2 duck egg yolks
½ tsp Dijon mustard
2 tsp lemon juice
250ml olive oil
250ml vegetable oil
1 tbsp preserved lemon flesh
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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