Ingredients:

• 100g macadamia oil
• 60g fresh squeezed orange juice (approx. 1 orange)
• Chopped orange zest – small piece approx.. 3cm in length
• 15g green shallots
• 10g hot mustard
• 1/4 tsp curry powder
• 1/4 tsp salt
• 10g apple cider vinegar

Directions:

1. Add orange zest, green shallots and salt to a food processor. Blitz until finely chopped.
2. Add orange juice, hot mustard, curry powder and apple vinegar to food processor. Blend until combined.
3. Slow add macadamia oil to food processor to emulsify.
4. Transfer to an airtight container and refrigerate.

**Keeps for up to 1 week in the fridge.