The only bad thing about making your own mayonnaise is wanting to eat it with everything it tastes so good!
½ tsp Dijon mustard
tablespoon white vinegar
200 ml (approx.) Extra Virgin Olive oil
Traditionally we just just the yolk to use mayo but then what do we do with the whites? for home cooking I just use the whole egg and it works out fine! Whisk the eggs, mustard and vinegar together and while still whisking fast pour the oil in a slow drizzle until all combined and thick season with the salt and pepper. Or use a food processor or blender
In the thermomix put the egg, mustard, salt and pepper and vinegar in the bowl blend speed 4 slowly pour the oil in in a slow drizzle until thick, can pour onto the lid with the mc on and wiggle the mc up a little to make the slow stream.
Tartare add one tablespoon of each chopped gherkins, capers and lemon juice to mayo
Aioli add 2 blended cloves of garlic to the eggs and vinegar before starting, or whole garlic cloves in the thermomix at the start with the eggs
Caper balsamic substitute the white vinegar with balsamic vinegar and add 2 tablespoons of chopped cappers
Dill mayonnaise add 2 tablespoons of dill to the mayonnaise
Seafood sauce add 1 tablespoon tomato sauce, ¼ teaspoon Worcestershire sauce and a few drops to your liking of tobasco sauce to the mayonnaise
Honey mustard mayonnaise (awesome with salmon or chicken!!) Add 2 tablespoons honey and an extra teaspoon of Dijon to the eggs and vinegar before adding the oil
Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!