Lemon Myrtle Mayonnaise

Ingredients

 * 100 ml (½ cup) macadamia nut oil
 * 30 g (2 tablespoons) Dijon mustard
 * 15 ml (1 tablespoons) white wine vinegar
 * 5 g (1 teaspoon) lemon myrtle
 * pinch of salt
 * 3 large egg yolks

Directions

 * 1) Add the Dijon mustard and 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.
 * 2) 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.
 * 3) Season if required.
 * 4) Store lemon myrtle mayonnaise covered in the refrigerator.