Macadamia Nut Oil Mayonnaise
Not happy about using raw eggs to make mayonnaise? This recipe eliminates that worry by partially cooking the eggs and it also leaves out the sugar of commercial mayonnaise. Enjoy!
2 large egg yolks
2 tbsp fresh lemon juice
2 tbsp water
1 tsp dry mustard
1 tsp salt
1 cup organic macadamia nut oil
Heat the egg yolks, lemon juice, water, and mustard in a small skillet over very low heat, stirring constantly. At the first sign of thickness, remove from heat and place the skillet in a large pan of cold water. Continue stirring to avoid scrambling the eggs.
Scoop the mixture out of the pan and into a food processor or blender. Blend for a few seconds and then let the mixture sit uncovered to cool for at least 5 minutes. Add the remaining dry ingredients and blend on a low speed. Slowly drizzle the oil into the mixture until all the ingredients are combined.
Scoop into a glass container and refrigerate immediately. Mayonnaise should keep for at least a week.
Buy your organic macadamia nut oil here: