Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: baf65 on November 30, 2008, 05:22:08 am
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GRRRRR I just cannot get mayo right!!! I made it fine when I was training now when Ive tried it again, another failure!!! Its just runny like salad cream.
I even tried starting again using a new egg and adding the failed mayo to that and it made it even more runny that it already was!!
Maybe my eggs are a couple of weeks old - even tho they were freshly laid the day before I bought them, and that is why its not worked?
Any tips!!!!????
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bugger no idea... i still havent tried it yet.
Could it be your oil??
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dani at the kitchen playground makes mayo a fair bit so might be worth sending her a mesage through her blog?
i have never made mayo sorry!
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Here are my 2 tips.
1. Everything needs to be the same temperature to work, so I lay everything out on the counter for a couple of hours before I make it.
2. I measure the oil into a jug rather than using the TM scale. I've only ever had it work once using the TM to measure, whereas it's worked every time when I measure it in ml in a jug (assuming everything's the same temperature, of course).
Also, I use olive oil - don't know if that makes a difference? The other 2 points I'm sure about, though.
Hope this helps. Let us know how it turned out.
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Great tips - running the oil in slowly and watching what happens is important.
Don't have the book here - does it use yolks or whole eggs? Yolks are best, but some use whole eggs.
With the olive oil - it is important not to use a "strong" flavoured oil as it can make the mayo VERY strong.
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yeh i used whole eggs as that was what i did in my trianing, and i even got the TM to 37 degrees so all at room temp
i think the eggs were just too old, so ive got some new fresh ones to try again!!
i used grapeseed oil as I think olive oil is probably too strong of a flavour
i'll let you know how another attempt goes!
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Tip 3:
Just remembered that the other thing I learned to do was to pour the oil steadily - to keep the same speed of pouring going seems to be even more important that not doing it quickly. A moderate, steady pour. The measuring cup takes care of the rest.
I always had my eggs at room temperature - but used to forget to bring the mustard up to room temperature sometimes, too! :P
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Hi there baf65
mayo will always work depending on the amount of time you take to both beat yolks and the time for adding the oil. I beat yolks for 1.5 minutes then add oil (not on the lid) pouring in a steady stream onto top of turning butterfly...taking about 4-5 minutes...NEVER fails...also use a teaspoon of vinegar for the yolk part as well as teaspoon of water...then add lemon juice right at the very end for flavor and thinning. I have changed this in the revised Everyday book. Try using 3 yolks as well, and then adding 1 white for volume later (after it is nice and thick!)
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Dear Baf,
I have seen your issue with mayonnaise and found to recipes, one in the Germany Thermomix recipe book and one in the French one:
The German version
1 egg (the entire egg)
10 g (lemon juice)
1 teaspoon of mustard (medium hot)
1 pinch of pepper
1/4 tea spoon of salt
250 g of oil (rapeseed-, thistle- or sunflower oil)
Step 1:
Put egg, lemon juice, mustard, salt and pepper into the bowl.
Step 2:
Place measuring cup on Thermomix lid, speed up TM to 3.5 (if you are above 1'500 m/4'500 f increase speed a little). Now slowly let the oil drop onto the Thermomix lid and hold the measuring cup (so that the measuring cup does not move up and the oil slowly drops in). After the entire oil dropped in, use spatula to put the remaining oil of the lid into the bowl, after this the mayonnaise should be perfect.
At least with me it always worked.
The French version I never tried but here the recipe from the French book:
2 egg yolk
1 soupspoon of mustard
1 soupspoon of vinegar or lemon juice
2 measuring cups of sunflower oil
1 pinch of salt
Pepper
Step 1:
Insert the butterfly (whisk) into the bowl and add the egg yolk, the mustard, the vinegar (or lemon juice) the salt and the pepper
Step 2:
Set the Thermomix on 2min with speed 4 (remember with butterfly never over speed 4) and drop the oil slowly on the lid of the Thermomix without brakes.
I never tried this recipe and hope my French was good enough.
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thanks !! I will give that a try next time I make it
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Thanks for sharing the recipes ;D - great to see the variations. Will give them a try.
