Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: dede on January 16, 2011, 12:46:11 am
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I am so pleased it worked this time. I tried the recipe from the EDC but failed. Then I tried again and failed. Then I tried re using the failed mayonnaise and failed and gave up. Did some research and decided to use the whole egg without the butterfly method and it worked. I'm so happy. (dosnt take much to make me happy)
I noticed the original mayonnaise in my fridge has sugar added. Can I add sugar to make the TM mayonnaise a little sweeter?
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Dede, if you try out some of the mayo recipes from the condiments and sauces section of this forum, youll find you rarely have a failure, especially the salad dressing with anchovies. I know I'm weird but I could eat anchovies all day! I don't ever use the butterfly and I put in a whole egg, a half teaspoon of mustard, some sea salt and then drizzle in the oil slowly through the lid with the MC upside down. It takes a good 4 minutes for everything to emulsify and then get the right mayo consistency. If it is too thick, just add in more oil. If too thin, add more egg. Overall, for one egg I use about 3/4 cup of oil, normally rice bran oil or combination olive oil and rice bran oil to get a neutral taste as I find using straight olive oil too strong a flavour. Once you make proper mayonnaise, you never go back to store bought!
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You poor thing, 3 batches failed! Well, at least you've got it now! I always put a tablespoon of honey in mine because I like it a bit sweeter. :)
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I'm so glad you didn't give up, but kept on until it worked!
I use honey in mine too.
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Glad you finally had some success - it can be frustrating when it doesn't go well!
I always use a whole egg in mine, but I use the butterfly.
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I tried the whole egg recipe but definitely prefer the only egg yolk one. I've never put honey but would like to give it a go - when and how much??
Nik
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I just read this and thought id give it a go. I think its come out ok.... much to my surprise. Chucked a spoonful of honey for good measure. Its not as thick as store bought but i suppose thats because there is not thickeners in it!!! No to try it on the salad!!!
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Hools, I find it turns out really thick sometimes, and sometimes not so thick. Nik, I put the honey, egg yolk, mustard, white wine vinegar, salt & pepper (and garlic, parsley & shallots too, usually) in first, then the oil, then add the egg white at the end (still beating with butterfly) and it turns out really fluffy. :) (This is my recipe here (http://quirkycooking.blogspot.com/2010/04/homemade-mayonnaise.html))
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Thanks for the tip Jo, i've saved your mayo recipe to try next time, it looks yummy. My mayo actually tasted and looked, although a bit runnier, like the English salad cream! The boys liked it too. Thats always a plus ;D
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Well done Dede. Real mayonnaise is delish, isn't it! You must have a real feeling of accomplishment after trying three goes!
I failed with my first attempt at the EDC mayo but managed to resurrect it using Jo's advice from another thread. It was delicious. Initially I didn't think I would make mayonnaise with my thermomix as it is pretty high fat and I only buy it for special recipes, but then I wanted some sauce to put on my husbands steak and I thought I would try to make the mayo and mix some seeded mustard through it. It was so delicious, now I think I will always make mayo in my thermomix! I usually buy SW or Thomy mayo when I do buy it, which is about$6 a jar so thermomix is way cheaper
I am looking forward to making some of the other versions on the forum--especially ones that involve anchovies. I could eat anchovies all day, too
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Thanks for the advice. I Definitly will try with the honey and maybe chuck in a couple of other ingredients. Can I add a bit of honey in the mayonnaise I made today or will that cause it to separate. I don't think it will get eaten as is because it's a little to oily tasting.
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I too have had failed mayonnaise - I think only twice but ended up buying a jar as I wasn't game to have another go. Thanks QuirkyJo for the advice about using the failed mayo and trying again. I actually used the failed mayo on my shredded chicken salad from the MOM cookbook as it was like a dressing. No one seemed to complain. My sister has had success every time with her mayo and I had planned to see her make it at Christmas time while I was with her but she already had a batch and didn't need to make more so we didn't get there. Anyway, after Dede's success I will keep trying. I know the first time was the result of not having the egg at room temp but the second time I got the egg straight from the chook pen so don't know whether it was just adding the oil too quickly that did it.
