If you're out of Schmaltz, reach for Crisco Shortening, Duck Fat, Lard, Bacon Grease, and Ghee.
Crisco Shortening
For centuries, humans have been trying to find the perfect fat for cooking and baking.
For cooking, Duck Fat also works well - adjust the amount to taste.
Yo, kitchen wizards!
We've been there, too. There are some great stand-ins that can save your dish without missing a beat.
No need to hit pause on that cooking groove of yours.
We've tested and now are totally stoked to share these top-notch swaps. Ready to keep those flavors jamming and your dishes shining?
Here's the details on the no-fuss, easy-peasy alternatives that are about to become your new kitchen besties.
5 Schmaltz Substitute Ingredients
If you're looking for an alternative to Schmaltz, there are several options available to you.
Here is a list of the five best substitutes for Schmaltz:
1 - Crisco Shortening
For centuries, humans have been trying to find the perfect fat for cooking and baking.
One of the top contenders is Crisco Shortening- a hydrogenated oil made from soybean and/or cottonseed.
This lard-like product is a stable and easy-to-use option that produces consistently good results in both cooking and baking applications.
When used properly, Crisco Shortening will create rich flavor and texture with none of the unappealing greasiness associated with some other fats or oils.
Also, as a great replacement for Schmaltz (chicken fat), you can use this shortening for all types of dishes ranging from flaky pastries to sautéed vegetables - both with equally delicious results.
2 - Duck Fat
Duck fat is a fat popular in many cultures, especially in French cuisine.
It has a high smoke point which makes it perfect for deep-frying foods and even sautéing at high temperatures.
Duck fat is incredibly flavorful, rich, and creamy, with notes of umami that bring out the flavor in dishes.
Its texture is usually thicker than other fats like butter or oil, but it can be used in much the same way.
If you want to substitute Schmaltz and use duck fat instead, simply melt one-third cup of duck fat in a small saucepan over low heat until liquefied and then use as you would any other cooking fat.
The flavor is intense enough that you won't mourn losing the Schmaltz from your dish.
3 - Lard
Lard, or rendered pig fat, is a fatty part of the animal, typically from the abdomen area, that has been heated to produce a soft, spreadable product.
It has a mild flavor and smooth texture that allows it to mix well into dishes, resulting in a subtle yet rich taste.
When compared with its poultry-based substitute, Schmaltz, Lard produces a smaller amount of smoke when cooked and requires less stirring time for easier preparation.
Also, it does not require refrigeration as Schmaltz does and can be used interchangeably in recipes.
Therefore, lard makes an ideal choice for any kitchen looking to maximize flavor while minimizing cooking time and preserving shelf life.
4 - Bacon Grease
Bacon grease is one of the most popular greasy spreads out there.
It is produced when bacon fat melts, and it can easily be collected by draining off the liquid after cooking bacon in a skillet.
The savory and silky grease has an unmistakable, rich aroma that pervades any space where it's used.
It has a pleasant smoky taste as well as a thick and clingy texture - it certainly is not as light and butter-soft as Schmaltz.
But, should you find yourself out of Schmaltz or just looking to add something extra to your recipe, bacon grease could be a great substitute.
Its flavor works exceptionally well with roasted vegetables and mashed potatoes, bringing an amazing balance of salty richness to the palate.
5 - Ghee
Ghee is a type of clarified butter that has been used for centuries in South Asian cuisine.
Ghee is primarily made from cow's milk, although varieties from other sources are available as well.
Its production involves simmering butter until all the water evaporates, leaving a fragrant oil.
Ghee differs from regular butter in that it tastes richer and nuttier while retaining its creamy texture.
The use of ghee can also improve the flavor of dishes since it has a higher smoke point than regular butter.
As an alternative to Schmaltz, ghee makes an excellent cooking oil substitute and adds an irresistible level of richness and complexity.
Frequently Asked Questions
Crisco Shortening, Duck Fat, Lard, Bacon Grease, and Ghee. Use it at a 1:1 ratio in any recipe that calls for Schmaltz.
Absolutely. Crisco Shortening is the closest swap.
Duck Fat also works in a pinch. Match the original amount and tweak from there.
Can this substitute be used in baking as well as cooking?
Some work in both, but baking is less forgiving.
Substitutes that alter fat content, sweetness, or moisture can shift the structure of baked goods.
Test with a small batch first.
Frozen substitutes sometimes change texture after thawing. This matters more in raw applications like salads than in cooked dishes where texture is softened by heat anyway.