Whole egg mayonaise

My family recipe for mayonaise I have down pat in my teeny little food processor. It is based on a per egg calculation and for potato salad you use the proceeds of 1/2 an egg per person to give you an idea of how much to make. I usually make it 1-2 eggs at a time as there's only 2 of us eating it but it wouldn't be hard to make it with 3 or 4 but at a cup of oil per egg you are making a LOT of mayonaise each time so don't go crazy with quantities.

My best advice - eggs have to be at room temperature before making! It's weird when they're not at room temperature. It stores in a clean jar in the fridge for about 2 weeks before separating which is when you should bin it, but if it's been on the table for a few hours, dipped in to, I'd personally chuck it.

I like using sunflower or canola, cold pressed and organic if possible. Olive doesn't really work unless it's a "light" one and then it's uber processed so I'd rather just use a light oil. You can add up to 1T of mustard or condiment of choice of a similar texture - I've used apple sauce, most mustards, mint sauce, honey, gerkins, herb pastes, tomato paste, quince paste and so on. You might need more oil if that's the case! The more oil you add the thicker it gets so if it's not the right consistency (ie is too thin) add some more oil.

Ingredients
1 egg (60g so 2 bantam eggs)
pinch of salt
pinch of white pepper
pinch curry powder
1T white wine vinegarabout a cup of a light oil

Method
By hand it's easy - combine everything but the oil, whisk together, then add the oil really slowly. Really, really slowly. If it splits, google how to fix it or start again.

TMX method
Put the ingredients into the very clean tmx bowl except for the oil. Turn on to speed 9. Put the mc in place on the lid and pour a third of the oil into the lid - it will drip in at a good rate! Scrape it all together again. Add another third of the oil to the lid and let it dribble in. Now check for consistency - it should be quite thin! You can just lift the mc to check. Add the remainder of the oil to the lid. Taste and adjust then serve.