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.