This is how I make my mayonnaise in the Thermomix. It’s quick and easy, and tastes delicious!! I like to use garlic, shallots and seeded mustard in mine to add flavour and texture, and a little honey to sweeten it. You can keep it plain if you like – just leave out the garlic and shallots, and use dijon mustard. I also use white wine vinegar – you can use lemon juice instead, but it’s a bit more ‘iffy’ – the acidity of the lemon juice is variable, so some batches of mayonnaise may work better than others.
I have hardly ever had this recipe fail – it’s very easy. Just don’t forget to let the egg get to room temperature before you begin – or better still, use a nice, fresh egg collected straight from the chook pen! If you do have a batch of mayonnaise that fails, don’t throw it out… Start again, with another room temperature egg yolk, mustard, vinegar, honey, etc – then instead of drizzling in oil, drizzle in the failed mayonnaise, and hopefully it will work out better the second time.
All ingredients should be at room temperature, especially the egg!!!Print
- Weigh oil into the jar the mayonnaise will be stored in and set aside.
- Chop garlic and spring onion in Thermomix bowl 5 sec/speed 7 (if using). Scrape down sides of bowl.
- Place butterfly on blades and add egg yolks, mustard, vinegar, honey, and salt and pepper. Mix 1 min/speed 4.
- With butterfly still spinning on speed 4, start drizzling oil very slowly onto the lid so that it drips down into the bowl at a steady rate. After a minute or so you can speed up adding the oil – just don’t go too fast until mayo has begun to thicken.
- When all the oil has been added, stop and remove butterfly. Scrape down sides of bowl, and mix again 20 sec/speed 4 to make sure honey and salt and pepper are stirred through.
- Remove to a jar and place in fridge – mayo will set a little firmer as it chills.
* Note: If you don’t think you’ll use the mayonnaise within a week or so, you can store it in a ziploc bag and squeeze the air out of it – this will help it to keep longer.