Wanda Oyola, cooking with Thermomix® and loving it!
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Spain recipeHomemade Mayonnaise

Thick, creamy mayonnaise from one egg, lemon, mustard and oil, emulsified in the bowl in about 2 minutes.

By Wanda Oyola 5 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

A glass jar of thick, pale homemade mayonnaise with a spoon resting in it.

Homemade mayonnaise tastes fresher and creamier than anything from a jar, and it takes only an egg, a little lemon juice, mustard, salt and oil. Many say its name comes from Mahón, a port on the Spanish island of Menorca. Use it on sandwiches, in potato salad, or as the start of a garlic aioli or Puerto Rican mayo-ketchup.

The Thermomix® TM7™ makes the hard part easy. While the blades run at speed 4, you pour the oil onto the closed lid and it trickles slowly into the bowl through the opening around the measuring cup. That thin, steady stream lets the egg and oil emulsify into a thick, pale cream.

The egg stays raw, so use a pasteurized egg in the shell. Pasteurized eggs are gently heated in their shells to kill bacteria such as salmonella, yet they still work like fresh eggs. Look for the word pasteurized on the carton. It matters most for young children, pregnant women, older adults and anyone with a weakened immune system.

Made in the Thermomix® TM7™

Homemade Mayonnaise

Makes: About 320 g (1 1/3 cups)

  • Prep5 min
  • Cook0 min
  • Total5 min
  • Serves20

Ingredients

Instructions

  1. Take the egg out of the fridge about 30 minutes ahead: an egg at room temperature emulsifies more easily. Make sure the mixing bowl is clean and dry.
  2. Place the egg, lemon juice, mustard and salt in the mixing bowl and mix 5 sec/speed 4.
  3. With the measuring cup in place, mix 2 min/speed 4. As soon as the blades start, pour the oil slowly onto the lid, around the measuring cup, so it trickles into the bowl in a thin stream through the opening. Take about 1 1/2 minutes to pour it all.
  4. When the time is up, the mayonnaise should be thick and pale. Taste it, add a few drops of lemon juice or a pinch of salt if you like and mix 5 sec/speed 4.
  5. Spoon it into a clean glass jar, close it and refrigerate it right away.

Tips

  • Garlic aioli: before step 2, chop 1 or 2 garlic cloves in the dry bowl 3 sec/speed 7 and scrape down the sides, then continue with the recipe. Great with fries, grilled fish and sandwiches.
  • Keep it in a closed glass jar in the fridge and use it within 4 days, always with a clean spoon. Homemade mayonnaise should not sit out of the fridge for more than 2 hours, and it does not freeze well.
  • If it splits and looks thin and oily, pour it into a jug and wipe the bowl clean. This usually happens when the oil goes in too fast or the egg is cold. Place 1 new pasteurized egg in the bowl, set 2 min/speed 4 and pour the split mixture slowly onto the lid, as in step 3. It comes back thick and creamy.
  • Extra virgin olive oil can taste bitter when it is mixed fast, so use a mild oil, or half light olive oil and half canola.

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