Makes 4 servings (3/4 cup). 15 minute cook time.

Goes great on anything you would put mayonnaise on/in.


  • 1 large egg yolk

  • 1 tsp fresh lemon juice

  • 1 tsp white vinegar

  • ½ tsp sea salt

  • ¼ teaspoon dijon mustard

  • ¾ cup macadamia nut oil (or other oil of your choice, olive oil works great as well)


  1. Place the egg yolk, lemon juice, white vinegar, sea salt and dijon mustard in a small blender, or mini food processor and blend on low until combined. (Note this can also be done in a tall container using an immersion blender, or in a bowl whisking by hand)

  2. With the blender on low, add the oil 1 drop at a time. When the mixture begins to thicken, add the remaining oil in a slow, steady stream with the blender still running, until all of the oil has been incorporated. (If whisking by hand, you may find it easiest to have someone help by slowly pouring the oil into the bowl while you whisk vigorously)

  3. Cover tightly and refrigerate for up to 3 days.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Mayonnaise recipe (p. 248)