I have made mayonnaise for many years, long before I bought my Thermomix, but in the Thermomix it is so, so easy… when it works. I’ve had as many flops as successes making mayo in the Thermomix, and when it flops, well, it flops big and is wasteful, so I really hate it.
It’s been a few months now that we’ve not had a regular base, or a fridge, so I haven’t made mayonnaise for a while, but since we’re in a house again, I decided to make some now – it’s homely to have mayonnaise in the fridge. So, I did what I often do when I’m at a foodie – loss. I knock on Jamie Oliver’s door (Metaphorically speaking. I don’t actually know him). Now I know ol’ Jamie’s been accused of being out of touch with ‘poverty’ and all that, but the man likes the kind of food I like, and honestly, if he ever had a frienship-vacancy, I’d be right in there. Him and Hugh Fearnley-Whittingstall, seriously, what a dinner party we could have. Sigh.
Never mind, I’ll console myself with this rather perfect mayonnaise.
I had egg yolks in the fridge – I took them out about 10 minutes before, but they’d been there for about three days (I use something similar to these silicon lids instead of plastic wraps to keep things fresh. They are awesome.)
I hope this recipe works for you as well as it does for me.
- 2 free range egg yolks
- 1 heaped teaspoon Dijon mustard (I use a grainy mustard though, as that’s what I like!)
- 500ml vegetable oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt (I use[url href=”http://www.buywholefoodsonline.co.uk/himalayan-rose-pink-salt-fine-500g.html” target=”_blank”] pink Himalayan[/url])
- 1/2 lemon (optional)
- 1 clove of garlic (optional)
- Make sure you have your vinegar measured out and set aside, ready.
- Add two free range egg yolks and a heaped teaspoon of mustard to the bowl. [b]Add the butterfly[/b] and whisk[b] speed 4[/b]. Add 250ml of the vegetable oil very slowly in a slow drizzle [b]through the hole in the lid[/b] into the bowl.
- When you’ve poured about half of the oil in, add the vinegar. (Jamie says this makes it lighter in colour and texture, which it does.)
- Add the rest of the oil in a slow trickle – it should take about 4 minutes to add all the oil.
- Add your flavours now, either lemon juice, garlic, paprika – whatever you fancy. Whisk it for another 5 seconds or so, the store in an airtight container.