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Thanks Alex - I'll definitely give the German one a go. Not that I've had any problems with the one I use, so long as everything's the same temperature and I measure the oil - but hey, you've got to try new things, haven't you? ;D
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HERE (http://www.recipesonrails.com/recipes/show/25-mayo) is a link to my mayo recipe. I don't use any mustard. It's not a TM recipe, but it's made in a blender, so there's no need for conversion. It has never failed me...
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I just tried the German version and it worked perfectly. Very easy recipe - this will be the one I use from now on.
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How about trying garlic mayo....or as we call it here in Spain..... Ali-Oli, it's great for BBQs and with bread, the whole loaf disappears in seconds!
ALI-OLI
All ingredients at room temp (warm the egg in your hands for at least 10 mins if its cold)
2 cloves garlic
squeeze lemon juice
half teaspoon white wine vinegar
salt & pepper
1 whole egg
300g sunflower oil
Place all, except oil in THX, 10 seconds, speed 4.
Have oil weighed out previously into a jug
With MC placed and on speed 4, slowly and evenly pour oil onto lid, takes a couple of minutes, but works every time for me.
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I had the same problem recently when I tried to make mayonnaise in my TM 3300. The German recipe said I should add the lemon juice or vinegar straight away and that ended in disaster. I then made the basil mayonnaise on the kitchen playground website and added the lemon juice (or vinegar - cannot remember) only AFTER the egg yolks had thickened the oil. Perfect!
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Guys its usually less about the eggs and more about the acidity of the lemon, so don't use lemon other than as flavoring...use vinegar first, then thin using lemon juice as required. Lemons have different acidity at different times of the year and with different varieties...if you have a failed batch of mayo, keep it, start again and instead of oil, add the failed batch of mayo as you would the oil. You should have fixed your 'split'. :-))
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Guys its usually less about the eggs and more about the acidity of the lemon, so don't use lemon other than as flavoring...use vinegar first, then thin using lemon juice as required. Lemons have different acidity at different times of the year and with different varieties...if you have a failed batch of mayo, keep it, start again and instead of oil, add the failed batch of mayo as you would the oil. You should have fixed your 'split'. :-))
Excellent it worked!!! Was getting a bit grouchy about wasting so much oil but great advice - "start again and instead of oil, add the failed batch of mayo as you would the oil." First time at making mayo!! Taste DELISH! ;D
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Just to add to the number of variants that effect the outcome, during the heatwave we had over this summer gone, the Mayo wasn't thickening up for a lot of people. I'd placed a call to JB and she'd had 2 days of people calling her about their mayo not thickening. Her suggestion was to add egg yolks until it thickened.
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woohoo with my 2nd ever try this worked!!!
i think i need to write up a new copy of the recipe wtih all the tips and changes though - my copy of the EDC didn't even tell me when to add the vinegar :-)) >:(
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I've never tried mayo in the TMX, too scared to. I've made the tartare sauce and that was successful. I want to make some mayonnaise this week. How long does it last?
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My never fail mayo is to have everything at room temperature, use vinegar instead of lemon juice as Tenina so kindly let us know (love that woman :-*) then "cook" the egg and mustard on 37o for 2 min to ensure everything is the same temp. Then add timer for 5 min at 37o and add oil. have NEVER had a fail this way. DH even added the oil in less than 2 min the other day. I was horrified but it worked. I think the key is the temp at 37o Even with everything sitting at room temp, the stainless steel bowl is colder than an egg or vinegar in a plastic bottle same as oil in a glass bottle. Well that is my take on it anyway lol. All I know is that it works and we go through heaps of mayo as the teens like mustard mayo on their veg :-))
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i used the whole batch to make chicken nuggets ;) put the chicken in the mayo then rolled in crumbs (then i'm freezing)
a friend rcommended mayo and it worked well but the commercial stuff was too sweet. i'll definitely do this again!
