{"id":1248,"date":"2020-07-07T06:12:42","date_gmt":"2020-07-07T06:12:42","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1248"},"modified":"2026-08-11T13:12:45","modified_gmt":"2026-08-11T05:12:45","slug":"mayonnaise","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2020\/07\/07\/mayonnaise\/","title":{"rendered":"Mayonnaise"},"content":{"rendered":"

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Making your own Mayonnaise isn’t hard, but it does require patience!<\/p>\n

Mayonnaise is an emulsion – oil is emulsified into a thick cream with the addition of an emulisifier, an acid and flavourings.<\/p>\n

Both the yolk of the egg and the mustard are the emulsifiers in this case. With the aid of high speed mixing, the magic happens!<\/p>\n

A couple of points to remember:<\/p>\n

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  1. Use room temperature ingredients. In this particular recipe, that isn’t as crucial, since we will be bringing everything to temperature before we start adding the oil.<\/li>\n
  2. Use light flavoured, neutral oil. I like Grapeseed oil. If you must use Olive oil, choose a very light one, otherwise your mayo will be bitter.<\/li>\n
  3. Use the freshest egg you can.<\/li>\n
  4. Pour the oil in a thin, steady stream.<\/li>\n
  5. The TM6 MC stays in place while pouring and allows the oil to drip in slowly. I like to keep the stream of oil the thinness of a stalk of wheat. The TM7 cap is removed and the oil is poured through the small hole in the lid.<\/li>\n
  6. If you like your mayo slightly sweet, like I do, use a flavourless sweetener such as Rice Bran Syrup. It isn’t overly sweet.<\/li>\n
  7. Store your mayo in a clean, sterilised jar in the fridge for up to 3 weeks. I find it does last longer than that, but I’ve generally used it up before then\u00a0 anyway!<\/li>\n<\/ol>\n

    The following recipe appears on many different sites on the internet. I think it may have been developed initially by Tenina Holder who began as a recipe developer at Thermomix Australia.<\/p>\n

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    \n The Bush Gourmand<\/span>\n <\/div>\n

    Mayonnaise<\/h2>\n
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    A basic mayonnaise recipe that works every single time.<\/div>\n
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    \n Print Recipe<\/a>\n \n \n <\/div>\n <\/div>\n <\/div>\n
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    <\/div>\n
    Prep Time <\/span>2 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Cook Time <\/span>4 minutes<\/span><\/span> mins<\/span><\/span><\/div>
    Total Time <\/span>6 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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    Servings: <\/span>1<\/span> 1\/4 cups<\/span><\/span><\/div><\/div>
    Course: <\/span>Condiment<\/span><\/div><\/div>
    Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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    \n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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    Ingredients
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    <\/polyline><\/g><\/svg><\/span> <\/a><\/polyline><\/g><\/svg><\/span> <\/a><\/div>
    • 250<\/span> g<\/span> neutral flavoured oil<\/span><\/li>
    • 2<\/span> Tbsp<\/span> apple cider vinegar<\/span><\/li>
    • 1<\/span> Tbsp<\/span> Dijon mustard<\/span><\/li>
    • 1<\/span> fresh egg<\/span><\/li>
    • 2<\/span> Tbsp<\/span> Rice Malt Syrup<\/span> optional<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1\/4<\/span> tsp<\/span> white pepper<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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      Method
      <\/div> <\/h3>
      <\/div>
      1. Place a jug on top of the Thermomix and weigh in the oil. Set aside.<\/div><\/li>
      2. Place vinegar, mustard, egg, syrup and seasoning into Thermomix bowl with MC in.<\/div><\/li>
      3. Set to 4 mins\/37\/speed 4<\/strong>.<\/div><\/li>
      4. After 3 minutes, begin pouring the oil onto the lid in a steady stream, allowing it to drip through the MC into the bowl. This should take up the final minute.<\/div><\/li>
      5. Scrape down and test for seasoning.<\/div><\/li>
      6. Pour into a sterilised jar.<\/div><\/li>
      7. Keep in the fridge.<\/div><\/li><\/ol><\/div><\/div>\n \n
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