A fail-proof recipe for Traditional Egg Mayonnaise which takes a couple of minutes to make in the Thermomix. It’s tastier and cheaper than store-bought versions which are often full of additives and preservatives.
I can’t believe it’s taken me almost four years to discover how to make good old fashioned mayonnaise in the Thermomix! I wish I had tried it sooner as it’s so easy and would have saved a few pennies on store-bought versions.
This version of mayonnaise is made with whole eggs as opposed to just the yolks. There are a few variations of homemade mayonnaise to try but in general, I think the main thing to get right is the mustard to lemon juice/vinegar ratio and it’s easy to adjust the flavour if it turns out a bit bland.
If the mayonnaise curdles, it’s usually because the oil was added too fast. To rescue it, try gradually adding 1 tablespoon of boiling water and blend for 30 sec/speed 4 until the mayonnaise emulsifies again.
Sriracha Mayonnaise: For a spicy kick, add 1-2 tablespoons of Sriracha and one clove of minced garlic to the mayonnaise and stir to combine.
Aioli: Add two cloves of crushed garlic to the base mayonnaise. If raw garlic is not for you, roast the cloves and add the garlic in the form of a paste.
Lemon Mayonnaise: Add 2-3 teaspoons of finely grated lemon rind.
How to Store
The mayonnaise can be stored in an airtight container in the fridge until needed and it’s best to consume within a couple of weeks.
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- 300 g sunflower oil or groundnut oil
- 1 large egg, room temperature
- 2 teaspoons Dijon mustard, or you could use wholegrain or mustard powder
- 2 teaspoons lemon juice, plus more if preferred
- salt & pepper to taste
- Start by weighing out 300g of sunflower/groundnut oil in an easy pouring jug (don't weigh it in the TM bowl) and put aside.
- Crack the egg into the Thermomix bowl and add the mustard and lemon juice.
- Set the Thermomix to 90 sec/speed 4 and very very slowly pour the oil through the hole in the lid until it's all used up. Mix for a little longer if there is some oil left.
- The mixture will now be mayonnaise. Taste test and add salt and pepper and more lemon juice/mustard if required.
Store the Thermomix Mayonnaise in an airtight container in the fridge for up to a couple of weeks.
Troubleshooting: If the mayonnaise curdles, it's usually because the oil was added too fast. To rescue it, try gradually adding 1 tablespoon of boiling water and blend for 30 sec/speed 4 until the mayonnaise emulsifies again.