Creamy Mayonnaise

150 g | 5.3 oz light tasting olive oil
or refined avocado oil
1 Tbsp white wine vinegar
or apple cider vinegar
1 egg yolk, room temp
2 tsp Dijon mustard
2 tsp honey
¼ tsp salt
1 pinch freshly cracked black
pepper
Serve: 1 Tbsp Calories per serve: 168 Prep time: 2 min Cook time: 6 min
Best made: When needed
DF - GF - NF - EF - LC - P - V - FM - H - D
Thermo cooker
1. Weigh your oil into your mayonnaise container and set aside.
2. Insert butterfly and add vinegar, yolk, mustard, honey, salt and pepper to mixer bowl.
Mix for 1 min/37°C or 100°F/speed 4/MC on.
3. Set mixer to 3 min/speed 4 and very slowly start drizzling oil into bowl. Take the full
3 min to do so. At this point you can taste and adjust honey, salt and pepper
as desired.
Conventional
1. Add all ingredients except for the olive oil into the food processor and blend for 1 min.
Scrape sides down.
2. Start food processor and very slowly drizzle oil in. This is critical for proper
emulsification. When all the oil has been added, taste and adjust honey.

Store in an airtight container in the fridge for up to 5 days.

Tip: To fix a split mayonnaise, pour out the mix into a container, clean mixer bowl
and start mayonnaise mix again using the failed mix as the oil.

Egg Free: Omit egg yolk. In Step 2, add 40 g or 1.4 oz aquafaba (liquid from canned
chickpeas).
Low Carb: Omit honey and add a pinch of compliant sweetener if desired.
Low Fodmap: Replace honey with maple syrup or rice malt syrup.
Halved: This recipe can be halved. Use 1 egg yolk.
Doubled: This recipe can be doubled — double the time it takes to add the oil in Step 3.

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Thank you for supporting skinnymixers Elena Stoica @ selena5731@gmail.com xx