Making your own Mayonnaise isn’t hard, but it does require patience!

Mayonnaise is an emulsion – oil is emulsified into a thick cream with the addition of an emulisifier, an acid and flavourings.

Both the yolk of the egg and the mustard are the emulsifiers in this case. With the aid of high speed mixing, the magic happens!

A couple of points to remember:

1. Use room temperature ingredients. In this particular recipe, that isn’t as crucial, since we will be bringing everything to temperature before we start adding the oil.
2. Use light flavoured, neutral oil. I like Grapeseed oil. If you must use Olive oil, choose a very light one, otherwise your mayo will be bitter.
3. Use the freshest egg you can.
4. Pour the oil in a thin, steady stream.
5. The TM6 MC stays in place while pouring and allows the oil to drip in slowly. I like to keep the stream of oil the thinness of a stalk of wheat. The TM7 cap is removed and the oil is poured through the small hole in the lid.
6. If you like your mayo slightly sweet, like I do, use a flavourless sweetener such as Rice Bran Syrup. It isn’t overly sweet.
7. Store your mayo in a clean, sterilised jar in the fridge for up to 3 weeks. I find it does last longer than that, but I’ve generally used it up before then  anyway!

The following recipe appears on many different sites on the internet. I think it may have been developed initially by Tenina Holder who began as a recipe developer at Thermomix Australia.

Additions to spice up your mayonnaise:

Coleslaw dressing – add extra Apple Cider Vinegar and sugar. Add in a couple of tsp of Horse Radish Cream

Ranch Dressing – Chop dill, parsley and chives in the TMX. Mix with ½ cup mayo, ½ cup buttermilk and ¼ cup sour cream. Add a tsp or two of onion powder and garlic powder. Season further to taste.

Potato Salad Dressing – Equal parts sour cream or yoghurt and mayo. Add chopped gherkin and mint.

Tartare Sauce – Chopped cornichons, chopped capers, lemon zest and lemon juice to taste.

Curried Salad Dressing – Equal parts mayo and cream or sour cream, 1 tsp curry powder and ½ tsp dry mustard.

Aioli – chop two cloves of garlic for 3 seconds, speed 7 and add to 1 cup of the mayonnaise.

Roasted Garlic Aioli – roast a whole garlic bulb and squeeze out the roasted garlic into 1 cup of mayonnaise. Use as a dipping sauce.

Lemon Herb Mayonnaise – Chop the rind of half a lemon with  herbs of choice for 3 -4 seconds on speed 7 and add to 1 cup of mayonnaise. I like parsley, chives and dill.

Marie Rose Sauce – Mix a cup of mayonnaise with 2 Tbsp of Tomato Ketchup, juice of half a lemon, a dash or two of Tabasco sauce and a dash or two of Worcestershire Sauce. Add around 1/2 cup whipped cream, if desired.

Kewpie –  use Rice Wine Vinegar and add a pinch of MSG. Yes, that stuff is in commercial Kewpie and that’s why it tastes so good!

Chipotle – 1/2 cup mayonnaise, 1/4 cup sour cream, 2 chipotle chillies (from the can of Chillies in Adobo), 2 Tbsp lemon or lime juice.

Burger Mayo  – Add chopped dill pickles, a little of the juice from the jar, tomato sauce to taste, American mustard to taste.

The options are endless!