We love mayonnaise! I use a lot of it in salads, on sandwiches and in sauces. I’ve been making this version of cooked mayonnaise for a while now, and it’s now my very favourite.

Don’t buy mayonnaise blends such as the huge variety you see on supermarket shelves, save $$$$ and create your own! Check out my post here for some ideas: Making Mayonnaise

ThermoGourmand

Bulk Cooked Mayonnaise

A very versatile mayonnaise suitable for those who can't have regular mayonnaise with uncooked egg.

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Ingredients Method

Ingredients

  

• 600 g grapeseed oil
• 4 eggs
• 2 tsp sea salt
• 65 g apple cider vinegar
• 2 Tbsp raw sugar - or sugar substitute
• 3 Tbsp Dijon mustard

Method

 

1. Place a large jug onto mixing bowl lid or just into the base itself without the ThermoCook bowl and weigh 600 g grapeseed oil into it, then set aside. Break 4 eggs into another bowl and set aside.
2. Add 2 tsp salt, 2 Tbsp raw sugar and 65g apple cider vinegar into ThermoCook bowl and gently warm

   3 min 30 sec/100°C/speed 1

   .
3. Set machine in manual mode to

   45 sec/speed 3.5

   , adding eggs gradually through open cap in mixing bowl lid. Add 3 Tbsp Dijon mustard, or to taste and mix a further

   15 sec/sp 2

   .
4. Set the machine in manual mode to

   3 min/speed 6

   , then very slowly pour the oil into the open cap in the lid, allowing it to drizzle in and emulsify.
5. Scrape down lid and bowl.
6. Scoop into clean jars or squirty bottles.