Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Condiments and Sauces => Topic started by: Frozzie on January 09, 2011, 08:55:35 am
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Ok after seeing that the EDC mayo has garlic (hrrmm) in it I just had to share this recipe from the french version of the EDC (a Table)..its a traditional french mayonnaise or true mayo and it is delish and I use it in everything that calls for mayo!!
Name of Recipe: French Mayo
Number of People: 8 or a jam jar full
Ingredients:
2 egg yolks
1 tablespoon of dijon mustard
1 tablespoon of wine vinegar (would use white if you use this) or lemon juice (i always use lemon juice)
200g sunflower oil
a pinch of salt
pepper
Preparation
Insert the butterly in the bowl and add the egg yolks, the mustard, lemon juice (or vinegar), the salt and pepper
set for 2 mins speed 4 and pour the oil through the hole in the lid while machine is running in a fine or thin line..its important you pour it slowly and a little at a time but constantly if you understand what i mean..i cant find the word for a thin pour??? in otherwords once you start pouring dont stop and pour the oil in slowly to give the thermomix time to turn the oil.. i always prepare the oil in something premeasured ready to pour before i start the second step and it has never failed!
i make this often and just keep it in a jam jar in the fridge like any mayo..enjoy!
:)
Tips/Tricks other than the oil thing none
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.i cant find the word for a thin pour???
Would "trickle" be the word you're looking for Frozzie? This recipe sounds good and will try it once it gets warmer here ;)
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i guess katya as long as it was a continuous trickle but my brain zaps these days when im searching of how to describe certain things in english which is stupid really considering its my mother tongue..but as my days are spent speaking french and only speak english to my DD2 and DS5 there is alot of my vocabulary that is useless on them and so gets lots in the back depths of my brain lol
:) :)
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I've tested many mayonnaise but French Mayonnaise is the best. And of course, I don't say that because I'm french ;) ;)
And this recipe is so easy to do !! I don't buy mayonnaise anymore and always make my own
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I am assuming that this would work fine with pasteurized eggs ?? As much as I love eggs Im not that keen on eating raw ones and would love to make some mayo as we love it :)
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Yes it does Ellie j, I Pasteurized eggs for the first time in the TM the other day. Make sure your eggs are room temp when you use them for the mayo. This is similar to the mayo which I now make and I will never buy another jar of shop bought mayo. I always use white wine vinegar but it's just personal preference.
I also put the measuring cup in upside down and pour in a steady stream of oil.
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I've tested many mayonnaise but French Mayonnaise is the best. And of course, I don't say that because I'm french ;) ;)
And this recipe is so easy to do !! I don't buy mayonnaise anymore and always make my own
I havé to agrée helen....delish! Where abouts do u live... In France , oz or elsewhere??
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Thanks for answering ellie's question hools as not only havé i never uses pasterised eggs but dont know what they are?? Is that Like thé powdered eggs they use in thé states?? Raw or not still préfèr natural produce... Hasnt killed anyone in France lol and they even eat their méat raw with a raw egg on top.. Ok im not that game but CAN handle raw eggs and only buy organic :)
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Frozzie, both Andie & Bluesed have posted details on how to pasteurise eggs.
You will find Andie's posting & subsequent link here (http://www.forumthermomix.com/index.php?topic=3031.0) and Bluesed's more recent one here (http://www.forumthermomix.com/index.php?topic=6010.0).
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Thanks jd... Good to know and didnt know you could par cook eggs like that without them coagulating... I thought it was thé dehydrated egg powder or something but still a little OT for me...CAN understand though with thé aussie heat but i think if your produce is thé freshest possible and u take precautions with not leaving it sit around out of thé fridge your pretty safe. As far as any shop or restaurant you are always taking risks as it depends on others preparing and storing thé food your eating... not to mention their own personal hygene.
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Thanks for all your help ... will pasteurise eggs and give it a go ... when we get our own chooks ( still waiting for fence guy to replace fence ) I will use them as is but until then I think its safer to pasteurise. I remember reading in here somewhere about an outbreak of salmonella from mayo ...dont want to risk it ;) ;) ;) ;) ;)
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If you don't want to use eggs in your mayo, check this Frozzie recipe (http://www.forumthermomix.com/index.php?topic=5757.0) out. I love making and make it more than the other now that I have more milk than eggs these days. ;)
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Thanks naynay.. I didnt even think of suggesting thé other recipe... Still in holiday mode in the south of France.... heading back home today though 'snif' :)
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Thank you Nay-nay. Will give it a go :)
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Frozzie, I live in Normandie, near Rouen.
