Fresh mayonnaise

I don't normally make this version as I prefer the Vietnamese style mayonnaise. This recipe doesn't waste the egg white (though none of my food ever goes to waste :p) and tastes similar. Why not try both and decide which you prefer:

Have all your ingredients at room temperature for best results

Ingredients

• 1 tbsp Lemon juice (or vinegar)
• 1 tsp Mustard
• 1 Egg yolk
• 1 Egg white
• Grapeseed oil (or sunflower/macadamia nut/avocado oil) – amount to use test
• Pinch of Salt
• Pinch of Pepper

Method

1. Using the butterfly attachment (on top of the blade), add in egg yolk, mustard, lemon juice, salt and pepper. Mix 20sec/speed 4
2. On speed 4, slowly add the oil on top of the measuring cup of the thermomix. Once you can hear the mayonnaise thickens up, you can add oil in a bit faster – will take approx. 2-3mins
3. Add egg white and mix 10sec/speed 4