Whole Egg Mayonaisse

Michelle Murphy

1 to 2 cloves garlic

1 whole egg

2 tsp dijon mustard

2 tsp apple cider vinegar

1 tsp pink salt flakes

Fresh cracked black pepper to taste

Enough flavourless oil to make a thick mayonnaise

Place garlic into TM bowl and chop 1 sec/speed 7.

Add whole egg, mustard, vinegar and seasoning and set timer for 4 min/37°C/speed 4.

When there is 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the oil onto the lid. A rough guesstimate is around 200 to 250g of oil.

Remove the lid, scrape around the blades and add more oil (onto the lid with blade on speed 4 again) for a thicker mayonnaise. Mayo will also thicken further once cooled.

Remove most of the mayo from bowl and get ready to make coleslaw!

Mayonnaise will last for around 3 weeks if kept in a sterilised jar in the fridge. However...we think you will be needing to make another batch way before that.

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