Creamy Tangy Mayonnaise with no Raw Eggs..
Many years ago I contracted Salmonella, it wasn’t pretty ? In fact it was downright awful ? I’ve always tended to therefore make Mayo with a cooked base.
I have a lovely Thermomix mayonnaise recipe that I created in 2014 but I have to say making this version is even better !
It takes it to a new level of creamy whipped deliciousness.
One of the things with the Thermomix recipe was the mess on the lid , as you will see in your Cuisine Companion there is barely a splash of anything on the lid, so easy to clean up and as always so quiet …..
Ingredients
Mayo Base
2 eggs
20g apple cider (optional see note below)
20g lemon juice
20g dijon mustard
salt
pepper
Oil
240g macadamia oil, olive oil (not extra virgin it must be a very light tasting olive oil) coconut oil – there is a liquid coconut oil you can purchase that has very little taste.
Avocado Oil – one with little to no taste – Costco has a good one
Method Thermomix
Whiz all ingredients except oil on speed 5 for 15 seconds with MC in
Then cook on speed 3 at 70 degrees for 4 minutes with the MC out.
Scrape out to a heatproof bowl or jug to cool, no need to wash bowl and then add back in when at room temp
This is crucial for oil not splitting. You can leave mix in the TMX bowl too cool, if you are not in a hurry.
Once cooled to room temp place whisk in, add mix back to TMX Bowl (if mixture was removed) and then slowly add 240g of oil as above.
Hint: Measure your oil out into the heatproof bowl / jug you used above ( or measure out 240g to another jug)
This is where its important to slowly pour in the oil, I do it in a light stream starting from the outside of the top of the lid slowly going round and round so that its just dripping in through the MC
check half way through if you feel like it.
Start at speed 4 and increase to speed 5 half way
Add more oil to make thicker
Scrape out into a lovely glass jar and store in the fridge – use within 7-10 days. No double dipping of spoons!
Note – you can opt out with the apple cider vinegar and increase the lemon juice to 30 or 40g depending on how tangy you like it – adjust to suit taste.
You can do all sorts of things, you can add garlic, herbs whatever you like.
The worst part of making mayonnaise ? The washing up of the lid and seal ! Making Mayonnaise in the TMX is simple and easy to do , tasty and so much better for you.
Method Cuisine Companion
Insert whisk and place all ingredients except oil into the bowl and whisk on speed 6 for 30 seconds
Then cook on speed 5 at 70 degrees for 4 minutes with the stopper out.
Next step is very important, scrape out mayo base into a glass jug or other heatproof jug to cool down. After about 5 minutes you can place in fridge for a quicker cool down.
No need to wash bowl just scrape out well.
Scrape back mayo base into CC bowl with whisk inserted
With the CC on speed 5 slowly drizzle in the oil of choice through the hole for around 1.30 minutes
Scrape out into a lovely glass jar and store in the fridge – use within 7-10 days. No double dipping of spoons ?
Note – you can opt out with the apple cider vinegar and increase the lemon juice to 30 or 40g depending on how tangy you like it – adjust to suit taste.
MIXING FOOD & LIFE 