I’ve never been a mayo lover. I’ve avoided it since I was a kid because I thought I didn’t like the taste. Then I shunned commercial mayo because I realized it was super high in poor-quality polyunsaturated vegetable oils (usually canola or soybean). But today I decided to give homemade mayo a chance, and it turned out well!
After toying with the idea of trying to use butter (definitely ill-suited to mayo-making), and opting against the bitterness of extra virgin olive oil, I finally settled on a high-quality, nutritious liquid oil with a buttery, nutty taste, and a fatty acid profile favouring good monounsaturated fatty acids over inflammatory omega-6’s: cold-pressed macadamia oil. Like I’ve said before, macadamia nuts are the king of nuts in the nutritional stakes because they contain the least polyunsaturated fatty acids, the least anti-nutrients such as mineral-binding phytic acid, they happen to be Aussie and, well, they’re just so dang delicious. Emulsified with a little garlic (antifungal and immune-boosting), pastured egg yolk (a wonder food, nature’s own little potent multi-vitamin) and cider vinegar (a good digestive stimulant), this twist on mayo has got me converted.
macadamia oil mayonnaise
1¼ cups macadamia oil
2 pastured egg yolks, at room temperature
2 tbs apple cider vinegar
1 raw garlic clove*, crushed or finely chopped
2 tbs rosemary or other herbs, finely chopped
Sea salt, to taste
Option 1: in the blender
Whiz up the egg yolks, vinegar and garlic in a small blender. With the motor running, slowly add the macadamia oil until emulsified and thick. Add in the rosemary and season with sea salt as you like. If needed, add a little extra oil to thicken the mixture further.
Option 2: for the blender-less
(You’ll need to recruit a friend to hold the bowl or do the pouring for you)
Combine egg yolks, vinegar and garlic in a bowl. Whisk in the macadamia oil slowly, until emulsified. Add in rosemary and sea salt and combine.
TIP for the blender-less and friend-less (you can still make mayo!)
Take a wet towel and make a ring with it, about the size of the diameter of the bottom of the mixing bowl. Place the bowl on top of the towel ring. This secures the bowl from spinning around so that you can free up your other hand to pour in the oil.
Store in the fridge for up to a week.
*Use roasted garlic if you prefer a milder, sweeter flavour
2 pastured egg yolks, at room temperature
2 tbs apple cider vinegar
1 raw garlic clove*, crushed or finely chopped
2 tbs rosemary or other herbs, finely chopped
Sea salt, to taste
Option 1: in the blender
Whiz up the egg yolks, vinegar and garlic in a small blender. With the motor running, slowly add the macadamia oil until emulsified and thick. Add in the rosemary and season with sea salt as you like. If needed, add a little extra oil to thicken the mixture further.
Option 2: for the blender-less
(You’ll need to recruit a friend to hold the bowl or do the pouring for you)
Combine egg yolks, vinegar and garlic in a bowl. Whisk in the macadamia oil slowly, until emulsified. Add in rosemary and sea salt and combine.
TIP for the blender-less and friend-less (you can still make mayo!)
Take a wet towel and make a ring with it, about the size of the diameter of the bottom of the mixing bowl. Place the bowl on top of the towel ring. This secures the bowl from spinning around so that you can free up your other hand to pour in the oil.
Store in the fridge for up to a week.
*Use roasted garlic if you prefer a milder, sweeter flavour
