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Duck Egg Mayonnaise
From Oklahoma Farm Fresh
<p>A thick, rich and creamy mayonnaise made with a duck egg yolk. And yes, It’s Paleo. You can substitute 1 large chicken egg yolk but will miss out on the incredible flavor and amazing thickness the duck egg gives. Macadamia nut oil is the preferred oil.</p> <p>If you want yours European style with olive oil, do not use all extra virgin olive oil in this or else you will end up with a bitter tasting mayonnaise. If you want this to be olive oil flavored mix in a teaspoon of extra virgin olive oil with avocado oil. This also makes a little over a cup.</p> <p>If you don’t want to do the whisked version you can try a much easier <a href="https://www.youtube.com/watch?feature=player_embedded&v=GbPF_rLpd9o">alternative with an immersion blender</a>, just be sure to use the same ingredients from my recipe and put in all the ingredients at the beginning.</p>Source: http://slimpalate.com/duck-egg-mayonnaise/ (Entered by Deb Willis)
Serves: 16 tablespoon-size servings
Vegetarian!
Ingredients
1
duck egg yolk
1 cup
macadamia nut oil or avocado oil
2 tsp
lemon juice
1 heaping tsp
Dijon mustard
pinch
salt
Step by Step Instructions
- Measure out oil into a measuring cup for pouring and either pour it out of the measuring cup or pour the measured out oil into a squirt bottle and use that. (utilizing a squirt bottle is much easier to control than pouring out of a measuring cup in my opinion but a measuring cup will work fine too.)
- Pull out a separate dish to pour the egg whites from the egg to store in. (you can use these egg whites for whatever you want just keep it out of the mayo)
- Carefully crack egg making sure not to break the yolk and carefully pour yolk onto hand and on top of fingers close together making a small grate for the egg whites to sift and fall through.
- Place only the egg yolk into the medium sized bowl and add 1 teaspoon of the lemon juice, Dijon mustard and pinch of salt.
- Whisk the ingredients together until thoroughly combined and slowly begin adding oil drop by drop while continuing whisking. (do not add the oil in a stream yet, keep adding it drop by drop and continue whisking)
- Once the mixture begins to thicken quickly add remaining teaspoon of lemon juice and start whisking again.
- This time begin whisking vigorously and continue adding the oil drop by drop a little bit faster than before, while whisking.
- Once it begins to start thickening more you can start adding the oil in a slow and steady stream while continuing whisking.
- Continue adding oil in a slow and steady stream while continuing whisking until all of your oil is used up.
- Store in a mason jar or air tight container in the refrigerator for up to 2 weeks. (to be safe I usually only keep mine for about a week to a week and a half, but it will probably be gone by then.)