Oh boy I used to think success with making mayonnaise is determined by the moon and the planets lining up correctly!!! lol!
I have always said there are three “cans of worms” in Thermomix cooking with people having success or failures and vastly differing opinions about. The three cans of worms are: yoghurt, mayonnaise and whipping egg whites for meringue.
I am going to give you my hints and tips on how I have success with mayonnaise and what to do on the off chance that it ‘splits’.
The jury is still out on whether the ingredients should be at room temperature and whether the egg should be put in whole or yolk first and then the white near the end of making it.
I have used eggs at room temp and straight out of the fridge. I have had success with both.
Some think the butterfly is needed to be used too, but I also have success without it. By not using the butterfly means that you can turn the speed up to speed 5 while adding your oil. The emulsification is much more reliable at a higher speed.
I prefer to use vinegar rather than lemon as the acidity in lemons can vary throughout the year. If you want a lemon flavour to your mayonnaise just add it at the end.
If your mayonnaise does ‘split’ pour it into a jug, then without washing the TM bowl, add a whole egg into the Thermomix bowl and then pour the split mayonnaise onto the lid (measuring cup in place) and it will slowly drizzle in. No butterfly / 2 mins / speed 5. Voila! 🙂
This is what split mayonnaise looks like!
The recipe I use is based on the one in the Every Day Cookbook but my method is different – this is what I do:
- 1 garlic clove, peeled or ½ tsp of garlic powder
- 1 large egg (if eggs are small use 2)
- 1 tsp mustard, Dijon or wholegrain
- 1 Tbsp white vinegar
- 250g oil, grapeseed or sunflower
- salt and pepper, to taste
- Place garlic into TM bowl and chop 3 sec / speed 8. Scrape down.
- Add whole egg, mustard, vinegar, salt and pepper and mix 20 sec / speed 4.
Add oil by pouring onto TM lid with MC in place while the blades are rotating
2 mins / speed 5.
NB: The oil will slowly drizzle into the TM bowl at a constant rate ensuring emulsification.
• Any oil can be used for mayonnaise, however do avoid olive oil and avocado oil as these are very strong tasting oils.
• Homemade mayonnaise stored in the fridge lasts for 3 weeks.
• If your mayonnaise does ‘split’ pour it into a jug. No need to wash TM bowl. Crack an egg in TM bowl and set TM 2 mins / speed 5. While blades are moving, pour split mayonnaise onto TM lid (MC in place) for it to slowly drizzle in.
Any oil can be used for mayonnaise however I do avoid Olive oil and Avocado oil as these are very strong tasting oils.
Homemade mayonnaise stored in the fridge lasts for 3 weeks.
If the garlic taste is too sharp for you, use ½ tsp of garlic powder instead of a clove of garlic. The garlic either way is optional.
If you find you have trouble using up your mayonnaise within the 3 weeks, then just use half the amount of oil.
Immediately after you make your own mayonnaise – place some steamed chicken in your TM bowl and shred it on reverse and voila you have instant yummy chicken mayo!
In my humble opinion the eggs do not need to be at room temperature. However, for those that believe the ingredients do need to be at room temperature and you have forgotten to take ingredients out of the fridge – you can get around this by warming the ingredients at 37° when you do the first 20 seconds with the egg, mustard and vinegar (or until it reaches 37°)
For a fabulous recipe for vegans or those who cannot eat eggs in a traditional mayonnaise Click Here for an Aquafaba Mayonnaise recipe.
For more “Techie Tuesday” blog posts Click Here.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.