skinnymixer's Whole Egg Mayonnaise
skinnymixer's Whole Egg Mayonnaise
Prep Time2 mins
Cook Time6 mins
Total Time8 mins
Servings: 20
Ingredients
- 125 g | 4.4 oz macadamia oil
- 1 whole egg separated
- 1 heaped teaspoon seeded mustard
- 1 tablespoon white wine vinegar or apple cider vinegar
- 10 g | 0.3 oz raw honey
- pinch salt and pepper
Instructions
- Separate the egg (set white aside) and add yolk, mustard, vinegar, honey, salt and pepper to mixer bowl.
- Mix 1 min/37°C or 100°F/speed 4/butterfly.
- Set mixer to 4 mins/37°C or 100°F/speed 4/butterfly and VERY slowly start drizzling oil on to the upside down MC.
- Add egg white once all the oil is added, and mix for a further 20 sec/speed 4/butterfly.
- 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.
Notes
Makes a small 125 g or 4.4 oz jar worth, which will keep in the fridge for 2 weeks if kept in a sterilised jar
I never bother to bring my ingredients to room temperature, because I emulsify it at 37°C or 100°F throughout the process - I have never experienced a failed mayonnaise using this method and it saves time.
For a failed mixture:-
Pour out the mix into a container, clean bowl & start the mayo mix again. Add egg, mustard, vinegar to mixer bowl. Cook 4 min/37ºC or 100°F/speed 4/butterfly then slowly add the failed mix instead of oil. Bellini Users Use your blunt blade for this recipe. At step 2 and step 3 you'll need to use 40°C or 105°F if using a Supercook. PLEASE NOTE THAT YOU'RE NOT SUPPOSED TO USE YOUR BUTTERFLY ATTACHMENT OVER SPEED 3.
I never bother to bring my ingredients to room temperature, because I emulsify it at 37°C or 100°F throughout the process - I have never experienced a failed mayonnaise using this method and it saves time.
For a failed mixture:-
Pour out the mix into a container, clean bowl & start the mayo mix again. Add egg, mustard, vinegar to mixer bowl. Cook 4 min/37ºC or 100°F/speed 4/butterfly then slowly add the failed mix instead of oil. Bellini Users Use your blunt blade for this recipe. At step 2 and step 3 you'll need to use 40°C or 105°F if using a Supercook. PLEASE NOTE THAT YOU'RE NOT SUPPOSED TO USE YOUR BUTTERFLY ATTACHMENT OVER SPEED 3.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Whole Egg Mayonnaise
Amount Per Serving (10 g)
Calories 60 Calories from Fat 58
% Daily Value*
Total Fat 6.4g 10%
Saturated Fat 0.9g 5%
Sodium 32mg 1%
Total Carbohydrates 0.5g 0%
Sugars 0.5g
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.
Anonymous says
December 10, 2017 at 9:24 amPlease be careful where it says 37 Celsius or 100 Celsius is meant to be Fahrenheit
Louise says
February 5, 2017 at 2:42 pmThank you for your ‘fail’ tips! Saved my mayo fail and all those delicious ingredients didn’t go to waste!
Sally says
November 7, 2016 at 4:15 pmDoes it have to be raw honey? Can I use or al honey?
Sally says
November 7, 2016 at 4:16 pmNormal not oral…..auto correct…ha ha!
Noeleen says
July 11, 2017 at 12:24 amYes wanting a substitute for raw honey please
crystal says
November 6, 2016 at 7:13 pmHands down the best mayo ive ever made/tasted!! I doubled the recipe, and added one teaspoon djon and one seeded. didnt have macadamia oil so just used sunflower oil. Still so so good!!
Sharon says
August 15, 2016 at 12:26 pmI made this in the Bellini and it turned out beautifully.
Rachael says
October 5, 2016 at 1:04 pmDid you use speed 3, my Intelli won’t let me choose the temp for Spd 4?
Annette Parker says
June 5, 2016 at 1:50 pmHave trouble making this mayonnaise and don’t know where I am going wrong. Follow recipe to the t and always end up with runny Mayo,
Jess says
April 18, 2016 at 11:07 amVery yummy! I’ve never made Mayo before. This was soooooo easy. Love that it uses the whole egg- no waste 😀
Mel says
January 26, 2016 at 11:45 amwe are LCHF’ing it at the moment, and this was easy to make and very tasty! Thank you!