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Oh yummmmmmmmm Karen
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damn gluten free nuggets! i HATE crumbing with a passion!!! but they haven't been available for the past 10 months. now there's a new company selling them but they're around $75 per kilo!!! :o :o :-\
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OMG Karen, that really is a treat at the price :o :o :o
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Thanks Kathryn will give it a go. I'm actually nervous at trying this.
OMG $75 a kilo. You should set up in opposition.
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funny you say that cookie, you are the 3rd person to say that to me in the past week. i thought about it, would love to do it (cakes, not crumbed chicken lol) but have figured out 2 major problems - first being insurance, it must be HUGE for such a speciality type of products (where getting it wrong can really have a negative impact on people's health) and and the second being that i would need a dedicated gluten free premise to cook on (last week rora ate a crumb or two off a table and vomited an hour or so after...)
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Poor kid.
Do you use the EDC for your mayonnaise recipe and do you use the whole egg or just the yolk? I have to make this tomorrow so won't be able to procrastinate anymore. I need it for Thursday lunch.
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i added in the egg white in at the end once the mayo was made, only so as not to waste it lol
does anyone know what the biggest quantity you can make at one time is?
oh FWIW i used rice bran oil to make mine as i had no grapeseed oil. everything was room temp except the mustard and i heated the bowl to 37'c before putting anything into it as i wanted to make sure it was dry ;)
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Thanks, that wqas very quick. ;D
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Thank you everyone my mayonnaise worked beautifully. I did your trick Kathryn and heated everything to 37o.
DH commented on how nice it was. :-* :-* :-*
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I am getting some Macadamia oil next week, do you think I could try to use it for Mayo?
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This would be an expensive mayo with a very strong flavour but hey why not. I have made a very small amount of this for Waldorf Salad. Walnut oil works as well.
Cheers,
Gretchen
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I am getting some Macadamia oil next week, do you think I could try to use it for Mayo?
Pretty much any oil will work - it is just a matter of taste - some olive oils are just too strong. Camellia tea oil and grape seed oils are good for lightening the flavour if it seem too strong.
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Thank you everyone my mayonnaise worked beautifully. I did your trick Kathryn and heated everything to 37o.
DH commented on how nice it was. :-* :-* :-*
Well done Cookie1, just in time for the coming summer months. I really have to try and perfect it myself this summer, tried it once last year and wasn't happy with it. Since then we have had lots of hints and suggestions to help us perfect this recipe. That is the beauty of this forum - help is always there if needed.
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These new lot of posts motivated me to make another batch. Same thing as last time - it split! but just got it all out started with another yolk and vinegar and poured mixture back in SLOWLY and turned out perfect. :)
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Nay was everything at room temp and you used 37othe whole time, including when you were adding the oil (you use TTS for adding the oil - don't laugh I have set the temp and speed and forgot the time, hence no temp :-))) You can't just dump the oil in this way but DH has had the oil in in about a minute and a half.
I can't believe it failed you :o Sorry. I was sure it was a hit as we have never had it fail and make it at least twice a week. Glad you could fix the split though in the end 8)
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(you use TTS for adding the oil
OK - you just want to give my brain a work out, don't you Faffa? :D I've come up with a possible meaning of 'time, temperature, speed' for TTS, after much thought. Is that correct????
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In Spain, we use half milk and half oil (with a garlic clove) in the summer months, have any of you tried that one, very handy and easy to make too.
If anyone woul dlike the recipe and instructions for that one just let me know.
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In Spain, we use half milk and half oil (with a garlic clove) in the summer months, have any of you tried that one, very handy and easy to make too.
If anyone woul dlike the recipe and instructions for that one just let me know.
Ok Bron - I'll give it a burl. ;)
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(you use TTS for adding the oil
OK - you just want to give my brain a work out, don't you Faffa? :D I've come up with a possible meaning of 'time, temperature, speed' for TTS, after much thought. Is that correct????
SORRY Caroline, Yes it's right, I should have thought of your poor overworked pregnancy brain :o :o Hope you are still keeping well :-*
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;D :D
Yes, I'm doing fine - thanks.
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Mayonnaise (NO EGG)
You can make this in the hot summer months with no fear of poisoning anybody.
