Prep time: 10 mins Cook time: 0 mins Rest time: 0 mins Total time: 10 mins
Macronutrients per tbsp: 11.5g fat | .5g protein | 0g carbohydrates
Makes: 1.25 cups (20 tbsp)
Make it Carnivore: Make without the lemon, ACV, or mustard (note: the taste may be bland)
A classic mayo made with a base of non-toxic oil – duck fat!
What you need to make Duck Fat Mayonnaise
- Duck fat
- Eggs (ASHLEY20 for 20% off)
- Apple cider vinegar
- Dijon mustard
- Sea salt (ASHLEYR for 15% off)
- Condiment squeeze bottle (optional)
There are no substitutions I would recommend for this recipe.
How to make Duck Fat Mayonnaise
Mix all of the ingredients except for the duck fat in a blender until nice and smooth.
Keep the blender running on medium speed, and add the duck fat VERY slowly – like at a drip speed. It should take about 4 minutes to add all of the duck fat.
After all of the duck fat is added, blend a little longer (about 30 seconds – 1 minute) until the mixture reaches the consistency of mayo.
Gobble up and enjoy. Add it to your steaks, make my Cobb ‘Salad’ with Duck Fat Ranch Dressing, or pair it with whatever!
Store in the fridge in an air-tight container or in a condiment squeeze bottle, if you prefer.
Tips to make the best Duck Fat Mayonnaise
- When you add the duck fat to the base mixture, make sure you add it VERY slowly. I know you’re probably itching to eat this fatty goodness, but don’t rush this part!
- If storing in a condiment squeeze bottle, the mayo may firm up a bit after sitting in the fridge. Just squeeze the bottle a few times to massage it and it will end up squeezing out.
A few of my other favorite dips and sauces:
Pair this with:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Duck Fat Mayonnaise
Duck Fat Mayonnaise
- 1 cup duck fat
- 1 egg
- 2 egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1/4 tsp sea salt (ASHLEYR for 15% off)
- Note: to make this recipe carnivore, do not use lemon, ACV, or mustard. The taste may be bland and "duck-y", but the texture should be spot on.
- Keep the blender running on medium speed, and add the duck fat VERY slowly - like at a drip speed. It should take about 4 minutes to add all of the duck fat.
- After all of the duck fat is added, blend a little longer until the mixture reaches the consistency of mayo (about 30 seconds - 1 minute).
- Enjoy. Add it to your steaks, make my Cobb ‘Salad’ with Duck Fat Ranch Dressing, or pair it with whatever!
- Store in the fridge in an air-tight container or in a condiment squeeze bottle, if you prefer.
What I used for this recipe:
Looking for some more easy dips and sauces? Try one of these recipes:
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Love it! Guilt free mayonnaise. Tastes just as good if not better than traditional mayo! This is my favorite place to get recipes. I have plans to make so many of them – carnivore bread, carnivore club, honey mustard, ox tail soup, muffins. Every recipe I’ve made has been a major success on all fronts. Keep em comin!
Ahhh, this is great! I’m glad that you’re enjoying the recipes. 🙂
Do you think this would work with only egg yolks? I am sensitive to the whites?
Yup! Yolks only would work.
How long does it keep in the refrigerator?
It will keep for a few weeks (up to about a month) in an airtight container in the fridge.
Ashley, to up the ante, would the recipe work by going the whole duck, i.e., using duck eggs instead of chicken eggs…?
That would work! Many of my readers have subbed chicken eggs for duck eggs in various recipes with success.
Maybe a silly question but is the duck fat going in solid, just little blobs at a time or has it been heated and added slowly, drizzling in?
I store our duck fat at room temperature. To my knowledge, duck fat should be liquid at room temperature and that’s the consistency I use to make the mayo. If yours is solid, you’ll want to heat it to get it to a liquid consistency.
Absolutely delicious. I have tried bacon fat mayo and this is much better in my opinion. Really love it. I am pulling out a loaf of carnivore bread as I type this. Thanks for all the great recipes.
Is it possible to not use lemon juice and just double the ACV?
Not sure how it would taste, but yes! You could also just leave out the lemon juice and include the listed amount of ACV. No need to double unless you want to. Lemon juice was added for flavor.
I make mayo with extra virgin olive oil all of the time and have for many years. I always use the immersion blender method. I had the grand idea of using leftover duck fat from a can of duck confit some ten years ago. I tried over and over again, but never got a proper emulsion, with the mayo always breaking. Do you have any tricks about how you avoid the fat separating?
Hmm, I have never used an immersion blender, so I can’t give feedback there. Have you tried a countertop blender? I’ve made this duck fat mayo plenty of times using a countertop blender and never had any issues. It always comes out thick with a consistent texture throughout, just like “regular” mayo.
My bad, I didn’t know until shortly after posting my question that duck fat at room temperature is a liquid. Sorry.
I wonder if this would work with pastured lard? That’s what I have available local to me, and the duck fat at my butcher’s shop is from several provinces over (and not organic). Have you ever tried it with other animal fat varieties? Chicken fat, pork lard, etc?
I have only tried this recipe with duck fat. What is the texture of pastured lard? Is it firm like beef tallow or liquid like duck fat? If it’s similar in texture to duck fat, I don’t see why it wouldn’t work.
When you say, “add the duck fat VERY slowly – like at a drip speed”, how do you add a cup of coagulated duck fat slowly? Or, do you warm it to a liquid and then slowly pour it in?
I followed the recipe, the mixture stayed liquid ☹️
Hmm. Did you use EPIC duck fat, or another brand? I assume you poured it in VERY slowly?