Bamix ! 🥣 Basic Homemade Mayonnaise !

🥣 Basic Homemade Mayonnaise

Source: Cooking With Bamix

Ingredients

• 1 Egg — at room temperature
• 1 Teaspoon Dry Mustard
• ½ Teaspoon Salt
• 1 Teaspoon Lemon Juice
• 1 Teaspoon White Vinegar
• 300ml Sunflower Oil

Method

1. Ensure the egg is at room temperature — this helps the mayonnaise thicken and hold together.
2. Place the egg, dry mustard, salt, lemon juice, and white vinegar into a tall narrow jug or mixing bowl.
3. Place your Bamix into the jug, resting it on the bottom over the egg mixture. Do not lift it yet.
4. Turn the Bamix on. As it starts to blend, slowly pour in the sunflower oil in a thin steady stream.
5. Once the mixture begins to thicken and turn pale, you can slowly move the Bamix up and down to fully combine it all.
6. Continue until all the oil is incorporated and the mayonnaise is thick, smooth, and creamy.
7. Taste and add a little extra salt, lemon juice, or vinegar if preferred.

Notes

• ✅ Room-temperature egg helps the emulsion form smoothly
• ✅ Makes approx 300ml — lasts up to 1 week in a sealed jar in the fridge
• ✅ Keep the Bamix low at the start — lifting too early can stop it thickening
• ✅ The mustard helps stabilise the mixture and adds a gentle flavour

Recipe sourced from Cooking With Bamix • Made quick and easy with Bamix