Thanks for the information about pasteurised eggs, I had no idea we could do this !
Last night, I tried to use grape oil to do the mayo, and it's very good too !
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yes know it well helene, my DH went to egliselec there for his engineering studies and his cousins, aunty and grandmother still live in normandy not too far from rouen. My DHs family is breton (his dads side) and normande (his mums side)..so you can imagine how stubborn he is lol :)
i have found sunflower oil/huile de tournesol or grapeseed oil/huile de pepins de raisin are quite similar in the sense that their flavour is very light and doesnt overpower dishes its used in...i do however use grapeseed oil for JDs coleslaw dressing but i think you could use either or in any kind of dressing, mayo or other
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I love coleslaw !!!
And where is exactly the family ? Maybre there are my neighbours ;-)
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maybe helene haha...one of his cousins lives in rouen centre ville, other family out of rouen but not too far...about 30kms at le mesnil sous jumieges (on the river if you dont know it sud/sud ouest of rouen) and one of his grandmothers is in lisieux and the rest im not sure exactly...its been a while :)
JDs coleslaw dressing is that sweet bity dressing similar to the KFC coleslaw in oz..you cant get it here but its very yummy! :)
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Hi Frozzie , thanks for the recipe. Worked perfectly and was even approved by my stubborn husband, also from Normandie.
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hi vivaroo...glad it worked out and was approved by DH! My DH family is Breton/Normande so I know stubborn...its in their genes lol! Does he get home often and where abouts in Normandy is he from? :)
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This is the ONE mayo I have to say and I noticed the same recipe in fast and easy UK cookbook . I don't measure my oil as I have been making this mayonnaise by hand for years now, I just sit my bottle on the top of the lid with the neck over the opening and slowly pour continuously. If you add too much oil your mayo will be a bit more solid in which case add 1to 2 tbs of cold water and whizz a few seconds, this gives your mayo a very light and fluffy appearance, gorgeous!!
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You're an expert Passionflower - this was my first ever attempt so I was very pleased with the result. I had tried it years ago with a balloon whisk & olive oil, big effort bad result.
Do you think this recipe would work by half? DH goes through mayonnaise quickly but sometimes I'm running out of ingredients.
Frozzie my DH is from Lisieux. We met in Scotland so I was lucky enough to have a few little holidays there, but since we've been back in Australia he's only gone over twice in 11 years, too long. It's hard to take the whole family and he's happy enough here, even became an Australian citizen so I guess he's not so stubborn. I have in the past suggested we all go over and live for a while but he's not keen, probably doesn't want to hear my embarrassingly poor French. Actually I've forgotten the little I thought I knew.
How did you come to live in France and become so proficient at translating TMX recipes ;D
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Thanks for the recipe Frozzie, I can't wait to try this as haven't had much luck before with the EDC recipe.
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wow lisieux..my DH grandmother has lived their all her life and my MIL grew up there too obviously.. and Vivaroo I wouldnt push to live over here...its great for a holiday but so much harder to live than in oz...walls go up everywhere from admin etc to everything really...nothing is easy...lots of culture sure and countries close by but I would live in oz over living here and so would DH..just his career is in europe for the moment...oz just doesnt have the population so jobs he is after are far fewer and alot harder to get so you need to have a great resume to be able to bargain and get what you want basically..how did we meet lol...very long story but basically DH was looking for a 'stage' for his engineering degree..like work experience but best to be in an english speaking country and DH loves oz so I got an email like I got many from foreigners looking for work experience etc preferably paid even poorly anyway long story short I kept in touch for ages, went on a holiday to europe and once in paris basically really hit it of with now DH and never went home ( to live lol) ..;as for the french well didnt speak a word or very few way back when but after 11 years you either sink or swim so just learnt bit by bit year after year and voila..11 years later married to gorgeious frenchman lol with two adorable kids but I have had my dose of europe and would be happy to spend a few years in oz :)
im sure it would be no problem halving it..the trick with mayonaise is always the constant beating and slow drizzle of oil but having not tried half ???
Trudy this recipe is a breeze and I find the EDC recipe not true to mayonnaise and a little strange :)
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Thanks Frozzie, I love hearing stories how people end up wherever they are. Must have been so challenging in the early days learning another language. Love; the crazy international language that sends people all over the globe. I wanted to travel forever but got pregnant and felt an overwhelming desire to be home near my folks (great babysitters).
