Duck Egg Mayonnaise Recipe

If you've never tried duck egg mayonnaise - you've never lived. This duck mayo is now a staple in my fridge and takes everything it touches to the next level. Plus - it's super easy to make. Here's how!

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We've enjoyed our flock of Welsh Harlequin ducks so much that this year I fell into temptation and kept more birds that we really need. A girl's gotta have her weaknesses, right?

So we've ended up with an especially plentiful supply of wonderful, nutrient-packed duck eggs - often more than I quite know what to do with! The fun thing about a surplus of duck eggs is that it's emboldened me to try tons of new egg-based recipes, and to use duck eggs in EVERYTHING...even "mundane" recipes where I'd usually opt for chicken eggs (which we ALWAYS have loads of.)

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I'd been making our own mayonnaise for several months, and already knew I'd never go back to the store bought stuff now that I understand how easy and tasty homemade mayo is. THEN I made it with duck eggs. I was completely blown away.

Duck egg mayo was a whole new kind of heavenly.

More decadent. More flavorful. More nutrient-dense. Even my kids think it's the most extra-special sauce in my repertoire. Especially when I serve it with french fries. ; )

I make this so often now, that I whip it up in just a minute or two, and it really is that easy once you've made it once or twice. I have a giant mug with perfectly sloped sides that I keep next to my immersion blender, just for making mayo. Having everything I need easily at hand really helps me stay on top of keeping us supplied with this super-healthy condiment!

If you have duck eggs available, I hope you give this a try, and that you love it as much as we do! What other recipes do just absolutely LOVE making with duck eggs? I'd love to hear about them!!

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Duck Egg Mayonnaise

5 from 2 votes

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Ingredients

• 3 Pastured Duck Egg Yolks
• 1 cup Avocado Oil, Macadamia Oil, or Light Extra Virgin Olive Oil - or try a combo!
• 1/4 cup Lemon Juice (or the juice of one average lemon)
• 1 teaspoon Ground Mustard
• 1/8 teaspoon Sea Salt

Instructions

Immersion Blender Method:

• Put all ingredients in a small bowl with sloped sides.
  
• Put the immersion blender into the bowl, making sure it reaches all the way to the bottom of the ingredients. Start blending, a bit at a time, pulling the immersion blender slowly up through the mixture toward the top. Do this several times, until mixture really begins to emulsify and look like mayonnaise.
  
• Now you can move the immersion blender more freely around the bowl, blending in any areas where liquids still remain separated.
  

Stand Blender Method:

• Place the egg yolks and lemon juice into the blender and beat on high for about a minute, until color begins to lighten.
• With blender running, start to very, very slowly drizzle in the oil. Continue adding oil and blending until the texture is right - you'll clearly notice a change in sound as the mixture emulsifies and gets close to being the right consistency.
  
• Add ground mustard and salt, then give it another quick blitz to blend them in.
  

Store mayo in a tightly-sealed container in the fridge for up to two weeks.