Yinarr Meal Pantry

INGREDIENTS

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4 egg yolks, at room temperature
1/4 cup fresh squeezed lemon juice
Pinch of salt
200ml olive oil
100ml macadamia oil

25ml sesame oil

3 teaspoon mustard powder
1 teaspoon salt

1 teaspoon pepper

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​​METHOD - FOOD PROCESSOR

Place the egg yolks,  lemon juice, mustard and a pinch of salt in the bowl of a food processor or blender and process until the mixture just begins to thicken.

Pour the olive, macadamia nut oil and sesame oil into a measuring jug. With the food processor running, gradually add oil to egg-yolk mixture in a steady stream.  Stop the food processor occasionally and scrape down the side of the blender with a spatula and continue until the mixture is thick, creamy and pale.

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HINT - Add oil slow and in a steady stream.  If mayo thickens too quickly (before all the oil has been added)  you can correct it by adding  about 2 tsp hot water to thin down the mayonnaise before adding the remaining oil).

Taste mayonnaise and season with extra lemon juice, mustard, salt and pepper if desired. Transfer mayonnaise to a small airtight container. Place a piece of plastic wrap directly on the surface of the mayonnaise (to prevent a skin from forming) and cover with a lid. Place in the fridge and use as required.  Serve with salads, chicken, meatballs or steak.  Enjoy :)