This is an essential staple to have at the ready. You can use this mayonnaise as a base for whatever flavours you want to add to it. Use it in coleslaw, use it as a base for burger sauce, tartare sauce, or kewpie mayo, or enjoy it as is with your favourite dish.

It's a great source of some extra essential fats and proteins. Once you've made your own, you want want to ever buy the shop-bought ones again, and that's a good thing, as they're ladened with thickeners, sugars, and preservatives.

Mayonnaise

Ingredients

• 2 large egg yolks

• 1 teaspoon lemon juice

• 1 teaspoon white vinegar

• 1/2 teaspoon sea salt

• 1/4 teaspoon dijon mustard or yellow mustard powder

• 3/4 cup macadamia

• 1/4 teaspoon honey** (optional)

Method

1. Insert the butterfly attachment. Place the first 5 ingredients into the Thermomix bowl (TM) bowl.

2. Whisk together for 20 secs/speed 4, MC on.

3. With the MC cup off and while the blades are still rotating on speed 4, slowly add a tablespoon or two of the oil through the opening.

4. Then slowly add a little more gradually until it is all gone, it should take between 2-3 minutes

5. Scrape down the sides and under the blades, then process for a few more seconds to make sure everything is combined.

6. Spoon it into an airtight jar and store in the fridge.

7. Bake for 25-30 mins.

8. Cool, cut, and enjoy!

Depending on what I am serving this with, I will taste the finished mayo and add more lemon to taste, especially if I am using it with fish.

*Don't have a Thermomix? No worries, you can use a high powered food processor or hand-held stick mixer.

Watch my 'How To Make Mayonnaise' video here...