Poor DH, he married me when I used to cook with lots of butter and even duck fat, now I'm a non-smoking vegetarian reading oil-free vegan blogs! I'm feeling bad for him so will take him to the nice French restaurant at Flaxton in the Sunshine Coast hinterland on Fathers' Day. So he can eat meat, and speak in French with the owner, about how his terrible wife doesn't use enough butter and eats healthy crap.
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haha how funny I know that restaurant...its ok..his wife is english if I remember and gossip says that he cheated on his wife..apparently it hasnt been the same since..he used to have seasonal menus but apparently it hasnt changed in ages but there is a nice little cafe next to it now that >I think is run by his wife....my parents are not far from there and I drive past it all the time when we go to visit them every 18mths or so but lately they have been coming to europe..and wouldnt worry about all your changes..I think they fall for foreign women because they arent so attached to traditions lol!! You dont speak french?? so how do you communicate with his family or you dont?? or do they get by with english?? tell me if im being too nosy or just pm me !! Have you ever been to Flaxton Gardens I think its called..my parents said its quite nice but I have no idea as havent been..might try it out next time!
oh and was very challenging in the early days..weather shock, culture shock, language problems, missing home plus plus plus like it is for any expat but luckily DH got me through it all..now im finding most people ( not all but most) find it exotic having an australian in their midst and I often get comments about my accent..they love it except for the few who freak out and forget im speaking french to them lol!!
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Wow Frozzie you know all this gossip! We haven't been there for a couple of years but liked the food back then, it was simple, nothing fancy but tasty. Anyway they're booked out on Sunday so might take mum up there next weekend for a drive. I've only tasted wine at Flaxton Gardens, a few years ago. His family don't speak English and I don't speak French so not much communication going on. I tried hard when we were over there but now if I have to answer a call and he's not home I freak out a little. It's only his sisters now, and they dont talk that often. Every year or so I say , right I'm going to learn French, get CDs from the library which then gather dust until I get overdue notices. I think if I had a long work commute I might, but work is only 10 mins away and my scooter doesn't have a cd player :). See the excuses I find.
Ok Frozzie, next challenge, got a good baguette recipe?
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if you have some time you should learn french...just opens up so many doors, makes life easier plus you have DH to practice with to keep it up...over here its easier as everyone we know speaks only french pretty much and DH likes to speak english so he speaks english and I speak french except to the kids who are also bilingual although struggling more with english than with french..thats mainly because Im it for the english part and not like some people I know who are also expats (welltwo girlfriends) who see their families quite often ie several times a year so their kids have regular contact with their english speaking families...
ill get back to you re the baguette recipe...i posted one a while back and it was nice but I havent found one yet that is like the divine baguettes we get at our local boulangere...they make the best bread but then again their names are mr and madame Pain lol...far cry from what they call baguettes in oz which are essentially bread sticks and not at all the same consistency as true baguettes..i have seen at our local mill they sell a baguette mix so may have to try that and see if its available to the public...got to love that super crunchy but not to thick exterieur and the holy stringy type of inside and oh so fresh...mmmm think ill be heading off to the boulangerie today (i tend to avoid it as they have the cutist little cakes and desserts which are also divine...kilos kilos kilos!!! lol
more time next week as im organising my DS bday party for tomorrow, plus havea ahundred other things to get done but monday both kids are off to school...yay!! :D
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Do French women lick the butterfly/bowl? I read 'Why French Women don't get Fat', don't remember any mayonnaise bowl licking ;)
Lucky the kids aren't hovering around so the guilty pleasure is all mine.
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hahah no never seen any mayonnaise bol licking !! their big thing is only a little of something naughty and never but never eating in between meals...and eat at meal times...everything here is driven around those hours..from schools to work to shop hours...alot are closed for lunch as its important here to sit down to a meal rahter than like in anglosaxon countries where is quite normal to grab something on the run, even eat as you walk...i found it quite hard to stick to those hours when i first came over and sometimes wanted to have lunch at 2pm for example but no alot of places finished their service and no longer served lunch..it is slightly more leniant now but still between 12-2 rough timeline...plus they do cures even at home like leek broth etc...oh its a whole culture thing and I do admire them for it..I had trouble staying away from the corner patisserie when we lived in paris..oh my oh my....divvvvvvvvvvvvvvvine lol now i can easily stay away but if i go in I just dont look at all the gorgeous little creams and cakes lol..one thing i love about France whether its a patisserie or i a restaurant...the look of what you eat has to be just as yummy as it tastes...love that attention to food and of detail....love eating out and seeing what gorgeous little artwork will come on your plate!
