About this recipe
Most people purchase mayonnaise in a jar, but mayonnaise is so easy to make and is simply a cold emulsion of vegetable oil and egg yolks and vinegar. Once you have a mayonnaise base you can literally flavour it with any ingredient. For this recipe we shall be using lemon myrtle together with a dijon mustard.
Lemon myrtle mayonnaise can be used as either a dressing in say a prawn salad or could be used as a condiment for fish and chips. Try Lemon myrtle mayonnaise instead of regular Caesar Dressing.
Using macadamia nut oil gives lemon myrtle mayonnaise a slightly pleasant nutty flavour instead of the usual bland vegetable oil. Make sure that you use vinegar and not lemon juice, as lemon juice over powers the lemon myrtle in the recipe.
Ingredients
100ml (½ cup) macadamia nut oil
30g (2 tablespoons) dijon mustard
15ml (1 tablespoons) white wine vinegar
5g (1 teaspoon) lemon myrtle
pinch of salt
3 large egg yolks
Cooking instruction
Add the dijon mustard and lemon myrtle to the egg yolks and beat with a whisk until slightly thickened, then slowly drizzle the macadamia nut oil into the egg mix. As it thickens you maybe required to add a little white wine vinegar to thin out the mix, then continue until all the oil has been taken up. Season if required.
Store lemon myrtle mayonnaise covered in the refrigerator.
