1 clove garlic, crushed
salt and pepper
1 egg yolk
1 teaspoon Dijon mustard
200-300ml macadamia oil
lemon juice, to taste
Place the garlic, a pinch of salt and pepper, the egg yolk and mustard in a bowl and whisk until well combined.
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.
Add lemon juice 1 tablespoon at a time until the desired zing is reached.