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Thanks for this recipe Frozzie.
If people are uncomfortable using raw eggs, they could try my Cooked Mayonnaise (http://bushgourmand.blogspot.com/2011/02/best-cooked-mayonnaise.html).
I'm always getting requests from family and friends to make it for them.
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no problem and true megan and nothing against your recipe at all but I dont understand why people freak out about using raw eggs...peiople are getting way too freaky about food and being super sterilised...your body needs some germs people lol...if the eggs are fresh there is no problem and you know that people for generations have been eating them...
I used to be like alot are in oz, freaky about germs and the like and then I came to France (where people are more natural in that respect ie you dont find individual wrapped fruit, everything antibacterial, pasterised etc etc and even yes allow dogs in restaurants..;there is even a palace (luxurious hotel) in paris with michelan star chefs who cater to the clients dogs)..anyway I got quite sick, actually very sick, ended up in hiospital and spent 2 years on medicine and I was lucky but have permanent damage because of it as my bodys immune system freaked out...too many new germs and later my specialst told me that an Australian going to europe is like a european going to parts of Africa...if people continue along this route of being fantatical about pasturising, sterilising, and killing off good and bad germs eventually its going to bite you in the butt...all your doing by creating this bubble is making the baddies stronger and your immunity alot weaker...so very bad and alot worse than raw egg... if its fresh ifs fine....lecture over!
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I totally agree with you Frozzie! I use my daughter's home grown eggs anyway, so it's not a problem for me.
It's ridiculous the amount of packaging on our products, everything shrink wrapped, sterilised and sealed.
My pet hate is packaged fruit and vegetables. Just recently I had a rant in Woolies to a friend because they didn't have loose gala apples for sale, only those packed in a plastic container. I threatened to unwrap them at the counter and leave the packaging there!
I can't believe the amount of advertising there is for germ free cleansers etc. Hand sanitizers, toilet seat sanitizers (oh, cause your bum's not as clean as my bum), throw away sanitizing bench wipes.
No wonder children get sick! They never get a chance to build up an immunity. We're so lucky in the bush, exposed to everything germy and smelly as fit as mallee bulls.
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:) lucky you mj...i grew up on home grown eggs, meat, vegies, fruit etc...tastes better too and over here now people will pay more for organic and or local farm produce than that in shops...i would love a huge vegie patch but have to live with a few vegie boxes...and buying my produce where I can...some i get from local farms and others from shops..the only thing i couldnt handle is seeing anything killed..thank goodness the cows were butchered by the butcher lol (we had an agreement with him) but when dad killed the ducks nobody ate them lol..thats just a mind/psychological thing :D
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I can only agree to a certain point. I'm totally against all the excess packaging and will not use any antibacterial sprays etc, my kids were always encouraged to play in the mud and our house is only cleaned with water and agree that many people are going totally overboard with being afraid of germs, but........with eggs we are extremely strict and I can't bring myself to eat eggs unless quite well cooked. Mayonnaise is one of those things I find I cannot bring myself to serve unless it is a cooked recipe.
A few years ago my daughter attended a cooking class with two very well known Melbourne chefs at a farmers market as part of the Melbourne food and wine festival. The event was intended to teach children the value of growing organic produce and then cooking a meal the entire family could enjoy. They followed strict hygiene practices throughout the class but as one of the older participants my daughters main job was cracking and separating all the eggs for chocolate mousse, unfortunately the shells from the free range eggs contained salmonella. All of the participants fell ill but my daughter was extremely ill in hospital for over a week as a result of her extended exposure. After extensive investigations the source was confirmed as the free range eggs and in particular the shells, apparently there was a similar outburst in the UK about 8 years ago which bought the free range egg market to a stand still. As a result of the investigation and seriousness of the poisoning my daughters case has been used as a training case in education in the food and safety industry. When we first found out she had salmonella we assumed it was because they handled raw chicken, but the investigators pointed out that more cases of reported salmonella in the past have been from eggs than any other source - I'm not sure how correct this is but they also commented that very few restaurants use raw eggs in their mousse for that reason.
Saying all this we only use free range eggs but ensure they are cooked and our hands are washed extremely well after handling them - my daughter still 4 years on has an aversion to them, she's happy to eat them just not touch the shells!!!
