Ingredients: 

• 2 egg yolks
• 1 large onion smoked in the Big Green Egg until completely soft
• 0.5 tbsp dijon mustard
• 1 tbsp white wine vinegar
• 250 ml canola oil
• Salt
• Pepper
• Lemon juice

Method:

1. Place egg yolk, smoked onion flesh, mustard and vinegar in food processor.
2. Gradually add the canola oil until it thickens to resemble a mayonaise.
3. Season to taste with salt pepper and lemon juice.

Recipe courtesy of chef Maritz Jacobs of Longridge Wine Estate.