- 1 egg yolk
- ½ cup macadamia oil
- 1/2 tbsp lemon juice
- In a small bowl whisk the egg yolk.
- Add slowly half of oil, drop by drop whisking constantly.
- Then add ½ tbsp of lemon juice and mix well.
- Add the rest of oil in a slow stream and continue whisking until all of the oil is incorporated.
- Transfer in an airtight container and refrigerate until ready to use.
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