- ½ garlic clove see notes
- 1 egg yolk
- 1 tsp dijon mustard
- 1 tbs lemon juice
- salt and pepper to taste
- 125 g light tasting olive oil, grapeseed oil or avocado oil
Place the garlic into the Thermomix bowl. Mix for 4 seconds, Speed 8. Scrape down the sides of the bowl and repeat for a further 4 seconds.
Scrape down the sides of the bowl and insert the Butterfly attachment. Add the egg yolk, dijon mustard, lemon juice and season with salt and pepper.
Mix for 1 minute, 37 degrees, Speed 3.
Remove the Butterfly attachment. Scrape down the sides of the bowl.
With the blades turning on Speed 4, VERY SLOWLY drizzle the oil through the MC hole (it should take 3 minutes to slowly drizzle the oil in). After the 3 minutes, increase to Speed 5 for a further 1 minute until smooth and creamy.
RECIPE NOTES & TIPS
- Garlic - if you'd prefer a stronger garlic flavour, use 1 full clove rather than ½ clove.
- Oil - you can use a very light tasting olive oil such as extra virgin olive oil, avocado oil or grapeseed oil for this recipe.
- Equipment - if you don't have a Thermomix machine, you can use any brand of Thermal cooker, or a food processor/blender.
- Store in an airtight container in the fridge and consume within 2 days.
- This recipe is not suitable for freezing.
Calories: 146kcal | Carbohydrates: 0.3g | Protein: 0.4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 24mg | Sodium: 8mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.2mg