Photo by Babiche Martens
Makes 1 cup
- 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.