Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

How do you improve upon the best condiment in the world (<a href="https://www.chefsteps.com/recipes/japanese-kewpie-style-mayo">mayo</a>)? Spike it with the flavor of a beautifully roasted chicken.One of the best parts of a roast chicken isn’t the chicken itself, but what settles at the bottom of the pan after a long roast: golden, rendered chicken fat and flavorful fond. Tragically, this stuff often gets tossed out, but savvy cooks will turn those drippings into a sauce or even use them to coat and cook vegetables.
 
But why not use it to make mayo? <a href="https://www.chefsteps.com/recipes/double-chicken-salad">Chicken salad</a>, chicken sandos, and chicken Caesar wraps with double the chicken flavor? Yes, please.

Roasted Chicken Fat Mayo