Forget buying a premade mix, use this pancake recipe instead.
An Australian twist on the traditional christmas turkey with macadamia nuts, lemon myrtle and riberries.
Cooking Time:
Serves: 12
Difficulty: 5
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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 Red Desert Dust together with a little dijon mustard. Red Desert Dust mayonnaise is a little spicy and much like a Cajun flavoured mayonnaise and is great as a salad dressing or with chips and potato wedges. It’s used as the salad dressing on my Aussie Caesar salad. Using macadamia nut oil gives Red Desert Dust mayonnaise a slightly pleasant nutty flavour instead of the usual bland vegetable oil.
100ml (½ cup) macadamia nut oil 15g (1 tablespoons) dijon mustard 15ml (1 tablespoons) freshly squeezed lemon juice 5g (1 teaspoon) red desert dust pinch of salt 3 large egg yolks
Add the dijon mustard and red desert dust 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 fresh lemon juice to thin out the mix, and then continue until all the oil has been taken up. Season if required. Store Red Desert Dust mayonnaise covered in the refrigerator.
This native flavoured mayonnaise is great as a salad dressing or as a condiment for fish and chips.
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