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|¼ cup||Macadamia nuts, roasted|
|1 tsp||Wholegrain mustard|
|3 tbsp||Raspberry vinegar|
|250 ml||Macadamia nut oil|
- Peel and finely chop the garlic. Make a paste with the salt by using the flat of your knife or a pestle and mortar.
- Finely chop the macadamia nuts and add to a bowl with the garlic.
- Add the mustard then whisk in the vinegar, oil and water until the vinaigrette emulsifies. Check for seasoning.
- Pour into a bottle or jar, seal and refrigerate.
Makes 1 cup