If you fancy, you can make this after grating red cabbage or beetroot, and then without cleaning the THX you can make a beautiful purple coloured mayo! :o :o :o :o
150g milk
1 small clove garlic (optional)
salt
400g sunflower oil
juice, half a lemon
couple of drops of vinegar
Firstly, weigh out the oil and keep aside.
Place milk, garlic and salt in Thx , program 1 minute 37º speed 5.
Then program 3 mins 37º speed 5, and slowly pour into lid the oil, without removing the MC. Then add the lemon juice and few drops of vinegar, and mis a few seconds speed 5. Voilá!
Its very tasty, and you honestly wouldn't know it has no egg!
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i was wondeirng if the raw garlic in the mayo would affect it's keeping time, given the other discussions we've had on keepign garlic, but it looks like not?
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The egg mayo should only keep for about 3 weeks anyway depending on how fresh your eggs are ;)
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You can make this in the hot summer months with no fear of poisoning anybody.
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Its very tasty, and you honestly wouldn't know it has no egg!
Thanks bron
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I have just made the creamiest/thickest mayo from a recipe I found and have converted. It couldn't be easier. The eggs and mustard were straight out of the fridge, the other stuff from my pantry. Here's the recipe.
Makes approx 300ml
2 large egg yolks
1 tsp white wine vinegar
1 tsp English or Dijon mustard (I used Dijon)
Sea salt & white pepper
300ml peanut oil
Insert butterfly. Place all ingredients except oil into TM bowl. Mix for 1 min/speed 4.
With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in). Add oil at a steady pace – not too slowly or quickly.
(http://i260.photobucket.com/albums/ii26/ragdoll128/Sweet/Savoury/mayo007.jpg)
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Julie O
that looks great. The recipe you posted is one I use in my food processer but it doesn't look as nice as your picture
I haven't got my TMX yet ( next week i think) and mayo is one of the first things i want to try, I'm going to try your technique first
Lisa
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I have made the TMX one thicker by using 2 eggs to the 250ml oil. It makes it ummmm how do you put it , spooning consistency ??? ??? my kids prefer it to be pouring (well almost pouring) :-)) :-))
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Sure looks the good JO - yummo - love to make aioli with that.
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I made the EDC mayo today, and it turned out beautifully. I must be really lucky cause I totally forgot about leaving the egg and mustard to reach room temperature in my excitement to make it and it still turned out great..
We had it with lots of garlic and lime juice, served with prawns for lunch, it was really yum and a lovely thick consistency.
(http://farm3.static.flickr.com/2711/4232915391_5ddf0ae182_o.jpg)
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Good work - looks great. I made mayo yesterday too and just put cold egg yolks in and all OK. Maybe it was hot enough in the room.
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How long does the mayo last after made?
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How long does the mayo last after made?
Depends on who is eating it ;D ;D - but generally best not to keep it longer than about 1 week as it has no preservatives like store bought mayo.
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My passionfruit butter recipe says 2 months and that has eggs and butter in it?? (That's in the fridge)
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It really does depend on how fresh your eggs are. I use eggs that are laid that day or the day before and mayo has kept for 3 weeks. If I was using shop eggs, I would be hesitant after a week. ;)
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Thank you :)
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The passionfruit butter is cooked - the mayo is raw egg yolk.
ILB's nan's boiled salad dressing would last longer.
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mmmm that's true! :-[
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I recently converted Neil Perry's Garlic Aioli to the TMX. I roasted the garlic cloves. Unfortunately, I used macadamia oil and it tasted very strongly of macadamia! OK if that's the flavour you want. His recipe uses lemon juice, 3 egg yolks, 1 1/2 cups oil.
I poured the oil slowly onto the lid with the MC in. That worked really well.
I also have a boiled mayonnaise recipe of my mother's that I'll try tomorrow and will post if it works.
