The MacDaddy of Mayo

Have you ever looked at the label of your shop-bought mayonnaise to check what actually goes in there? If you haven’t, you really should. They put all sorts of nasties¬†in there which¬†your body doesn’t really like, including flavouring, preservatives and usually cheap oil like canola or sunflower. And the oil is the most important ingredient of a good mayonnaise.
Home-made mayonnaise can be tricky to make if you haven’t done it before, but it’s easy to get the hang of it and so, SO worth it. I have tried it with a few different oils including rapeseed, olive oil, and sunflower all, but the absolute best oil for mayonnaise is macadamia nut oil. It gives it the creamiest texture and adds a hint of nuttiness to the flavour.
What’s more, macadamia nut oil produces the healthiest mayonnaise because of the good, healthy fats! Macadamia nut oil has zero cholesterol and is full of palmitoleic acid which your skin and hair totally love.
Macadamia Oil Mayonnaise
1 egg
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground mustard seeds
1 cup macadamia nut oil
Salt and pepper to taste
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Blend the egg, lemon juice and mustard seeds together
Now SLOWLY and GRADUALLY add the macadamia nut oil while blending at the same time
Once the mayonnaise has emulsified and the texture is creamy, add the salt and pepper to taste
The mayo can be stored in the fridge for up to a week.
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