Homemade Mayonnaise Made With Duck Eggs

As many people know we don’t use chicken eggs any more due to our youngest boys allergies to the chicken egg whites. Many labels on a lot of store-bought mayo state that only chicken egg yolks are used.  But still, why mess with it.  Plus the store-bought stuff has lots of other junk in it.

Our recipe has changed over the last couple years we have been making it.  We have done a YouTube video on this as well but our recipe has changed since then as well.  But HERE IS A LINK to that video.  What you can take away from that video is how to blend the oil into the eggs SLOWLY.



  • Prep Time: 30m
  • Total Time: 30m


  • 2 Large Eggs (we use duck)
  • 2 cups Oil of your choice
  • 1 teaspoon Salt
  • 3/4 tablespoon White Vinegar
  • 3/4 tablespoon Mustard (Dijon)


  1. Add egg yolks, mustard, vinegar, and salt to container. Start blending with submersible blender.
  2. Add about 1/2 cup of oil to mixture with blender still going
  3. Now SLOWLY ****SLOWLY***** add the rest of the oil with the blender going. After adding about a total of 1 cup (or a little more) the mixture should start thickening. Keep adding the rest of the oil (and more if needed) to get the thickness you desire.
  4. Refrigerate

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