This is a fail-proof recipe for Thermomix Mayonnaise, which takes a couple of minutes to make. 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 rather than just the yolks. There are a few variations of homemade mayonnaise to try. Still, in general, 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.
I also have a Thermomix Aioli recipe, which is similar to mayonnaise but with added garlic and wholegrain mustard.
Why You'll Love This Recipe
- Quick and easy.
- More economical.
- Versatile - different flavours can be added, such as Sriracha, for a spicy kick.
Top Tip
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.
Variations
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.
Storage
The mayonnaise can be stored in an airtight container in the fridge until needed, and it's best to consume it within a couple of weeks.
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📖 Recipe
Thermomix Mayonnaise
An easy recipe for traditional homemade egg mayonnaise made in the Thermomix.
Ingredients
- 300 g sunflower oil or groundnut oil, note 1
- 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
Instructions
- Start by weighing 300g of sunflower/groundnut oil in an easy pouring jug (don't weigh it in the TM bowl) and put it 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.
Notes
Note 1: It’s recommended to use a neutral oil but not extra-virgin olive oil as it has a strong flavour and may cause the mayonnaise to separate. Some examples of neutral oils are avocado, grapeseed, canola, sunflower, or safflower.
Storage
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.
Agnes Lee says
There is egg used but the mixture has not been cooked. Is this correct? Just concerned.
Vicki says
Hi Agnes, yes correct, raw eggs are used to make mayonnaise. Kind regards, Vicki.
Simone says
Can you use Canola oil?
Vicki says
Hi Simone, yes, you can use Canola oil for this recipe. Kind regards, Vicki
Kylee says
Just made this. It turned out amazing and so easy. I used vegetable oil because that's all I had besides EVOO. I added the salt and pepper at the begining and used a pepper mill. Next time I think I'll use white pepper but that is just for aesthetics. Thanks for sharing the recipe.
Vicki says
So glad you enjoyed it Kylee, thank you for your lovely comment. Vicki xx
Kelly Stevenson says
Could you use olive oil for same taste?
Vicki says
Hi Kelly, you can use olive oil for this recipe. However, I prefer not to use it as I find it a bit overpowering. Vicki.