Mayonnaise

I LOVE my mayo and make it so often. It is not only perfect by itself, but a building block for many great dressings and sauces. Master this and not only will you save money, you will open a whole new world of yummy possibilities!!

Tips

1. Use room temperature ingredients: Make sure the egg yolk, oil, mustard and vinegar or lemon juice are at room temperature. This helps the ingredients emulsify more easily.
2. Add the oil slowly: Add the oil very slowly, just a few drops at a time at first. This helps the mayonnaise emulsify properly and prevents it from breaking.
3. Choose the right oil: Use a neutral-tasting oil, such as vegetable oil, grape seed oil, or safflower oil. Avoid using strong-tasting oils, such as extra-virgin olive oil, as they can overpower the flavour of the mayonnaise.
4. Season to taste: Taste the mayonnaise and adjust the seasoning as necessary. You can add more salt, vinegar, or lemon juice to suit your taste.
5. Store properly: Once you’ve made the mayonnaise, store it in an airtight container in the refrigerator. Homemade mayonnaise can be stored in the refrigerator for up to one week depending on the freshness of the eggs used.

How to fix a split mayo!

When egg mayonnaise splits, it means that the emulsion of oil and egg yolks has broken and separated. This can happen if the ingredients are not properly mixed or if they are added too quickly or too slowly.

To fix a split egg mayonnaise, you can try the following steps with the measuring cup off so you can see what’s happening:

1. Slowly add a tablespoon of hot water to the bowl and mix speed 4. You may not need it all, watch as you are slowly adding the water. This should help to bring the mixture back together.
2. If the mixture is still separated, try slowly adding another beaten egg yolk or a teaspoon of Dijon mustard to the bowl and mix again on speed 4. Again add slowly, you may not need a whole egg yolk! Keep your eye on what’s happening in the bowl. These ingredients act as emulsifiers and can help to bring the mixture back together.
3. Once the mayonnaise is smooth and well combined, you can adjust the seasoning if needed and serve immediately or store in the refrigerator.

If the mayonnaise cannot be saved with these steps, unfortunately, it may need to be discarded and started over again.

Uses

Mayonnaise is a versatile condiment that can be used in many different dishes. Here are some ideas for what you can make with mayonnaise:

1. Sandwiches: Mayonnaise is a classic ingredient for sandwiches, such as turkey, ham, or chicken salad sandwiches.
2. Salad dressings: Mayonnaise can be used as a base for creamy salad dressings, such as ranch or Caesar dressing.
3. Coleslaw: Mayonnaise is a key ingredient in classic coleslaw recipes.
4. Dips: You can make a variety of dips using mayonnaise, such as onion dip, artichoke dip, or spinach dip.
5. Burgers: Spread mayonnaise on your burger buns for added flavor and moisture.
6. Deviled eggs: Mayonnaise is a key ingredient in deviled eggs, providing a creamy and tangy flavor.
7. Potato salad: Classic potato salad recipes often call for mayonnaise.
8. Seafood dishes: Mayonnaise can be used in many seafood dishes, such as crab cakes or tuna salad.
9. Grilled vegetables: Mayonnaise can be used as a marinade for grilled vegetables, adding a creamy texture and tangy flavour.

These are just a few ideas for what you can make with mayonnaise. With its creamy texture and tangy flavour, mayonnaise can add a delicious twist to many dishes.

Hot Chips, salt, sliced franks, mayo, mustard and ketchup. My boys footy fave!

What can you make with mayonnaise

Mayonnaise is a versatile ingredient that can be used as a base for a variety of sauces. Here are some popular sauces you can make with mayonnaise:

1. Aioli – a garlic-flavoured sauce made with mayonnaise, garlic, lemon juice, and olive oil.
2. Thousand Island Dressing – a creamy dressing made with mayonnaise, ketchup, relish, and chopped onion.
3. Ranch Dressing – a popular salad dressing made with mayonnaise, sour cream, buttermilk, and herbs like dill and chives.
4. Tartar Sauce – a classic condiment for seafood made with mayonnaise, pickles, capers, and lemon juice.
5. Remoulade – a sauce commonly used in Cajun and Creole cuisine, made with mayonnaise, mustard, herbs, and spices.
6. Honey Mustard – a sweet and tangy sauce made with mayonnaise, Dijon mustard, honey, and vinegar.
7. Caesar Dressing – a classic dressing for Caesar salad made with mayonnaise, Parmesan cheese, anchovy paste, and garlic.

These are just a few examples of the many sauces you can make with mayonnaise. Experiment and add your favourite herbs, spices, or other ingredients to create your own unique sauce.

Watch me make it.

Mayonnaise

A beautiful mayonnaise full of flavour and silky smooth!

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 2 minutes mins

Total Time 2 minutes mins

Course Basics

Servings 1 cup

Equipment

• TM5 or TM6

Ingredients

  

• 1 large egg yolk room temp
• 1 tsp Dijon mustard heaped
• 1 tbsp lemon juice
• 1 tsp verjuice or white wine vinegar
• 200 grams neutral flavour oil ie: grape seed
• few drops of tobasco sauce
• salt & pepper to season

Instructions

 

• Have all your ingredients on hand. This process should take no more that 2 mins, any longer and your mayo could split.
• Add egg yolk, Dijon, lemon juice & verjuice to Thermomix Bowl. Set speed to 4. After a few seconds SLOWLY pour half the oil onto the Thermomix lid.
• Remove measuring cup (blade is still running at speed 4) add the remaining oil a little faster but not all at once. Add salt and pepper and tobasco sauce.
• Stop the Thermomix. Check seasoning and adjust acidity and salt.
• Enjoy!

Keyword eggs, oil