Step 1

Separate the egg (set white aside). Insert buttlerfly to mixer bowl and add egg yolk, mustard, vinegar, honey, salt and pepper to mixer bowl.

Step 2

Mix 1 min/37°C or 100°F/speed 4/MC on.

Step 3

Set mixer to 4 mins/37°C or 100°F/speed 4/MC on and VERY slowly start drizzling oil onto the lid.

Step 4

Add egg white once all the oil is added, and mix for a further 20 sec/speed 4/MC on.

Step 5

Store in a sterilised airtight jar and chill in the fridge for at least 1 hour before serving as a mayonnaise, or use immediately for dressings if needed.