Home made (thick) Mayonnaise

Step 1

Pop the butterfly in the TM bowl, add the yolks and mustard

Step 2

Sit a jug on top of the TM bowl and weigh in your oil. Set this aside.

Step 3

Start blending the egg and mustard at speed 4, Allow it 30 seconds before you go adding the oil.

Step 4

Then start drizzling the oil into the TM bowl through the hole in the lid. I like to drizzle it on the lid because I can see how slowly it's being poured this way.

Step 5

The first 30 seconds of adding the oil is the most crucial for getting your mayo emulsified. It needs to be a super slow stream, once you have started the emulsification process you can add your oil a bit faster.

Step 6

You will hear the sound change in the bowl and that will tell you you're on the right track.

Step 7

Once you've got 1/4 to 1/2 your oil in the TM bowl you can then put the rest in a bit faster. I like to add in the MC at this stage and pour the oil right onto the lid all the way up to the rim. This causes a bit of a seal and the oil will still drizzle slowly but you don't have to watch it or stand there holding the jug.