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:
ThermoFun – Techie Tuesday – Making Mayonnaise
Ingredients
- 1 garlic clove, peeled or ½ teaspoon of garlic powder
- 1 large egg (if eggs are small use 2)
- 1 teaspoon mustard, Dijon or wholegrain
- 1 tablespoon white vinegar
- 250g oil, grapeseed or sunflower
- salt and pepper, to taste
Instructions
- 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.
Notes
• 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.
Other tips:
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.
Great uses for mayonnaise are my Olive Medley and Feta Dip, the Pancetta & Asparagus Pasta Salad and spinach cob loaf dip.
If the garlic taste is too sharp for you, use ½ teaspoon 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.
Judith Major says
To make your mayo last longer put 2 teaspoons of whey. Leave it on the banch for 1-2 days to ferment. Last 3-4 months.
Erika says
I've just made my first ever batch of mayo - lovely, thick and creamy, but no zing!🤔
I'm wondering if I need to add more mustard, or apple cider vinegar? Any thoughts?
thermofun says
Erika you could try various things such as a squeeze of lemon, extra vinegar or flavoured vinegar or even some chilli sauce for flavouring. Try a pinch of salt or even half a tsp of honey. :)
Renee says
Hello! I am hoping you can help me. I always make the Thermie Mayo and love it. But today it will not work!! It is not emulsifying. I'm up to my third try !! I've used a warm egg, then the whisk, then turned the speed up. Nothing works just runny mayo?!? It's so strange. It's not splitting, just not emulsifying. Has this ever happened to you? Any suggestions? Thank you x
thermofun says
oh no Renee, I'm sorry this has not happened to me. I'm assuming you have followed all my tips on this post? Hopefully someone will be able to help you here. :)
Beth says
Hi Leonie, This is In response to your comment to avoid olive oil due to its strong taste. Of late, when making mayo, I have been using an olive oil labelled "subtle and delicate". It lives up to its claim, according to my taste buds ;) The brand I use is Squeaky Gate and I think is available at both Woolies and Coles. Perhaps there are other brands now doing a subtler flavour too???
thermofun says
Thanks for that Beth, I will have a look for this at the next shop!
Cathy says
Made 2 batches this morning, one with seeded mustard and one with Dijon. I used garlic powder but only 1/4 tspn. I also used my butterfly at speed 4 and once the oil had drizzled it I upped it to 4.5 (shhhhh). The higher speed definitely gave a thicker mayo. Next time I'll try without butterfly.
thermofun says
Hi Cathy, I'd love to hear how you go without the butterfly.
Nicki says
After my attempt at the EDC Mayo which was a flop, I tried your recipe today ... Perfect! Thank you
thermofun says
Awesome Nicki! Well done! :)
Sue turner says
I love a herb flavoured Mayo I buy in fruit and v g section at woolies - says herbs are dill and parsley and also says lemon- any idea how I could replicate please
thermofun says
Sue I think it would be just a matter of experimenting. I would add a little of each next time you make it and go from there. Write down what you did so you dont forget for the next time! :)
Sue says
Dipping fish in this Mayo then in TM made crumb of bread and baking in the oven is a revelation.
thermofun says
oh that sounds great Sue :)
Jodie says
Thanks for all the tips, I have only made mayo from you recipe twice and success both times, and best thing is I know what is in it, no more shop brought for us :)
Samantha Clark says
Thank you so much, my mayo hadn't spilt but was just a bowl of liquid, I took it out add another egg and voila!! No waste at all. Thank you for sharing.
thermofun says
oh I'm so pleased to hear you had success Samantha :)
Kristy says
I have always made mayonnaise by hand, find it easy and love the flavour. At my demo the demonstrator made mayo for me and it was awful, so for 8 months I have avoided the thermie mayo. Today I was brave, followed EDC with your comments in mind, but yes it split!! I am so please you have posted this helpful information as I was able to save the mayo with another egg, nad voila, very yummy mayo.
I poured it into a used (and cleaned) commercial mayo container and can't wait for hubby to test it out. Since the demo, he will not eat homemade mayo anymore. can't wait to see if he can tell the difference.
I am so grateful for your expertise.
I also had a failed custard attempt....wondering if you could post something about custard?
thermofun says
Thanks Kristy - I do hope hubby liked the mayo you made. :)
I'm wondering what actually happened with your custard?
Barbara Peattie says
Made mayonnaise today, all ingredients at room temp. and it split after adding egg white at the end. I followed EDC recipe, but will try your technique next! Thankyou!
thermofun says
oh what a shame Barbara that you hadn't read my tips before you started making it. You'll be right now for next time though! :)
Belinda says
Hi, can you please explain what Grape seed oil is? I have tried looking for it (at woollies) and can't seem to find it. Is it know as something else?
Thank you,
Belinda.
thermofun says
Grapeseed oil is now a more common oil Belinda, so it can be found with all the oils in the oil aisle. I have found it in all supermarkets. It's not known as anything else. I'm sure next time you will have more luck in finding it. :)
Polly says
Garlic aids emulsification, but it isn't a flavour I always want in mayonnaise. Have you tried making this without the garlic?
I found you searching for an answer on the minimum quantity of mayonnaise that can be made in a TM. Most recipes stress how much you can make at one time, but if I want to make a big recipe I can use any old food processor. I've been using a stick blender to make easy small batch 125 ml oil) mayonnaise, but I've got a TM on order so I'm curious about what it can and can't do.
Thanks for your post, it was very helpful.
thermofun says
Polly I know many make it without the garlic and it is fine. You can also halve the recipe in the Thermomix. :)
angelika says
THANK YOU so much for the tip regarding taking the butterfly out when adding oil to make ayonaise. My first attempts of making mayo were perfect and then all of a sudden it kept on splitting. 5 failed attempts.... Expensive on the oil, however following your instructions I am back in business. Can't thank you enough.
Regards
Angelika
thermofun says
Thank you Angelika - pleased to hear you now have success! :)