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Ingredients Edit

Directions Edit

  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.
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