2 Egg Yolks
1 TBSP Fresh Lemon Juice
1 TSP Dijon Mustard
3/4 Cup Macadamia Nut Oil
In a medium sized mixing bowl, whisk together the egg yolks, lemon juice and mustard until blended. Should turn a bright yellow color in about 30 seconds. Using a hand mixer, add the macadamia nut oil in a slow thin stream while mixing constantly. The mayonnaise will become thick and lighter in color.
Label and store in the refrigerator for up to a week.