• thumbnail image 1
  • thumbnail image 2
Print to PDF

Print recipe

Old-Fashioned Cooked Mayonnaise



1 litre(s)

Old-Fashioned Cooked Mayonnaise

  • 260 g sugar
  • 3 tsp mustard powder
  • 1/2-3/4 tsp salt
  • 15 g cornflour
  • 3 eggs
  • 296 g Milk
  • 285 g vinegar, white
  • 25 g Butter
  • 6
    Preparation 16min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

    Old-Fashioned Cooked Mayonnaise
  1. Place sugar, salt, mustard and cornflour into Closed lid, place MC on lid, mix 4 sec/sp 5.

    Add eggs to above mixture, place on lid and MC, 1 min/sp 6.

    Add in remaining ingredients and cook with lid and MC on, 13 mins/90 degrees C/sp 4.

    Pour into a sterilised jar and when cooled refrigerate. I always let cool before putting lid on or it will sweat and go runny.

Accessories you need

  • Measuring cup
    Measuring cup
    buy now


This makes a great "sauce" for corned beef whilst still warm or can be used cold on any salad where you would normally use a mayonnaise.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.