Duck fat is high in beneficial unsaturated fats, rich of fat soluble vitamins, including K2 which plays an influential role in the utilization of minerals, protection from tooth decay, growth and development, reproduction, protection against heart disease, the function of the brain, etc.
It has a rich, deep flavor that is also somehow neutral and complementary at the same time, it works with almost anything. Duck fat (and duck fat mayo) stays semi-soft in the fridge. Cold mayonnaise can be used as a sandwich spread, etc. Most store-bought mayo can be filled with vegetable oils (typically canola and soy bean oil) and chemicals that you don’t want in your food. This takes about 1 minute to blend together, it has probiotics, and is filled with healthy ingredients. You’ll never want to buy store-bought mayo again.
Important note: eggs and duck fat must be at the same temperature, this assures the best outcome.
- 1 cup duck fat
- 1 egg
- 2 egg yolks
- 1 tbsp lemon juice
- 2 tbsp ACV (I used homemade apple scrap vinegar)
- 1 tsp mustard (I used homemade fermented mustard)
- 1 tsp sea salt
- Place all the ingredients in a quart-sized canning jar.
- Insert your immersion blender and push it all the way to the bottom of the jar. Blend until emulsified, usually 1 minute. Add a few more seconds if it doesn’t seem fully blended.
- Store in the same jar.
- This mayonnaise can be stored in the refrigerator for up to 4 weeks, acidity and good bacteria from ACV and lemon helps to keep it fresh.
Rebecca Clark says
I happened to just see this recipe today. We raise Pekin for meat and we also have ducks for eggs, this recipe tastes delicious albeit a bit more soft than my homemade mayo using avocado oil. I just want to dunk everything in this sauce, and think it will make an awesome base for Caesar salad dressing.
Can pork fat be used in place of duck fat?
You are my inspiration and thank you for creating nutritious meal and healing as well.
I just tried this recipe and it is very “liquidy”/”soupy” – is there a way to make it the consistency of mayo? Thank you!
I think you have to keep it cold.
It came together very easy, I made it in a wide mouth mason jar and that worked well. I’ve never made Mayo before, it did indeed take about a minute. I was shocked.
However it tastes a lot like Dijon mustard so I might just use a teeny pinch next time instead of a whole tea spoon
Recipe Moderator says
I found that it thickens very well in the fridge.
Can you use goose fat instead of duck fat?
I think any fat would work. Generally I use olive oil but I also have used palm shortening which can be thick like animal fats. We have a lot of lard so will probably try it that way soon. Good mayo is expensive to buy in the store.
Wow, it made me see that this also works to use up the cod liver oil from cans! Thank you!
Just made it! It’s very liquid but all uniformly blended. Hoping it sets up in the fridge. Tastes very ducky. I used the 1t mustard, I used Dijon and I do not find it to be over powering. If it thickens up I’ll definitely be using it tomorrow!