- 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
- Lemon juice
- Place egg yolk, smoked onion flesh, mustard and vinegar in food processor.
- Gradually add the canola oil until it thickens to resemble a mayonaise.
- Season to taste with salt pepper and lemon juice.
Recipe courtesy of chef Maritz Jacobs of Longridge Wine Estate.