- TM 31
Ingredients
- 2 egg yolk, 60g eggs
- 30 g vinegar, see tips
- 40 g Dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 30 g water
- 240 g Grapeseed Oil, see tips
- 1/2 tsp sugar
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Butterfly
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I'm cooking this todayRecipe's preparation
Add all ingredients EXCEPT oil to TM Bowl, insert Butterfly. Cook 4 minutes, 70 degrees Sp 3.
Remove TM Bowl from unit and allow mixture to come to room temperature with Lid off before adding oil in next step.
Or place butterfly and mixture into a small bowl if you need it to cool faster - just scrape back into the TM Bowl and replace Butterfly when it's at room temperature (NOT fridge temperature!).With MC off, drizzle oil VERY SLOWLY onto moving blades/butterfly at Sp 4. It will take about 30-40 seconds.
Taste your mayonnaise for correct salt/vinegar balance - adding just a dash of either can make all the difference. See Tips below.
Scrape into glass storage jar or straight into your serving bowl. Cover surface with cling film until ready to serve to prevent a skin forming. Store in refridgerator for a couple of weeks (assuming there's no "double dipping" and it's not left out on the bench or in the sun!)
Mayonnaise
Tip
FLAVOUR variatons will occur according to egg yolk size, the vinegar you choose (apple cide vinegar is safe for GF), citrus variety and strength, mustard brand (choose a GF brand if you need to) and oil variety/quality. NB: Grapeseed (which is not the same as undesirable "rapeseed") and Rice Bran are both flavourless which is what you want with most mayonnaise - using olive oil is often disastrous as it has too much flavour due to the egg accentuating oil flavours.
EG Red wine vinegar with seeded mustard will give a stronger flavour for a potato salad vs white vinegar with citrus juice/zest for use with fish'n chips....
ALWAYS taste your mayonnaise and make minute variations to get the balance right - a tiny pinch of salt or mustard or dash of vinegar/juice can make a lot of difference if it's a bit "flat" or "tastes oily" in your mouth (providing you used a flavourless oil).
Likewise, if it's "too tart" or "too salty" adding a small amount of oil will smooth it out.
Adding "just a dash" is what you do to adjust.
If using citrus as the acid you may need to add extra after cooking to get a good balance and resting the finished mayonnaise overnight in the fridge will bring out the citrus flavour a little more.
VARIATIONS: Try finely chopped garlic, herbs, citrus zest, olives, capers, sun dried tomato, anchovies or a small tin of tuna. Spices like smoked paprika, chilli etc add a good "kick" or use some pre-made paste eg honey, maple syrup, wasabi, chipolte, Sriracha - have fun!
Your vote and comments are always appreciated!.....Happy Cooking
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Annee: Glad you're enjoying it. It could be doubled?!😜
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Made this mayo for potato salad, its perfect!!!! Only problem is my husband keeps eating it!!!!
Peggyhong: Its just x2 egg yolks from approx 60g size eggs (in shell). Enjoy!😉
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
Hi, just to confirm that this recipe called for just 2 egg yolks or 2 egg yolks plus 60g egg.
Do not quite get it in the egg part.
Thank you
Peggy
Do not use olive oil, it's important to read the entire recipe first get your investments out and read the recipe again. That way no mistakes
Amanda
gep67: Which olive oil did you use? I just used Cobram light olive oil and it is still too strong. Hoping to be able to make this with olive oil as it is so much healthier.
Yummy @also added some sour cream and celery salt to add to my coleslaw - thanks for sharing
Brilliant - grateful the actual weighing of the yolks, ( home grown eggs are all sorts of sizes. 😅 )
Bron Modra
f/book : SweetPeasThree
OMG stop looking for a mayo recipe and make this one. It's the only recipe you will need FOREVER!!! So good I could drink it 😋 made recipe exactly as stated didn't change a thing (and it doesn't need it) Just perfect !!!
Delicious and creamy mayonnaise. I used light olive oil and reduced vinegar to 2tsp and Dijon to 1tsp. Will be my go to mayonnaise recipe. Thank you for sharing.
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