|Frozen pasteurized egg||60 Milliliter, thawed|
|Dry mustard powder||5 Milliliter|
|Caster sugar||5 Milliliter|
|Salt||2 1⁄2 Milliliter|
|White pepper||2 1⁄2 Milliliter|
|Corn oil||275 Milliliter|
1. Place the egg, vinegar, mustard, sugar, salt and pepper in a liquidiser or food processor bowl and run the machine for a few seconds until they form a smooth paste. Scrape down from the sides.
2. Run the machine again and pour the oil through the hole in lid of the blender or funnel of the processor in a thin steady stream. The mayonnaise will become thick and creamy. If it is too thick, add 15-30 ml/1-2 tbls of boiling water or more vinegar to achieve the desired consistency.