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Did you see ILB's Nan's recipe? - is it similar ?
http://www.forumthermomix.com/index.php?topic=2259.0 (http://www.forumthermomix.com/index.php?topic=2259.0)
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My never fail mayo is to have everything at room temperature, use vinegar instead of lemon juice as Tenina so kindly let us know (love that woman :-*) then "cook" the egg and mustard on 37o for 2 min to ensure everything is the same temp. Then add timer for 5 min at 37o and add oil. have NEVER had a fail this way. DH even added the oil in less than 2 min the other day. I was horrified but it worked. I think the key is the temp at 37o Even with everything sitting at room temp, the stainless steel bowl is colder than an egg or vinegar in a plastic bottle same as oil in a glass bottle. Well that is my take on it anyway lol. All I know is that it works and we go through heaps of mayo as the teens like mustard mayo on their veg :-))
THANKYOU KATHRYN! After 2 fails where I followed the EDC recipe exactly and used vinegar rather than lemon juice- I tried adding in the temp and it was PERFECT! YUM :-)
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Congratulations lindy - I can just imagine how pleased you were to finally have success.
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Welcome Lindy - great to have positive feedback :-* :-* :-* :-* :-*
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Yes MJ - some oils are just too strong for mayo. What oils are people using? I use Grape Seed as EVOO is too strong but I was thinking about using coconut - has anyone used it for mayo?? :-\
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NayNay, I use peanut oil, see page 4. :)
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Oh yes I saw that JO - it would have strong flavour too does it? Have you tried coconut?
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Oh yes I saw that JO - it would have strong flavour too does it? Have you tried coconut?
I cannot even imagine mayo made with coconut oil. I would rather eat roo poop. ;D ;D ;D ;D
Gertbysea
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LOL Gert! :D
NayNay, no not at all, I was surprised too. :)
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:D Ok then! :D
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Oh yes I saw that JO - it would have strong flavour too does it? Have you tried coconut?
I cannot even imagine mayo made with coconut oil. I would rather eat roo poop. ;D ;D ;D ;D
Gertbysea
lmao!!!!!
I use sunflower I think.
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Yep! ILB's Nan's Boiled Mayo is similar to my mum's. It works really well in the TMX.
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I use 2/3 Rice Bran oil and 1/3 local olive oil. I use the EDC book method and add the oil over 6 mins. It is beautiful.
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I use either sunflower or rice bran. Grapeseed is also good.
Has anyone tried making Coleslaw Dressing from their mayo? I've tried, but it's just not tangy enough. I was thinking of adding some citric acid or Vit C powder to get that tanginess.
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I made the mayo recipe from the recipe book that came with my TMX. It worked out beautifully and I was wrapped as I'd never made my own mayo before. Only thing was I used olive oil and it was way to strong in flavour. I have grapeseed oil and will try it with that next time.
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foxycoxy, I use 2/3 rice bran oil and 1/3 olive oil. This produces a really nice flavor. Welcome to the Forum ;D
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I always use grapeseed oil foxycoxy.
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I made the mayonnaise again today but I used grapeseed oil an dthe flavour was much nicer and milder. It didn't seem to get as thick as th eolive one though, but still nice and creamy. after reading another thread about the butterfly, I was wondering if I may have had it in wrong. The first time (and only) I whipped egg whites with the butterfly, they didn't work at all. I'll have to check it out
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Whipping egg whites is difficult to master.
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Eggs whites are a problem - best with some heat - 37 or 50 deg and just enough, but not toooooo much beating. You need to peer in and watch. But prefer the Kitchen Aid (can I say that here? ;) )
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I used Avocado Oil today and liked the change! ;)
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I just used my failed mayo for hommus - it was fabulous! Will encourage me to fail again I suspect...
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You will probably get it right next time clare - hi and welcome to the forum.
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Hi Clare. Welcome.
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Hi Clare. The thread reminded me its mayo making day tomorrow.
Just a quickie - how long does everyone keep their mayo. I haven't had a probalem yet (fingers crossed it stays that way) with a week. Hence that every Monday is mayo day.
