Thursday, 10 May 2012

Mayonnaise meets it's Maker


Tonight  I made  really, really creamy, yummy  mayonnaise.
I will give you the recipe later.
When you make  mayonnaise you need to separate the egg yolk from the white. When I was doing this I accidentally let the egg yolk fall in to the bowl but luckily dad came to the rescue. Then it was all good..

* from mum - seems lots of folks have a whoops with mayonnaise once or twice! So I have included a trouble shooting guide, which includes advice from lots of forum users. It's down the bottom if you want to scroll down.

I promised  you the  recipe so here it is.

 1 . Ingredients .

1 clove roasted garlic (optional)
1 egg' room temperature  and separated
salt and pepper to taste + a little Dukkah
1 tsp Mustard we used Dijon
 1 tsp rice wine vinegar or lemon juice.
250 g Grape seed or safflower oil (though we just used sunflower)


Put the clove of garlic in first - I just chop for 3 seconds speed 7.
Separate your egg and put the white in a dish and the yolk in the bowl.
Put the special butterfly in.
Add the mustard and vinegar and salt and pepper. Set to speed 4 for 1 minute, we cook at 37 degrees here to make sure everything is the right termperature.
Scrape everything down the sides, (and mum quickly scrapes around the blades).
Put the lid back on and weigh your oil in a jug. Press 4 1/2 minutes. Turn to speed 4.

For the first minute just do little pours on the lid. Then you can get more lazy and pour lots on and let the special lid do the drip, drip, drip.

I use a spatula to wipe down the measuring cup and lid towards the end.
When the timer gets to 12 seconds, tip the egg white in to mix til the end. Then you have yummy creamy mayonnaise.

A TM Mayonnaise trouble-shooting guide
*Firstly, I have to share this amazing tip from Alice Flanagan. It is the fastest, most trouble free way to make mayo: Put the butterfly in, and throw all ingredients into the TM bowl (except oil), including the egg white. Set for 1.5 minutes, 37 degrees speed 4. Then remove the butterfly, put the MC in place and set the TM to 3 minutes speed 4-5. Pour a little of the oil onto your MC, wait a few seconds, then pour the whole lot on. Never takes me more than 2 minutes now :)

For the traditional way - heres the TM australia You Tube video: 

Possible Causes

Mayo is split (runny mess)

1.    The yolk or other ingredients were too cold to allow the oil to emulsify into the yolk mix
2.    The oil was added too quickly
3.    The type of oil was too heavy, such as olive oil
4.    The acidity of the lemon was lower or higher than normal due to seasonal fluctuation

1.        Put the split mix in a jug. Clean out your TM bowl and butterfly. Re-whisk an egg yolk or two for 1 minute on speed 4, then add your split mix slowly instead of oil.
2.        Next time, try heating your yolk mix on 37 degrees for the first minute.
3.        Make sure you use a light oil with a light flavour, e.g. sunflower or vegetable oil. Only pour some of the oil on for the first minute. You can tip the rest on the lid after the first minute
4.        Use a white wine vinegar instead of lemon juice if you have had splitting problems

Mayo tastes gross

1.    Too strong a flavour of your oil
2.    The fresh garlic is too sharp for your taste

1.    Use a light oil! E.g. sunflower or safflower or light vegetable oil
2.    Use roasted garlic or ½ tsp of garlic powder

Mayo going off too quickly

1.    Too small a family to get through the quantity of mayo in time
2.    Jars not sterilized or using unclean knives in the open bottle

1.    Do a half quantity of oil – it will have an even yummier taste!
2.    Ensure your jars are clean and only clean knives go into the opened mayonnaise

Mayonnaise recipe or flavour suggestions:

Grapeseed, Sunflower, Rice Bran or Macadamia oils, (or very light olive oil).

Mustard: you can choose a flavour you like!

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