What's the Best Substitute for Schmaltz?
Whether you're out of Schmaltz or looking for a healthier alternative, finding the right substitute can save your recipe. Rendered chicken or goose fat with rich, savory flavor, traditionally used in Jewish cooking and Eastern European cuisine In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for schmaltz are duck fat, chicken fat, or vegetable oil with chicken bouillon, depending on the recipe and dietary preferences.
Best Substitutes for Schmaltz
Duck Fat
Ratio
1:1
Best For
- roasting
- frying
- sautéing
- potatoes
- vegetables
Description
Rich, flavorful rendered duck fat with similar properties and taste profile. Excellent for high-heat cooking and roasting.
Very similar to schmaltz in terms of flavor and cooking properties. May be easier to find in specialty stores.
Chicken Fat (Drippings)
Ratio
1:1
Best For
- traditional Jewish cooking
- roasting
- sautéing
- matzo balls
Description
Rendered fat from cooked chicken with similar flavor profile. Closest substitute in terms of origin and taste.
Very similar to schmaltz as it comes from the same type of bird. May have a slightly different flavor depending on cooking method.
Vegetable Oil + Chicken Bouillon
Ratio
1:1 + 1/2 tsp bouillon per cup
Best For
- sautéing
- roasting
- general cooking
- vegetarian dishes
Description
Neutral oil enhanced with chicken flavor to mimic the savory taste of schmaltz.
Won't have the same richness as schmaltz but provides similar flavor profile. Good for vegetarian alternatives.
Lard
Ratio
1:1
Best For
- baking
- frying
- sautéing
- traditional cooking
Description
Rendered pork fat with similar texture and cooking properties. Good for general cooking applications.
Neutral flavor that won't interfere with other ingredients. Solid at room temperature like schmaltz.
Butter
Ratio
1:1
Best For
- baking
- sautéing
- sauces
- pastries
Description
Rich dairy fat that works well in many schmaltz applications, especially in baking and sautéing.
Lower smoke point than schmaltz, so not ideal for high-heat cooking. Contains dairy.
Olive Oil
Ratio
1:1
Best For
- sautéing
- roasting
- salad dressings
- Mediterranean cooking
Description
Healthy oil with distinct flavor that can work in some schmaltz applications, especially Mediterranean dishes.
Very different flavor profile but healthy alternative. Choose extra virgin for best flavor.
How to Choose the Right Substitute
When choosing a substitute for Schmaltz, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Schmaltz has a rich, savory flavor that's essential in traditional Jewish cooking, especially for matzo balls and latkes
Store schmaltz in the refrigerator for up to 3 months, or freeze for longer storage
Schmaltz is solid at room temperature but melts easily when heated, making it versatile for different cooking methods
Traditionally used for making crispy, golden-brown latkes and fluffy matzo balls
Schmaltz can be made at home by slowly rendering chicken or goose fat over low heat
The rendered fat from roasting a chicken is a great way to collect schmaltz for future use
Schmaltz adds incredible depth of flavor to roasted vegetables and potatoes
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications