Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: ~Narelle~ on August 20, 2009, 10:16:54 am
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Hi
just making TMX mayo and no mustard to be found!!! Must be hiding ???
Should I replace it with anything or just leave it?
thanks
Narelle
So then the mayo didn't thicken. I followed the instructions - other than the mustard - and took 5 min 30 sec to add the oil, but it didn't thicken. I did use Rice Bran Oil - could that be the problem?
I love making my own mayo - so would like to get it right in TMX.
thanks
Narelle
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Just a quick google and I came up with horseradish cream or turmeric - not a lot of options sadly.
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I dont think the mustard is the crucial ingredient
I have had mixed results with the mayo, problems I believe range from the eggs being too cold, the eggs not being fresh enough and goodness knows what else!!
First time I made it perfect..next time it was just slopp! so I cant help really!
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Narelle, this topic has been discussed quite extensively on here - have you seen it? Give it a read and you may come up with a suitable method. I tried making it from the EDC once and it was a failure. I haven't tried again but with summer approaching, I do aim to try it again then. There are 2 pages of hints and discussions, some success had by some.
http://www.forumthermomix.com/index.php?topic=347.15
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two basic simple tips. Always have everything at room temperature and then set the timer on the TMX and cook at 37oC the whole time you are making mayo, that is when you are beating the eggs and again when you are adding the oil. I haven't had a failure yet with this method ;)
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The temp is a factor but i have also found that the ecd recipe seems to have 2 much oil. I just stop adding when it thickens if you keep adding it ruins it. You can just tip that mixture out and start again with the egg + vinegar etc and add your mixture instead of oil.
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I also forgot, don't use lemon juice, use vinegar (Tenina advised us somewhere here that the acid levels in the lemon will affect the mayo too) use lemon after it has thickened to think it if you wish
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I have used the EDC recipe repeatedly with only one failure. I don't think that the mustard would make any difference - it all seems to hinge on how slowly you put the oil in. To begin with, just let it drip a drop at a time then gradually speed it up to a thin, slow stream.
Good luck!
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OMG look how quickly she puts the oil in here :o :o :o :o :o
http://www.youtube.com/watch?v=ZeJGXyqsBNQ (http://www.youtube.com/watch?v=ZeJGXyqsBNQ) approx 2 minutes in, it is the third thing they make.
Also appears the the MC might be half full of water...perhaps to weigh it down so it doesn't float on the oil and ensure that it only drizzles into the bowl... ??? ???
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I make mayonnaise often - for demos - and use a recipe from Anthony Worral Thompson but use the method from EDC.
I also just pour the oil onto the lid and it drips through quite fast - always works perfectly.
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made it once...not too keen on result. Read later to put MC lid on, and then add all oil etc onto the lid and it will drip through at a good rate. There were hints on the 09 calendar. If its still not good, dunno.
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I'll try it again at some point, not overly keen on using all that oil for no result though. It might have been the lemon juice, next time I'll use vinegar and add the lemon juice at the end. Try and perfect it before summer!
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Just got the 09 calendar out:
"The trick to perfect mayo is not to add your oil too fast because the egg yolk can't absorb it and the mixture will "split". If this happens, don't throw the mixture out. Set it aside, and clean the bowl. Start again with a couple of egg yolks. Then instead of adding oil add your split mixture. And bingo! youve made mayo"
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yep, as i said previously Creampuff.
I quite often have it split but instead of throwing out the mixture just recycle it. I think it turns out thicker this way.
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Exactly why I do like this recipe too Riv-Mum...it isn't a waste if it doesn't work, you can save it!! ;) ;) Oh BTW, if your DH doesn't read instructions :o :o :o :o lol and decides to make hollandaise sauce by dumping everything in the TMX :-)) :-)) you can actually save this too, it takes a little longer to beat it all in BUT it does happen ;D ;D
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Mine usually works, with the odd exception. The ingredients all being at room temperature is key - assuming that the room temperature isn't 'Damn hot' - when it also seems inclined to fail. The other thing which has caused me problems is if my TMX bowl LOOKS clean, but actually isn't grease free, 'cos I just self-cleaned it without detergent. Other than that, it's always worked perfectly. I've never failed with the German recipe, which someone posted on the mayo thread. That's the one I use now (although not at the moment, of course!)
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While I've made a mayo without mustard (and usually do), I wouldn't leave it out of a recipe that calls for it. Mustard is an emulsifier and contributes to the mayo setting up.
In addition to its flavoring and nutritional values, mustard offers rather unique functional properties. Mustard is used as an emulsifier, a water binding agent, and for texture control in many foods. In mayonnaise, mustard flour stabilizes oil-in-water emulsions while in meat products ground mustard acts as a binding agent which allows for easier slicing.
Mustard absorbs liquid in foods including fat and vegetable oils at rates of 1.5 times its weight in salad oil and 2 times its weight in water. This liquid control prevents undesirable separation and aids in product consistency.
http://www.minndak.com/Mustard.htm (http://www.minndak.com/Mustard.htm)