mayonnaise

Flight of Four-Minute-Egg Mayos

Flight of Four-Minute-Egg Mayos

Chef Rob Evans

Chef Rob Evans

"We currently offer seven mayos. Thai chile mayo and garlic mayo are the two most popular, however, my favorite is the lemon-herb mayo," says Evans. "The fresh eggs are the majority of the food cost," and guests buy another low-food cost item—Belgian-style fries, fried with a mix of oil and duck fat, of course—just to taste all the sauces.

The soft-poached eggs in the mayo base make for a lighter textured, creamier, more decadent dipping sauce and "a made from scratch taste," says Evans. "We accommodate all palates and provide multiple selections to customers." It also doesn't hurt when your flight of soft-yolk mayos comes with a side of poutine.

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