Whisk the duck egg yolks, Dijon mustard and lemon juice in a bowl.
Gradually whisk in the olive oil and vegetable oil in a thin, steady stream until thick and emulsified. Add a little water if too thick.
Using a mortar and pestle, grind the preserved lemon flesh to a paste.
Stir into mayonnaise until combined. Season. Store in an airtight container in the fridge for up to 1 week.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie
Gradually whisk in the olive oil and vegetable oil in a thin, steady stream until thick and emulsified. Add a little water if too thick.
Using a mortar and pestle, grind the preserved lemon flesh to a paste.
Stir into mayonnaise until combined. Season. Store in an airtight container in the fridge for up to 1 week.
As seen in Feast magazine, Issue 11, pg135.
Photography by John Laurie