This recipe is dairy free, gluten free, low carbohydrate, low GI, low sugar, wheat free.I know you are thinking that mayonnaise is high in fat but macadamia fats are good fats - the mono unsaturated fats which we can all benefit from. INGREDIENTS
METHODPlace egg yolks in a glass bowl. Add Dijon and beat together with electric hand beater. Pour oil very slowly down the edge of bowl and beat into egg yolks. Continue to add oil very slowly. The mixture will become thick and glossy. Add lemon juice and salt and beat for a few more seconds. Cover and refrigerate
Mayonnaise is high in fat but it's the good stuff - mono unsaturated fats which we can all benefit from. This macadamia mayonnaise is decadent and delicious and ridiculously easy to make. It also makes a small amount so you don't have to worry about it going off or about waste.I have tried it with other brands of macadamia oil but find Brookfarm to be the best by far. (I am not being paid to say that - it's just the one that seems to work best with this recipe, but I'd love your feedback too.)You can use this mayonnaise in the same way as you use a 'normal' mayonnaise, but if you want to really make the best use of the taste, then think about the foods that macadamias like to be paired with.Personally, I love Macadamia Mayonnaise with a Potato and Hot Smoked Salmon Salad. This is a delicious and healthy salad for anytime really, but one of my favourites for the Christmas table.
Anyone who has ever made mayonnaise, depending on the oil you use to make it, will know that it's healthy.
I use either olive or macadamia oil, both very rich in monounsaturated fats which are beneficial to heart health, whole egg, a total superfood complete with 14 essential nutrients), as well as lemon juice, for the vitamin C, the only nutrient missing from egg yolk, and a little salt and pepper.
There's nothing unhealthy about whole egg natural mayonnaise, other than it contains a lot of energy (kJ) if you eat too much of it.
For people who are trying to lose weight, limit your intake to ½ a tablespoon (276 kJ).
You could avoid it altogether but that wouldn't be much fun and I wouldn't suggest swapping it for a low fat version because then it becomes something else with ingredients I neither know nor like. And nor should you.