Thermomix safe mayonnaise

Thermomix recipe 100% made in Italy for pasteurized mayonnaise
Thermomix safe mayonnaise

Welcome to your guide on making safe mayonnaise with the Thermomix!

Mayonnaise is a staple in many kitchens, but homemade versions often raise concerns about safety due to the use of raw eggs. With your Thermomix, you can make a safe and delicious version of this beloved condiment without any worries.

Safe mayonnaise refers to mayonnaise that is made in a way that minimizes the risk of foodborne illnesses, typically associated with raw eggs. The Thermomix allows for precise temperature control, which helps in preparing egg-based sauces safely. Variants of mayonnaise can include flavors like garlic, herb, or chipotle to suit different tastes and dishes.

To ensure you get the best results, here are some tips for making mayonnaise with your Thermomix:

  • Use Fresh Eggs: Opt for the freshest eggs possible as they are less likely to harbor bacteria.
  • Temperature Control: Keep your Thermomix at the right temperature to safely cook the eggs without scrambling them.
  • Steady Oil Pour: Add oil slowly to the mixture to ensure it emulsifies properly without separating.
  • Season Properly: Don’t forget to season your mayonnaise with a good pinch of salt and a splash of vinegar or lemon juice to enhance its flavors.

With these recipes and tricks in hand, your Thermomix can transform the ordinary into something extraordinary, ensuring every meal is a delight. Explore and enjoy the versatility of safe mayonnaise and its variants!

I leave you with the recipe for the Thermomix safe mayonnaise.

See you for the next recipe!


Thermomix Safe mayonnaise

Cuisine Italiana
Total Time 1 hour 30 minutes
Servings 4


  • 2 eggs
  • 30 gr white vinagar (or apple vinegar)
  • 5 gr salt
  • 500 ml sunflowers oil


  1. Put the vinegar and salt in the bowl, cook: 3 min. 100° speed 1.

  2. Bring to speed 7 and add the eggs through the lid hole and pour the oil onto the lid of the bowl, keeping the measuring beaker upside down, so that the oil filters slowly.

  3. When the oil is finished, emulsify for a few seconds. (In total it takes 40 seconds).

  4. At this point the mayonnaise is ready.

  5. Pot it up, let it cool completely and place it in the refrigerator until ready to serve it… Buon appetito!

Recipe Notes

Pasteurized mayonnaise can be kept in the refrigerator for up to a month.

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