Lemon Myrtle Mayonnaise

Lemon Myrtle Mayonnaise Recipe from Australia with Macadamia Nut Oil and Dijon Mustard

Region / culture: Australia | Preparation time: 10 minutes | Servings: 4

Introduction

Lemon Myrtle Mayonnaise is a unique and flavorful twist on the classic condiment. The addition of lemon myrtle, a native Australian herb with a citrusy flavor, gives this mayonnaise a refreshing and zesty taste that pairs well with a variety of dishes.

History

The use of lemon myrtle in cooking can be traced back to Indigenous Australian communities who have long used the herb for its medicinal and culinary properties. In recent years, lemon myrtle has gained popularity in modern Australian cuisine for its unique flavor profile.

Ingredients

100 ml (0.5 cup) of macadamia nut oil
30 g (2 tbsp) of dijon mustard
15 ml (1 tbsp) of white wine vinegar
5 g (1 tsp) of lemon myrtle
a pinch of salt
3 large egg yolks

How to prepare

Add the Dijon mustard and lemon myrtle to the egg yolks and whisk until slightly thickened. Slowly drizzle the macadamia nut oil into the egg mixture.
If the mixture thickens too much, you can add a little white wine vinegar to thin it out. Continue whisking until all the oil has been incorporated.
Season with salt and pepper if desired.
Cover and store the lemon myrtle mayonnaise in the refrigerator.

Variations

Substitute lemon myrtle with other herbs such as basil or tarragon for a different flavor profile.
Use avocado oil or olive oil instead of macadamia nut oil for a different taste.

Cooking Tips & Tricks

Be sure to whisk the egg yolks and mustard together thoroughly before adding the oil to ensure a smooth and creamy mayonnaise.

- Slowly drizzle the oil into the egg mixture while whisking continuously to emulsify the ingredients properly.

- If the mayonnaise becomes too thick, you can thin it out with a little white wine vinegar.

- Store the lemon myrtle mayonnaise in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve Lemon Myrtle Mayonnaise as a dipping sauce for roasted vegetables, a spread for sandwiches, or a dressing for salads.

Cooking Techniques

Whisking, drizzling, and emulsifying are key techniques in making mayonnaise.

Ingredient Substitutions

You can use regular mustard instead of Dijon mustard.

- Any type of vinegar can be used in place of white wine vinegar.

Make Ahead Tips

Lemon Myrtle Mayonnaise can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the Lemon Myrtle Mayonnaise in a small bowl garnished with a sprinkle of lemon myrtle for a decorative touch.

Pairing Recommendations

Pair Lemon Myrtle Mayonnaise with grilled chicken, fish, or seafood dishes for a burst of citrusy flavor.

Storage and Reheating Instructions

Store the Lemon Myrtle Mayonnaise in an airtight container in the refrigerator for up to a week. Do not freeze. Stir well before serving.

Nutrition Information

Calories per serving

110 per serving

Carbohydrates

0g per serving

Fats

- Total Fat: 11g per serving

- Saturated Fat: 1g per serving

Proteins

- Protein: 1g per serving

Vitamins and minerals

Vitamin E: 2% DV per serving

Alergens

Contains: Egg

Summary

Lemon Myrtle Mayonnaise is a rich source of healthy fats and provides a small amount of protein. It is low in carbohydrates and calories, making it a suitable condiment for those following a low-carb or calorie-conscious diet.

Summary

Lemon Myrtle Mayonnaise is a flavorful and versatile condiment that adds a unique twist to any dish. With its zesty citrus flavor and creamy texture, this mayonnaise is sure to become a staple in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was a warm summer day and I had just finished picking fresh lemon myrtle leaves from my garden. As I was flipping through an old cookbook that had been passed down to me from my own grandmother, I stumbled upon a recipe for Lemon Myrtle Mayonnaise.

I had never heard of lemon myrtle before, but the description in the cookbook intrigued me. The recipe called for blending the lemon myrtle leaves with egg yolks, mustard, vinegar, and oil to create a creamy and tangy mayonnaise. It sounded like the perfect accompaniment for a light summer salad or a sandwich.

I decided to give it a try, even though I had never made mayonnaise from scratch before. I gathered all the ingredients and set to work, carefully following the instructions in the cookbook. I added the lemon myrtle leaves to the blender along with the egg yolks, mustard, and vinegar. As the blender whirred to life, I slowly poured in the oil in a steady stream, watching as the mixture transformed into a thick and creamy mayonnaise.

The scent of the lemon myrtle filled the kitchen, its citrusy aroma mingling with the rich smell of the freshly made mayonnaise. I couldn't wait to taste it. I dipped a spoon into the mixture and brought it to my lips, savoring the tangy and refreshing flavor of the lemon myrtle.

I knew I had stumbled upon something special. The Lemon Myrtle Mayonnaise was unlike anything I had ever tasted before – it was light, creamy, and bursting with citrusy notes. I couldn't wait to share it with my family and friends.

Over the years, I perfected the recipe for Lemon Myrtle Mayonnaise, tweaking it here and there to suit my taste. I shared it with everyone who came to visit, and it quickly became a favorite among my loved ones. They would always ask for the recipe, and I would gladly write it down for them, passing on the tradition of making this special mayonnaise.

I learned that lemon myrtle is a native Australian plant with a strong lemon flavor, perfect for adding a unique twist to traditional recipes. I started experimenting with different ways to incorporate lemon myrtle into my cooking, from marinades and dressings to desserts and cocktails. The possibilities were endless, and I was always excited to try something new.

One day, a friend of mine suggested that I enter a cooking competition at the local fair. I hesitated at first, unsure if my recipes would be good enough to compete against seasoned chefs. But my friend insisted that my Lemon Myrtle Mayonnaise was a standout dish that deserved to be shared with a wider audience.

I decided to take a chance and enter the competition. I spent hours in the kitchen, perfecting my Lemon Myrtle Mayonnaise recipe and creating new dishes that showcased the versatility of the ingredient. When the day of the competition arrived, I was nervous but excited to share my creations with the judges.

As I presented my Lemon Myrtle Mayonnaise to the judges, I explained the story behind the recipe – how I had discovered it in an old cookbook and how it had become a beloved dish among my family and friends. The judges sampled the mayonnaise and were impressed by its unique flavor and creamy texture.

To my surprise and delight, my Lemon Myrtle Mayonnaise won first place in the competition. The judges praised its bright and refreshing flavor, calling it a standout dish that showcased the beauty of using locally sourced ingredients.

From that day on, my Lemon Myrtle Mayonnaise became a signature dish that I would always be known for. I continued to share it with everyone I knew, passing on the recipe and the story behind it to future generations. It had become more than just a recipe – it was a piece of my culinary journey, a reflection of the love and passion I put into my cooking.

As I look back on the day I first discovered the recipe for Lemon Myrtle Mayonnaise, I am filled with gratitude for the journey it has taken me on. It has opened up a world of possibilities in my cooking, inspiring me to continue experimenting with new ingredients and flavors. And as I continue to share this special dish with my loved ones, I know that it will always hold a special place in my heart as a reminder of the joy and creativity that cooking brings into my life.