Schmaltz substitutes
Schmaltz substitutes — 6 options, ranked, with the exact amount
Use Duck fat
Same amount as the schmaltz
Rich, flavorful rendered duck fat with similar properties and taste profile. Excellent for high-heat cooking and roasting.
The best substitutes for schmaltz are duck fat, chicken fat, or vegetable oil with chicken bouillon, depending on the recipe and dietary preferences.
- Verdict —
- Works
- Best for —
- roasting
Updated 19 Aug 2026 · no sponsored swaps
Every option, one card
Ranked| # | Substitute | Instead of schmaltz | Verdict |
|---|---|---|---|
| 1 | Duck fatroasting | Same amountWorks | Works |
| 2 | Chicken fat (drippings)traditional Jewish cooking | Same amountWorks | Works |
| 3 | Vegetable oil + chicken bouillonsautéing | Same amountPlus ½ tsp bouillon per cupTweak it | Tweak it |
| 4 | Lardbaking | Same amountTweak it | Tweak it |
| 5 | Butterbaking | Same amountYou'll taste it | You'll taste it |
| 6 | Olive oilsautéing | Same amountYou'll taste it | You'll taste it |
Duck fat
similar taste and texture
Rich, flavorful rendered duck fat with similar properties and taste profile. Excellent for high-heat cooking and roasting.
- Best for
- roasting, frying, sautéing, potatoes, vegetables
Very similar to schmaltz in terms of flavor and cooking properties. May be easier to find in specialty stores.
Chicken fat (drippings)
similar taste and texture
Rendered fat from cooked chicken with similar flavor profile. Closest substitute in terms of origin and taste.
- Best for
- traditional Jewish cooking, roasting, sautéing, matzo balls
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
similar taste, different texture
Neutral oil enhanced with chicken flavor to mimic the savory taste of schmaltz.
- Best for
- sautéing, roasting, general cooking, vegetarian dishes
Won't have the same richness as schmaltz but provides similar flavor profile. Good for vegetarian alternatives.
Lard
different taste, similar texture
Rendered pork fat with similar texture and cooking properties. Good for general cooking applications.
- Best for
- baking, frying, sautéing, traditional cooking
Neutral flavor that won't interfere with other ingredients. Solid at room temperature like schmaltz.
Butter
different taste and texture
Rich dairy fat that works well in many schmaltz applications, especially in baking and sautéing.
- Best for
- baking, sautéing, sauces, pastries
Lower smoke point than schmaltz, so not ideal for high-heat cooking. Contains dairy.
Olive oil
different taste and texture
Healthy oil with distinct flavor that can work in some schmaltz applications, especially Mediterranean dishes.
- Best for
- sautéing, roasting, salad dressings, Mediterranean cooking
Very different flavor profile but healthy alternative. Choose extra virgin for best flavor.
Questions
4 questionsCan I use duck fat instead of schmaltz?
Yes, duck fat is an excellent substitute for schmaltz. It has similar properties, rich flavor, and high smoke point, making it good for the same cooking applications.
What's the difference between schmaltz and lard?
Schmaltz is rendered chicken or goose fat with a rich, savory flavor, while lard is rendered pork fat with a more neutral taste. Both are solid at room temperature.
Can I make schmaltz at home?
Yes, you can make schmaltz at home by slowly rendering chicken or goose fat over low heat. Add onions during rendering for extra flavor, then strain and store in the refrigerator.
Is schmaltz the same as chicken fat?
Schmaltz is specifically rendered chicken or goose fat, while chicken fat can refer to any fat from chicken. Schmaltz is the traditional term used in Jewish cooking.
Tips for substituting schmaltz
7 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