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still believe that if something is 'fresh' and properly handled you wont get sick..the problem is whether organic or not, chefs or not..there are alot of dirty people out there..people who dont wash their hands when handling produce or ensure what they are preparing you is fresh etc which does make it very difficult when buying in shops and/or restaurants or cooking classes for that matter...there is obviously a certain amount of faith involved that the people selling you the produce or food are hygenic...each to their own though..I learnt my lesson 10 years ago and as much as we are very careful about hygiene we arent fanatic about it either..I am always however very careful about raw produce prepared by others whether that be a restaurant or someones place...you really need to know who is preparing it to trust that its fine...as a result my kids rarely get sick and the only thing DH and I tend to come down with is being overly tired lol..
also just because someone looks the part ie clean and hygenic doesnt mean they are...ive seen some neat looking people who have horrible hygiene...looks can be deceiving and for all you sushi lovers...beware..make sure your fish is super fresh
anyway it comes down to common sense just saying dont overdo it as you will eventually be alot worse off than a case of food poisoning and pay for it dearly...
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this was perfect..Finally made a mayonnaise with a great taste and texture
Lisa
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glad you liked it :)
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Everyone who comes to my place gets persuaded to taste this and all love it. I've had to do a costing because I'm curious and it comes in at $2.50 AUD using free range eggs, rice bran oil & Maille Dijon, less if you have chooks; and you get a meringue for free. We used to pay over $5 for the good shop bought mayo. Thanks again Frozzie. .
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no prob viv :)
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Hello. Thank you very much for this recipe! I am using it to make a "southwestern" sauce, whatever that is, to be used with a recipe I saw on our local Masterchef reality show, for corn tamales-which I understand are corn cakes made from fresh,frozen or canned corn. I needed mayo to make this. My daughter is preg so I needed past. eggs. This lovely forum helped me find everything!! Thank you!
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After trying the mayo from the EDC, which was a dismal flop, I whipped this up to take on a picnic. It worked perfect first time, only took 3 minutes to make, and tasted delish!!! I will be making all our mayo from now on, this recipes a winner! ;D ;D
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glad you guys liked it :)
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May was very good. I have never had homemade before, it is different but great. The southwestern sauce and corn cake things were a success. Thanks again!! :)
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:)
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Does anyone know if you can use wholegrain mustard? I am already to go and realised I am out of Dijon mustard >:(
thank you very muchly
DG xxx
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im sure you can DG. Only one way to find out :P ;D
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It was fine hally, I think it would be nnice on fish.
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sorry was in the land of nod when this was posted haha...glad it worked out!
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Lucky you Frozzie, I can't wait to go to the land of nod. Been busy cokking all day :D
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then hope its a long one :)) our day is just starting here and being sunday half the household is still sleeping!
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I sent this recipe to my mum who also has a TM, she adds an extra teaspoon of mustard to it (& I do too now) ... oh my goodness - beautiful!!! I have got so many thank-yous for this recipe, and thought its only fair I pass them on to Frozzie ...
so: Thank-You,Thank-You,Thank-You,ThankThank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You, :D,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,ThankThank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You, :D,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You,Thank-You, ;D ;D ;D ;D ;D ;D ;D ;D ;D ;D
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so glad you and your mum liked it astarra ;D I normally put a heaped spoonful of dijon in it!
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Hi all,
Just wanted to let Frozzie know that I made this recipe the other day and it was SO darn easy and even better.... SO DARN DELICIOUS!! I'm finding it very difficult to not eat the whole jar by spoon. ;D
I had no Dijon mustard left so subbed with seeded mustard and boy oh boy, is it yummy.
Thanks so much Frozzie.
Hope a few more discover this recipe and give it a go. It is so easy to make and SO delicious! Yummm! Now a staple in my fridge. ;)
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What a great thread this is!! Just read it "from cover to cover" . . Thanks Frozzie!! and for the education on eggs! We have chooks and I've never thought about the risks as long as the eggs were fresh and the shells were kept dry - never knew you could pasteurize them. Will definitely be making this. - Watched a friend make mayo once and her trick was also to have the MC in place (upside down, too, if I remember correctly) and to :just pour the required amount of oil onto the lid and let it trickle. It was the first time for her that it actually separated but all she did was add another egg yolk and it was perfect! :D
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Glad you guys liked it 😊
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Hi Frozzie, I plan on making this one soon. Can I presume that the tablespoon you used is 15ml? :)
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A rough tablespoon is fine julie0... Doesnt need to be exact just round about... I always base a tablespoon on 20ml/g fyi though 😊
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Okay, thanks Frozzie. :D