Cooked Egg Mayonnaise

MayonnaiseAdd all ingredients EXCEPT oil to TM Bowl, insert Butterfly. Cook 4 minutes, 70 degrees Sp 3.Remove TM Bowl from unit and allow mixture to come to room temperature with Lid off before adding oil in next step.Or place butterfly and mixture into a small bowl if you need it to cool faster - just scrape back into the TM Bowl and replace Butterfly when it's at room temperature (NOT fridge temperature!).With MC off, drizzle oil VERY SLOWLY onto moving blades/butterfly at Sp 4. It will take about 30-40 seconds.Taste your mayonnaise for correct salt/vinegar balance - adding just a dash of either can make all the difference. See Tips below.Scrape into glass storage jar or straight into your serving bowl. Cover surface with cling film until ready to serve to prevent a skin forming. Store in refridgerator for a couple of weeks (assuming there's no "double dipping" and it's not left out on the bench or in the sun!)