When it comes to home-made versus store-bought, I present you with one of the worst offenders. Most contain some alarming ingredients, which are nowhere associated with the original recipe for mayonnaise (egg, mustard, vinegar or lemon juice, oil, salt and pepper) and use cheap, highly processed, often genetically modified oils.
Emulsifying can be a daunting process for the novice cook, but the good news is, this is one job the Thermomix excels at. If your mayonnaise splits, it could be that you have poured the oil too quickly to start with. Don’t throw it away, just transfer the split mixture to a jug, restart the base in the Thermomix and drizzle the split mayo into it instead of oil.
Once you have mastered this easy recipe, use it as a base for flavoured mayo, such as tartare sauce (below), aioli, rouille, horseradish, wasabi, chilli, paprika, etc.
A serve of MSG, sugar and “flavouring”? No thank you—we’ll make our own.