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.

In this recipe of wild lime mayonnaise I’ve flavoured the base mayonnaise with wild lime confit and lemon myrtle. The wild lime confit has a sweet and sour lime profile and the lemon myrtle provides balace with it’s acid and lemon notes. Wild lime mayonnaise is my replacement / substitute for regular tartare sauce. Its great served with all types of cooked or chilled seafood.

By using macadamia nut oil gives the wild lime 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
45g (3 tablespoons) wild lime confit
15ml (1 tablespoons) white wine vinegar
5g (1 teaspoon) lemon myrtle
pinch of salt
3 large egg yolks

Cooking instruction

Add the 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. Finely chop the wild lime confit, then add to the base mayonnaise.
Season if required.

Store Wild lime mayonnaise covered in the refrigerator.