• 3 egg yolks
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon gluten-free Dijon mustard
  • ½ cup macadamia nut oil
  • ¼ cup extra-virgin olive oil


  1. In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice and mustard until blended and bright yellow, about 30 seconds.
  2. Begin adding 1/4 cup of the macadamia nut oil to the yolk mixture a few drops at a time, whisking constantly.
  3. Gradually add the remaining 1/4 cup of macadamia nut oil and the olive oil in a slow, thin stream whisking constantly until the mayonnaise is thick and lighter in color.
  4. Store in the refrigerator for up to a week.


Adapted from The 21 Day Sugar Detox

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