3-Minute Macadamia Nut Oil Mayonnaise

by Susan Smith in

My definitive 3-Minute Macadamia Nut Oil Mayonnaise is a real foodie staple in my house and very quick to make! Packed full of goodness and healthy fats, there’s nothing to fear from having an extra spoonful. In fact, once you’ve stocked up on the necessary ingredients it is hard to see why you’d bother with the unhealthy shop-bought alternative, which tastes artificial and cloying in comparison.


I make a batch most weeks, if not more often, and it’s the perfect side dip and sauce for a whole range of dishes. It’s especially useful as a sandwich filler, perhaps with some cold roast organic chicken stuffed into my Keto Dinner Rolls.

The health benefits of Macadamia oil are well documented and its flavour isn’t too strong, which makes it the perfect mainstay for this mayo recipe.

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3-Minute Macadamia Nut Oil Mayonnaise


large organic eggs

2½-3 tbsp organic lemon (or lime) juice, freshly squeezed

1 tsp organic Dijon mustard 

½ tsp Himalayan pink salt

freshly ground organic black pepper

1-2 drops organic liquid stevia 

200 ml cold pressed macadamia nut oil

50 ml organic extra virgin olive oil


Place all the ingredients into a tall, narrow container.

Using a hand-held stick blender, blend everything together until it emulsifies into a pale, creamy mayonnaise. Takes about 30 seconds!

Taste and add a little more lemon/lime juice and seasoning, if liked. 

Transfer to a glass container and seal with an airtight lid. 

Store in a refrigerator and use within 7 days.


Don’t worry if the mayonnaise seems a little on the runny side when it’s first made. It thickens up to the perfect consistency, when chilled down in a refrigerator.