Mayonnaise
BY
AndreasSachse
Andreas Sachse1 heaped tsp mustard, dijon, etc
1 tablespoon apple cider vinegar
salt and pepper, to taste
grapeseed oil (or flavourless oil of choice), approx 250g, but no need to measure
2. Add egg (white and yolk), mustard, vinegar, salt and pepper to the TM bowl.
3. Set timer for 4 mins, temp 37, sp4.
4. After 1 minute passes (3 minutes left on timer), hold MC down (so it doesn't float) and pour oil directly and steadily onto the lid until it reaches the top of the rim.
5. Sing a merry tune, do a little dance, daydream and plan what to use the mayo for (while still holding the MC down), until all oil has disappeared inside the bowl.
6. Remove lid and celebrate the success of lovely, homemade whole egg mayo.