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No wonder I haven't made it more - a jar would last me months and needs preservatives to do that :D :D
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We go through heaps of mayo as we live on salads in summer. I make pasta, potato & rice salads and coleslaw all the time. I'm now using the boiled mayonnaise recipe of my Mum's. It works so well in the TMX and if you add a little oil and some lecithin, it has a great texture. I also made a low fat vinaigrette using xanthan gum. That was delicious, will post recipe when I have some time. I mixed this with the boiled mayo tonight for a delicious pasta salad dressing.
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I just made mayonnaise for the first time in my tmx. It worked great - lovely yellow colour and great thick texture. The only problem is the taste!! It just tastes awful. I used olive oil and it really has a strong after kick of olives. I added some more lemon juice to tone it down, some more salt and then in desperation some parsley.
I really don't want to chuck it out so any ideas on what I can put in it to save it (garlic??) or am I just wasting my time and should call it a day, chuck it and start again?
Nik
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Nicola you got that right, Olive Oil is a bit strong for mayo. Try rice bran or my favourite grapeseed oil. Maybe turn what you have into a sauce or just out chuck. I think most of us have done that one. ;D
Gert
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Yeah - it is a bit too strong but you know once you just use a tbsp in coleslaw and a bit on a salad sanga it won't be as noticeable as eating straight from the bowl - you'll use it up - just use something not as strong next time. ;)
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Just wondering if you could add some plain, thick yoghurt to dilute the taste a bit?
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Made perfect mayonnaise today.
(http://2.bp.blogspot.com/_baJJCSYEBXM/TN4_ueucJgI/AAAAAAAABD8/6Cdd8UTiuKE/s320/131110mayo.jpg)
Followed the 37° trick, vinegar and used an egg laid yesterday.
Really easy and yummy.
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Yay! There's no stoppin you now!! :D
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I know very exciting, been thinking of lots of different flavours to make. Perfect for the summer and salads.
We don't normally do much mayonnaise. After a couple of failures I was thinking we wouldn't bother, lol, but dh was asking for it the other day so thought I'd re read the thread and try again.
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Havent yet mastered the art of making mayo! After yet another failure, can anyone suggest what I do with the runny mixture please? Can I resurrect it and turn it into mayo?
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Patzee DON"T THROW IT OUT!!!
Clean your bowl and start again with the egg, mustard, vinegar etc and then instead of oil use the failed mayo to use it up. :D :D
Let me know if you need more info :)
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Today did the whole egg at 37° then added the oil and then vinegar at the end to taste (also did a clove of garlic at the start) and it worked perfectly. This is so the easiest mayo and will be how we do it from now. (sure this recipe is in this thread?)
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Not sure Zan but I do know that Meagan posted it ;D
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Kathryn, better than me, I couldn't remember who posted it or where (just have it scrawled on a post-it in the edc).
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Have just read through this thread with interest, I have made mayo a few times and it always works great (a recipe that someone gave me, slightly different to the EDC one I think) so I have never thought about room temperature or anything like that.
Last night I made the tartare sauce from the EDC and it was a complete disaster, very runny, and it was green (thanks to the fresh herbs) and didn't taste at all like tartare sauce you buy in the shops. I ended up added some sour cream to it to thicken it enough to use, and it just tasted like herbed sour cream!
Just wondering if anyone has a tartare sauce recipe that works and tastes "right"?!! And any suggestions for what I should do with the heap of runny tartare sauce I have left over??
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I've made the EDC Tartare Sauce and loved it. Not sure what went wrong for you.
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Just attempted my first batch of mayonnaise courtesy of the EDC recipe but using extra virgin macadamia oil (recommended in the Healthy Eating book by Cyndi O'Meara) ....... Failed! It split :'( So I checked out the forum and was encouraged to see others have had the same problem.
Thank you for the suggestion to use the failed batch and begin again. I used two egg yolks and vinegar this time (used lemon the first time as I prefer the taste and it's lower in salicylates) and heated the bowl to 37c. It didn't split but is not thick either. It is the consistency of salad cream which is OK as I can still use it.
I'll try again when I've eaten up this lot and hope for a better result next time!! :P
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At least you were able to rescue it. I seem to remember someone telling me it's best to use vinegar as the degree of acidity in lemons varies during the year.