Mix egg, vinegar and mustard in a blender or with stick blender.
Add oil in a thin stream with blender running slowly until mayonnaise emulsifies and thickens. Season with salt and pepper.
Insert butterfly. Add egg yolk, vinegar and mustard and mix 20 seconds / speed 4.
Set Thermomix® to 3 minutes / speed 4. With MC in place, slowly pour in oil in a steady stream onto the lid, while the blades are rotating. You will hear when the mix has emulsified and thickened. Season with salt and pepper.
- Store in airtight container in fridge 4-5 days.
- Oil choice is very important in making a mayonnaise. You want to choose oils that are not strong in flavour. The light tasting olive oil is not the same as virgin or extra virgin. It has more of a neutral flavour and wont dominate the mayonnaise. Extra virgin olive oil is not recommended.
- Also avoid all seed oils.
Serving: 1serve | Calories: 26kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Calcium: 2mg | Iron: 1mg | Net Carbs: 0g