Duck Fat Mayonnaise

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!

duck fat mayo

What you need to make Duck Fat Mayonnaise

Ingredients:

Equipment:

Substitutions

There are no substitutions I would recommend for this recipe.

duck fat mayo

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.

duck fat mayo

duck fat mayo

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:

Duck Fat Ranch Dressing

Honey Mustard

Onion-Free Guacamole

Pair this with:

Cobb ‘Salad’ with Duck Fat Ranch Dressing

 

Duck Fat Mayonnaise
duck fat mayo

 

Print Recipe
5 from 2 votes

Duck Fat Mayonnaise

A classic mayo made with a base of non-toxic oil - duck fat!
Prep Time10 mins
Cook Time0 mins
Resting Time0 mins
Total Time10 mins
Food Type: Side Dish
Cuisine: American
Diet Preference: Dairy-Free, Keto, Nut-Free, Paleo, Sugar-Free, Zero Carb
Servings: 1.25 cups

Equipment

  • Blender
  • Condiment squeeze bottle (optional)

Ingredients

  • 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

Instructions

  • 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.
  • 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 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:

Duck Fat Ranch Dressing

Honey Mustard

Onion-Free Guacamole

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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17 Comments

  1. Bryan
    May 17, 2021 / 10:08 pm

    5 stars
    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!

    • Ashley Rothstein
      Author
      May 18, 2021 / 7:53 pm

      Ahhh, this is great! I’m glad that you’re enjoying the recipes. 🙂

  2. Venita Ballard
    August 1, 2021 / 10:31 pm

    Do you think this would work with only egg yolks? I am sensitive to the whites?

    • Ashley Rothstein
      Author
      August 1, 2021 / 10:37 pm

      Yup! Yolks only would work.

  3. Cera
    September 18, 2021 / 4:11 am

    How long does it keep in the refrigerator?

    • Ashley Rothstein
      Author
      September 26, 2021 / 6:32 pm

      It will keep for a few weeks (up to about a month) in an airtight container in the fridge.

  4. Eliseo D'Annunzio
    October 19, 2021 / 7:58 am

    Ashley, to up the ante, would the recipe work by going the whole duck, i.e., using duck eggs instead of chicken eggs…?

    • Ashley Rothstein
      Author
      October 19, 2021 / 6:46 pm

      That would work! Many of my readers have subbed chicken eggs for duck eggs in various recipes with success.

  5. Ana
    February 6, 2022 / 8:47 pm

    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?

    • Ashley Rothstein
      Author
      February 7, 2022 / 5:04 pm

      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.

  6. Sarah
    July 10, 2022 / 6:52 pm

    5 stars
    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.

  7. Nilima Mittal
    July 15, 2022 / 8:39 pm

    Is it possible to not use lemon juice and just double the ACV?

    • Ashley Rothstein
      Author
      July 17, 2022 / 7:10 pm

      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.

  8. Mikelis
    September 6, 2022 / 8:37 am

    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?

    • Ashley Rothstein
      Author
      September 12, 2022 / 9:18 pm

      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.

  9. Kayla MacDonald
    September 15, 2022 / 11:14 pm

    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?

    • Ashley Rothstein
      Author
      September 19, 2022 / 8:14 pm

      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.

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