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Roxy, it can also be the acid content - if you use lemons the acid levels vary, that's why I use white wine vinegar, and it always seems to work. But definitely go slow with drizzling the oil in at first, at least til it's nearly done, then you can speed up a bit.
I've seen a recipe with balsamic vinegar too, and I'd like to try that one - sounds yummy! I also love the sun-dried tomato version in the chicken & potato salad in the Festive coobook - soooo delicious - I use it just as a spread on bread! :)
Dede, you should be fine to stir some honey in - I've whipped it in at the end when I've forgotten it, and it has stayed fluffy.
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Thanks quirlycooking. I will gove it a go now
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Well done Dede. Full points for keeping at it. Think I have just been lucky with the mayo. Haven't had a failure. Am now using Elisabeths mayonnaise (recipe on forum somewhere). Need to use the batch I have just made so I try the honey in it.
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Ooh thanks for the honey instructions. I often use balsamic vinegar in mine - there's a shop locally that sells flavoured balsamic vinegar so I have cranberry and a mango one. Home-made mayo never gets boring but its great to pep it up from time to time - keeps the children interested.
There was some talk on the fat content higher up the thread but I have 2 very skinny children (a third not so skinny but not fat) so the high fat content is absolutely ideal for them. I'm a firm believer in giving children a high fat diet - as long as its healthy fats, not transfats - as its crucial to brain development.
Nik
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I agree about the fats, Nik - you need them for brain function!! (That's my excuse, anyway!) ;D No, really, good fats are essential in the diet. I eat lots of them, and I'm pretty skinny!
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My concern about the fat in mayo is because I've lost 30 kg over the last 2 years and still have about 15 more to go to be in my healthy weight range . . . I love mayonnaise and thought it would be just too tempting. I would like to eat it with a spoon if I had my druthers! Anyway, the rest of the family have voted for homemade mayo, so I guess I will just have to try and exercise moderation!
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I make such small quantities of mayo at a time and when you think about how little you end up with, say if you have a salad with mayo for 6-8 people and a small amount of mayo on top, the amount you are getting is minimal. Also, the kids are getting some fish ie the anchovies I use as well as the egg and some olive oil as a bonus. My kids are thin as well so I figure they can afford to eat some fats, given that they don't eat too many other treats except for the odd piece of chocolate here and there and occasional cake or biscuits. They often prefer to eat a salad with some mayo on it or as a dip with veggies, so I'd rather have them eat their vegetable sticks or salad with a little bit of mayonnaise than not eat vegetables at all.
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Congratulations Lellyj. Put the mayonnaise up the back of the fridge so that you can't see it.
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My concern about the fat in mayo is because I've lost 30 kg over the last 2 years and still have about 15 more to go to be in my healthy weight range . . . I love mayonnaise and thought it would be just too tempting. I would like to eat it with a spoon if I had my druthers! Anyway, the rest of the family have voted for homemade mayo, so I guess I will just have to try and exercise moderation!
You can make an low fat version by making the old fashioned boiled mayonnaise. I have the recipe here (http://www.forumthermomix.com/index.php?topic=5046.0). Just leave out the oil or only add a tablespoon or two. The original recipe had no oil.
I prefer this mayo to all others and so do my family. I use it for all the salads I make with mayo and also mix it with yoghurt to make a sandwich/wrap mayo.
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Thank you Cookie--good suggestion--out of sight, out of mind and not on hips!
Thanks Meganjane, will definitely be trying this recipe, thank you so much!
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I know this sounds strange, but one of the best things about making the mayo, apart from the way homemade mayonnaise tastes, is the sloshing sound it makes in the TM before it emulsifies. I think it is very therapeutic! That doesn't mean, of course, that I make mayo all the time just to hear the sound though.
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Nigella suggests putting the egg in the bowl and covering with hot water before you make your mayo, that way every thing is at a similar temp. This is particularly helpful in tas during the cool months, as the bowl can be quite cool at room temp.