Separate the egg (set white aside). Insert buttlerfly to mixer bowl and add egg yolk, mustard, vinegar, honey, salt and pepper to mixer bowl.
Mix 1 min/37°C or 100°F/speed 4/MC on.
Set mixer to 4 mins/37°C or 100°F/speed 4/MC on and VERY slowly start drizzling oil onto the lid.
Add egg white once all the oil is added, and mix for a further 20 sec/speed 4/MC on.
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.
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.
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.