Homemade mayonnaise has changed my life. Really, it’s so good. I’m not sure why I have waited this long to make it. I came across this recipe from The Slim Palate for duck egg mayonnaise and love it. We get 4-5 duck eggs a day so I like to make up a big batch of mayo every few weeks and friends are also now requesting their own jars.
I’m sure you could substitute chicken egg yolks and it would turn out great as well. There is something creamier and richer about duck eggs that put this over the top. Whatever yolks you have- make this mayo and never look back.
Duck Egg Mayonnaise
1 pastured duck egg yolk (or 2 pastured chicken egg yolks)
1 cup of oil (I use light olive oil, you can also use macadamia nut, avocado, grape-seed etc. but I don’t recommend EVOO)
Juice of 1/2 lemon (preferably a Meyer lemon)
1 heaping tsp of Dijon mustard
salt, to taste
- Separate the yolks and whites. I like to scramble the whites and feed them back to the chickens and ducks, along with the egg shells too. You can do whatever you like with the whites, you just don’t need them for this recipe.
- You can use a squeeze bottle or a measuring cup with a pouring edge/spout to add the oil. I find a stand mixer to be much easier than hand mixing, but again it’s your preference.
- Whisk the yolks, lemon juice, dijon and salt until thoroughly mixed. Once this mixture begins to thicken, add oil drop by drop. Once it begins to emulsify and thicken quickly, you can begin to add oil in a steady, thin stream.
- Continue until all oil has been added. Whisk until the mayonnaise is thickened and “jiggly”. It almost looks like a “broken sauce” if that makes sense. You don’t want runny mayo, you want thick, creamy mayo.
- You can easily double or triple (or more) this recipe for a large batch. It will store in the fridge for roughly 2 weeks.
My favorite way to eat this is on toasted sourdough with heirloom tomato slices, salt and pepper. It’s such a simple meal, but the flavors are incredible. I hope you try your own homemade mayonnaise and fall in love!