Thermomix Mayonnaise!
I’ve recently met quite a few people who love to make mayonnaise by hand. They adore it, they make it often, and they have the biceps to prove it 😉 I on the other hand, could never be bothered to go to all the trouble and effort and bought ready-made mayo whilst complaining to myself about the price. Enter Thermomix. Five years on and I haven’t bought a jar of wishy-washy, additive-laden gloop again.
Now I have to admit that not all of my attempts at making mayonnaise have been successful on the first try. I often have to add another egg yolk and re-emulsify the whole deal, as per Janie Turner’s rescue tip on page 52 of Fast and Easy Cooking. My musings as to reasons for my failures range from egg temperature (straight from the fridge or room temperature?) to acidity level (vinegar or lemon juice?), passing via when to add the acid element (before emulsifying or after the mayonnaise has set?). I have used the regular, egg-yolk-based recipe and I actually now prefer the whole egg mayonnaise for its lighter taste. I find that using a mixture of oils produces a balanced, good-tasting mayonnaise whereas using one type of oil gives either too much flavour for most uses (as in olive oil) or an almost insipid flavour that needs a boost (as in sunflower oil).
When I became a Consultant Demonstrator with UK Thermomix I was responsible for organising and presenting cooking classes for Thermomix owners. Several of the recipes from the class have become well-loved and well-used favourites, including and especially Executive Demonstrator Felicity Raines’ recipe for Garlic and Chilli Mayonnaise. Contrary to my numerous failures with the basic mayo recipe from Fast and Easy Cooking, this mayonnaise comes out perfectly first time, every time. The proportions are somewhat different and I believe this ensures its success. Felicity’s recipe calls for much less lemon juice and more oil. For me, these are key elements as now that I think about it, the amount of lemon juice has been the problem with the F&E mayonnaise recipe. This new recipe even works when you omit the garlic and chilli and make a plain mayonnaise. Go on, give this one a try and let me know how you do!
Felicity Raines’ Garlic and chilli mayonnaise
This is a simple, stalwart recipe that works as well as it brings a zing of flavour to whatever it accompanies. Serve with crudités, hard-boiled eggs or steamed fish. Give a real zing to your tuna salad. Wake up leftover roast leg of lamb. DON’T WASH THE BOWL once you’ve made it and then make an instant salad with some crispy vegetables, leaving some mayonnaise in the bowl to dress your salad automatically. Thanks, Felicity!
Ingredients
2 cloves garlic
1 red chilli
2 egg yolks
2 tsp Dijon mustard
1 tsp lemon juice
salt and pepper to taste
300 g sunflower oil
Method
- Drop the garlic and chilli onto the blades running at Speed 8 and scrape down with the spatula.
- Add the yolks, mustard, and lemon juice, salt and pepper and insert the butterfly whisk.
- Place a jug on the TM lid and measure in the sunflower oil.
- Switch the TM to Speed 4, put in the measuring cup upside down and slowly pour the oil over the measuring cup. Voilà, that’s all!
Bon appétit !
Hi Tanya, nice to hear from you again! In England and France there isn’t a great variety of chilli available so we basically use what we can find, with a taste we like. The ones I use look like jalapeños in shape, small ones, red in colour but green would work with a slightly different flavour.
Taking the seeds out or leaving them in is a matter of taste: if you leave them in, your mayo will be hotter. This recipe leaves them in and you drop the whole chilli (minus the stem) onto the running blades of the Thermomix.
If you sterilise your jar and your lid you should be able to store your mayonnaise in the fridge for a couple of weeks, depending of course on fridge temperature and how long it’s out at room temperature, etc. Don’t forget you’re working with raw egg and take adequate care. Anyway, this Garlic and Chilli Mayonnaise is so tasty you’ll probably use it up way before you need to worry about it 😉
Here’s a photo of the kind of chilli I used to buy in England http://www.waitrose.com/shop/DisplayProductFlyout?productId=41159
and here’s the same thing on a French website: http://recettes.doctissimo.fr/ingredients/recette-piment-rouge.htm
So have fun, use your favourite red chilli, take out the seeds if you wish or follow the recipe and leave them in, and enjoy Felicity’s Garlic and Chilli Mayonnaise in your American Thermomix!
P.S. The preferred spelling in the USA is chili while in the UK it’s chilli. Go figure…
Hi Madame Thermomix! I’m writing from the USA. I have a couple of questions. 1) What kind of red chilli do you use? The small ones? Do you take the seeds out first? 2) How long can you store this mayo in the fridge? Thanks!!
Hi Nora, I usually use about 1/3 olive oil to 2/3 sunflower oil for a nicely balanced flavour. How about you?
Yes, I love Thermomix mayonnaise too and Felicity’s recipes are fantastic! I would be curious to know what mix of oil do you use for the perfect flavour blend?