This delicious mayonnaise is unique in flavour with a kick of zest.
Prep time 30 minutes.
3 egg yolks
pinch of salt
1 tablespoon lemon juice
300ml macadamia oil
a few drops of Tabasco sauce
Place the egg yolks, lemon juice and salt in a large glass or ceramic bowl. Place the bowl on a damp cloth to stop it from moving when you are whisking. Using a balloon whisk, whisk until mixture begins to thicken.
Pour a few drops of the macadamia oil into the egg-yolk mixture and whisk until combined. Continuing adding the oil 1 tablespoon at a time, whisking well in between each addition. If the oil is added too quickly you are at risk of not incorporating the oil and the mayonnaise could separate or curdle (see tip).
Once all the oil has been incorporated add the Tabasco, taste the mixture and adjust the seasoning with extra lemon juice, salt and pepper if needed. Transfer to a small airtight container and place a piece of cling wrap directly on the surface of the mayonnaise, this prevents a skin from forming, then cover with a lid. Store in the fridge.
Tip: If your mayonnaise curdles during preparation, in a large clean bowl add an extra egg yolk and whisk to a smooth paste and slowly add the curdled mayonnaise a spoonful at a time, whisking well after each spoonful.
-Recipe from http://www.australian-macadamias.org/consumer/our-nut-hub/recipes/macadamia-mayonnaise
JANNA FRANCISJANUARY 2, 2017