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Marvellous Macadamia Mayonnaise

Preparation time: 10 minutes


250ml macadamia oil
1/4 tsp Dijon mustard
1 tbs apple cider vinegar
1/2 lemon juice of
1 egg yolk
large pinch of Himalayan pink salt

Mayonnaise compliments many dishes and is included in lots of great recipes. A good quality mayonnaise can, however, be hard to find as many of the big name brands you find in the supermarkets contain cheap low-quality oils like sunflower or rapeseed. As the western diet is over-reliant on foods high in omega 6 any opportunity to rebalance this by using an oil with a high content of omega 3 is welcome.

Rapeseed to its credit is less bad than sunflower oil as the ratio of omega 3 fatty acids is higher than that of sunflower oil which contains mostly omega 6. The ideal ratio is however thought to be one to one omega 3 to omega 6 and macadamia oil best matches this profile. Macadamia oil also adds a lovely nutty flavour to your mayonnaise.

You have to be careful when making mayonnaise to ensure you don’t break the emulsion and end up with a watery mess. Unless you’ve got arms like popeye, a good quality food processor is probably required.


  1. In a large bowl whisk all ingredients apart from the oil for about a minute or so until the yolk thickens and brightens.
  2. Transfer the mixture to a food processor and using your whisk attachment start to pour the oil into the mixture. Start by slowly pouring about 50 ml over the the course of a minute.
  3. Allow the mixture to emulsify and continue to slowly add oil at the same rate.
  4. Once complete transfer into a clip top jar for storage.
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