Lana says
December 10, 2015 at 7:20 pmFirst time making mayonnaise and I have no idea why everyone thinks it’s hard – clearly they don’t own a thermomix and haven’t heard of Skinnymixers!
Corinne says
November 25, 2015 at 7:06 pmIve put off making Mayo. Have no idea why, I was probably a little intimidated by it. This recipe is amazing! I substituted the macadamia oil for grape seed oil and it’s so yummy. Never buying Mayo from the shops again.
Elizabeth says
October 27, 2015 at 6:52 pmJust made this and to my surprise it worked (no separation!!). I only had djion mustard but still yummy.
Karen B says
October 26, 2015 at 5:50 pmWhy has it taken me this long to find a no fail mayo.. I subbed mac oil for coconut oil and it’s a huge hit in our house. Thanks Nik for sharing x
Anonymous says
September 10, 2016 at 10:45 amDid you use fractionated coconut oil or just melted coconut oil? I’d like to try it ☺️
Ingrid says
October 17, 2015 at 2:18 pmHi Nic. do you think I could substitute avocado oil for macadamia oil?
Chris says
October 16, 2015 at 6:54 amThe dressing was a hit with my dinner guests last night. I noticed they were going back for seconds, thanks for a great standby.
Kelly S says
October 11, 2015 at 6:06 pmYum! What a great mayo! The perfect amount! Emulsifing at 37* is genius! I never have time to warm my ingredients to room temp!
Thanks again!
Meg Tzaninis says
September 21, 2015 at 10:42 amI live on this!!! I make this once a week and use it as is ,or add roasted garlic for garlic aioli, or adapt it to a seafood sce or add Mexican spice for another twist….so yummy and so easy to make.
Kathleen says
September 20, 2015 at 12:58 pmMy first successful mayonnaise.
So very delicious, spread it straight on to a chicken sandwich and now I’m brain storming other ways to use it.
Tina says
July 26, 2015 at 8:45 amCan I use olive oil for this Mayo?
Magda says
July 20, 2015 at 3:10 pmWould there be an egg free version? My princess in ana to eggs….
Belinda says
July 10, 2015 at 12:44 pmAwesome tasting mayo! I make a double batch everytime I make it,it doesn’t last long in my household!! Could seriously eat it out of the jar with a spoon!!!! Love that there is no wastage as the whole egg is used.
Alison King says
June 8, 2015 at 12:48 pmAnother brilliant recipe I’ve made a few now and never a fail!! Off to make apples law now and not clean bowl hehe
Meg Tzaninis says
February 8, 2015 at 12:10 pmPerfect every time, love the Mexican variation as well!
Alice says
February 7, 2015 at 6:39 pmMy new “go to” mayo recipe. I used grapeseed oil and it was delicious and so easy!
Rae says
January 29, 2015 at 12:31 pmMade it today, first time success at making a mayo that worked and also tasted fantastic, now a staple in my fridge, thanks so much.
Marissa says
December 29, 2014 at 8:50 pmFirst time ever making mayonnaise and it worked out perfect. Husband loves it also. Thanks for a great recipe
Susan says
December 27, 2014 at 6:52 pmOMG. I won. Mayo was a success. I took the MC off so I could see while I was pouring in. Only took 2. Mins. So so happy.
Christie C says
December 22, 2014 at 8:37 pmI made this today, my first attempt at making mayo and it worked perfectly and tastes awesome!
Lauren says
December 17, 2014 at 9:12 pmBest mayo I’ve made. I love that it has seeded mustard instead of Dijon & the macadamia oil just adds that extra bit of flavor.
Lynda rodaughan says
December 13, 2014 at 8:15 amNic could it be doubled just need more of it
Nikalene says
December 17, 2014 at 10:12 pmIt sure can hun just double the oil x
Kelly Waters says
December 6, 2014 at 7:20 amThis is only the second time I’ve ever made mayo. Soooooo easy and tastes absolutely amazing!
Lauren Emma says
December 1, 2014 at 9:09 amSo quick and easy to make, with this recipe making mayo is nothing to be scared of! Tastes like a delicious honey mustard mayo dressing!
Lynda Rodaughan says
November 26, 2014 at 9:14 amThis Mayo is the bomb !!