Duck Egg Aioli

Name: Duck Egg Aioli (Maǧáksiča Wítka na Pšíŋkčeka Iyúltȟuŋ)
Cuisine: American
Ingredients: 1 teaspoon dry mustard or 1 tablespoon Dijon mustard; 1 teaspoon dry mustard or 1 tablespoon Dijon mustard; Pinch crushed juniper; Pinch sumac; Pinch salt; 2 duck egg yolks, at room temperature; 2 teaspoons maple vinegar; 1 to 1¼ cups sunflower oil

Maǧáksiča Wítka na Pšíŋkčeka Iyúltȟuŋ

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

About

This homemade sauce has a velvety texture and rich flavor. It’s a great foundation for the variety of sauces we use to dress grilled or roasted vegetables, daub on meats, and slather on savory cakes. Use apple cider vinegar if maple vinegar isn’t available.

Ingredients

2 duck egg yolks, at room temperature
Pinch salt
Pinch sumac

Europe
Americas
France
United States
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

In a small bowl, whisk the egg yolk until thick and sticky; then whisk in the salt, sumac, juniper, and mustard, and then slowly drip in the oil, a little at a time. Once the mix begins to thicken, whisk in the remaining oil in a slow, steady stream. Then whisk in the maple vinegar. Season to taste with the juniper.