Do

1. Mayonnaise;

2. Place egg yolks, vinegar, mustard, honey and salt and pepper into TM bowl and cook 5 min/80°C/speed 2-3.

3. Allow to cool in TM bowl for at least 10 minutes. It is important that the mixture is cold or your mayo will split. Whip egg yolk mixture 1 min/Butterfly/speed 4. Remove Butterfly.

4. Add oil through hole in lid slowly 4 min/speed 5.

5. Voila…cooked Honey Mayonnaise. This will lengthen the shelf life of your mayonnaise as opposed to the uncooked variety and I think you will find it pretty faultless. Keep in an airtight container in the fridge.

6. OR: Try adding fresh herbs, no more than a few sprigs. Chop first , remove from bowl and then proceed with recipe, adding herbs at the end of emulsification.

7. Add 1-2 anchovies, a clove of garlic and a few capers. Chop first with just a squeeze of lemon juice, and then proceed with recipe as directed.

8. Do I need to explain Lime Mayo? Add fresh lime juice apres mixing step but it will alter the texture.

9. Add 1-2 tsp curry paste of choice with first step for Curry Mayonnaise.

10. Buttermilk Ranch Style Dressing;

11. Place garlic, herbs, salt and pepper and crackers into Thermomix bowl and blend for 5 seconds on speed 7.

12. Add remaining ingredients and blend for 30 seconds on speed 5. Place into an airtight jar and allow flavors to socialize for a few hours before using.