Yields1 Serving

 0.50 oz Garlic (peeled)
 2 Egg Yolks
 14 oz macadamia nut oil, may need to add up to 6 ounces more
 2 tsp Mustard (Dijon)
 2 pinches Kosher Salt
 1 pinch Black Pepper
 1 tbsp lemon juice, to taste

1

Place the garlic, a pinch of salt and pepper, the egg yolk and mustard in a bowl and whisk until well combined.

2

Add a few drops of macadamia oil, whisking constantly, until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy.

3

Add lemon juice 1 tablespoon at a time to taste

Ingredients

 0.50 oz Garlic (peeled)
 2 Egg Yolks
 14 oz macadamia nut oil, may need to add up to 6 ounces more
 2 tsp Mustard (Dijon)
 2 pinches Kosher Salt
 1 pinch Black Pepper
 1 tbsp lemon juice, to taste

Directions

1

Place the garlic, a pinch of salt and pepper, the egg yolk and mustard in a bowl and whisk until well combined.

2

Add a few drops of macadamia oil, whisking constantly, until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy.

3

Add lemon juice 1 tablespoon at a time to taste

Notes

Macadamia Nut Oil Garlic Aioli
IngredientsDirections