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.