I've been making mayo! I love good mayonnaise, and after struggling to find "real egg" mayonnaise that I liked in Australia, I started making my own. I can never go back. I have to say, I haven't totally mastered the tricks of this one and I often have to do it twice. This was an exception and worked the first time, but in the past I was able to reuse the first batch to make the second with no wastage... Here's the recipe and what I've done when "disaster struck".
INGREDIENTS
You need:
INSTRUCTIONS
1. Optional: chop garlic clove 1 second on Speed 7
2. Add egg (white and yolk), mustard, vinegar, salt and pepper to the TM bowl.
3. Set timer for 4 mins, 37 degrees, Speed 4.
4. After 1 minute passes (3 minutes left on timer), with the TM31 hold MC down (so it doesn't float) and pour oil directly and steadily onto the lid until it reaches the top of the rim. The TM5 has a pressure release hole built in! *
5. Wait until the oil has all disappeared into the TM bowl.
6. Remove lid and celebrate the success of lovely, homemade whole egg mayo.
*This is where my mayo has separated in the past, I assume because of the speed of the oil being added. If your mayo doesn't emulsify for any reason, just put the separated mixture into the bowl and add another egg. Treat the failed mayo as if it's all ingredients except the oil and then proceed with the recipe as directed.
INGREDIENTS
You need:
- 1 clove garlic, optional
- 1 egg
- 1 heaped tsp mustard, dijon, etc
- 1 tablespoon apple cider vinegar or white vinegar or lemon juice
- salt and pepper, to taste
- mild/mellow olive oil (or flavourless oil of choice), approx 250g, but no need to measure
INSTRUCTIONS
1. Optional: chop garlic clove 1 second on Speed 7
2. Add egg (white and yolk), mustard, vinegar, salt and pepper to the TM bowl.
3. Set timer for 4 mins, 37 degrees, Speed 4.
4. After 1 minute passes (3 minutes left on timer), with the TM31 hold MC down (so it doesn't float) and pour oil directly and steadily onto the lid until it reaches the top of the rim. The TM5 has a pressure release hole built in! *
5. Wait until the oil has all disappeared into the TM bowl.
6. Remove lid and celebrate the success of lovely, homemade whole egg mayo.
*This is where my mayo has separated in the past, I assume because of the speed of the oil being added. If your mayo doesn't emulsify for any reason, just put the separated mixture into the bowl and add another egg. Treat the failed mayo as if it's all ingredients except the oil and then proceed with the recipe as directed.
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