Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Macadamia Nut | not in our table | 0 |
| Myrtle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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.
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.
Season if required.
Store lemon myrtle mayonnaise covered in the refrigerator.
Category:Australian Recipes
Category:Mayonnaise Recipes
Category:Dijon mustard Recipes
Category:White wine vinegar Recipes
Category:Egg yolk Recipes