{"id":137,"date":"2011-04-06T12:37:00","date_gmt":"2011-04-06T12:37:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2011\/04\/06\/delicious-mayonnaise-dijonnaise-and\/"},"modified":"2020-08-17T01:10:50","modified_gmt":"2020-08-17T01:10:50","slug":"delicious-mayonnaise-dijonnaise-and","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2011\/04\/06\/delicious-mayonnaise-dijonnaise-and\/","title":{"rendered":"Delicious Mayonnaise, Dijonnaise and Salad Dressings"},"content":{"rendered":"

There is absolutely no need to buy mayonnaise or salad dressings. Sure, the Thermomix makes mayonnaise making easy, but anyone can make it in a food processor too!<\/p>\n

I make two sorts of mayo; one is a cooked one and the other a raw egg one. I only ever make the raw egg one when I have access to fresh farm eggs. I have a friend who regularly supplies me with happy chook’s eggs and I exchange the kindness with soap. (Thanks Michaela) This time, I’ll give her a jar of homemade mayonnaise.<\/p>\n

Egg Mayonnaise<\/b>
\n2 large whole eggs, separated
\n1 Tbsp of Dijon Mustard
\n2 Tbsp White Balsamic Vinegar (or plain white, or lemon juice)
\n2 tsp honey ( I use Jarrah)
\nsalt & pepper (white) to taste
\n250ml sunflower oil<\/p>\n

Place yolks, salt and pepper, honey, mustard and vinegar in processor or Thermomix bowl. Mix on speed 4 for 30 seconds or so.
\nScrape down.
\nWith blades rotating on speed 4, MC in place, slowly pour oil onto lid of Thermomix. If using a food processor, slowly pour oil through spout while processor is working.
\nAdd oil steadily over a period of about 5 minutes.
\nOnce thickened, taste test for seasoning etc. and add egg whites, mixing for 10 seconds on speed 4.
\nAdd 1\/4 tsp of Vitamin C powder to help preserve, if desired. Store in jars in the refrigerator.<\/p>\n

I make double this recipe. I like to make a variety of dressings with this one mayonnaise.
\n1. Add yoghurt and chopped mint to make a potato salad dressing.
\n2. Add lemon juice for a Waldorf salad dressing.
\n3. Add wholegrain mustard and Special Salad Dressing for Dijonnaise.
\n4. Add anchovies for a Caeser salad dressing.
\n5. Add some mayonnaise to a creamy chicken casserole sauce for that tangy zing.<\/p>\n

The possibilities are endless.<\/p>\n

My cooked mayonnaise recipe can be found here<\/a>. This is a sweeter mayonnaise and can be used in the following ways:<\/p>\n

1. For tasty Tartare Sauce – add chopped capers and gherkins
\n2. Coleslaw Dressing – add some of the juice from canned pineapple. Add the chopped pineapple to the coleslaw.
\n3. Use as a potato salad dressing as is.
\n4. Mix with Special Salad Dressing, 2 tsp curry powder, 1 tsp dry mustard powder to make a Curried Pasta Salad Dressing.<\/p>\n

Special Salad Dressing<\/b>
\nThis is a dressing I’ve developed over the years. It’s similar to my Lemon & Mustard Dressing<\/a>, with a few tweaks.<\/p>\n

1\/2 cup lemon juice & lemon zest
\n1\/4 cup white vinegar
\n3\/4 cup sunflower oil
\n3 tsp Jarrah honey (to taste)
\n2 tsp dulse flakes
\n2 tsp seeded mustard
\n1\/2 tsp lemon herb seasoning
\n1\/4 tsp onion powder
\n1 tsp lecithin
\n1\/4 tsp turmeric
\nsalt & white pepper<\/p>\n

Blend together and place in a jar or bottle. The turmeric is optional, but I like the yellow colour. The dulse flakes are a dried sea vegetable and add both flavour and nutrition, but are low in sodium.<\/p>\n

I throw this dressing into a whole variety of dishes to add flavour and tanginess.<\/p>\n","protected":false},"excerpt":{"rendered":"

There is absolutely no need to buy mayonnaise or salad dressings. Sure, the Thermomix makes mayonnaise making easy, but anyone can make it in a food processor too! I make two sorts of mayo; one is a cooked one and the other a raw egg one. I only ever make the raw egg one when…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":530,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","jetpack_post_was_ever_published":false,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":[]},"categories":[172,177],"tags":[18],"class_list":{"0":"post-137","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-preserves-and-condiments","8":"category-thermomix","9":"tag-condiments","10":"entry"},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thermogourmand.com.au\/wp-content\/uploads\/2011\/04\/IMG_0086.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbQORu-2d","jetpack-related-posts":[{"id":154,"url":"http:\/\/thermogourmand.com.au\/index.php\/2011\/02\/20\/best-cooked-mayonnaise\/","url_meta":{"origin":137,"position":0},"title":"Best Cooked Mayonnaise","date":"February 20, 2011","format":false,"excerpt":"This was originally my Mum's recipe and many would recognise it from days gone by. I've adapted it as it had a tendency to separate and was a little bit runny for my liking. This recipe was developed for the TM31. Add to\u00a0 Thermomix Bowl: 3 Tbs plain flour 2\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2011\/02\/IMG_0522.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2631,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/01\/05\/bulk-cooked-mayonnaise\/","url_meta":{"origin":137,"position":1},"title":"Bulk Cooked Mayonnaise","date":"January 5, 2023","format":false,"excerpt":"We love mayonnaise! I use a lot of it in salads, on sandwiches and in sauces. I've been making this version of cooked mayonnaise for a while now, loosely based on the Cookidoo recipe. As I've changed it a bit, I believe that I can now call it my own.\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/01\/Mayo-TN.png?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1248,"url":"http:\/\/thermogourmand.com.au\/index.php\/2020\/07\/07\/mayonnaise\/","url_meta":{"origin":137,"position":2},"title":"Mayonnaise","date":"July 7, 2020","format":false,"excerpt":"Making your own Mayonnaise isn't hard, but it does require patience! Mayonnaise is an emulsion - oil is emulsified into a thick cream with the addition of an emulisifier, an acid and flavourings. Both the yolk of the egg and the mustard are the emulsifiers in this case. With the\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2020\/07\/MayoTN-300x284.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1970,"url":"http:\/\/thermogourmand.com.au\/index.php\/2021\/06\/16\/eggwhite-mayonnaise\/","url_meta":{"origin":137,"position":3},"title":"Eggwhite Mayonnaise","date":"June 16, 2021","format":false,"excerpt":"I happen to love Hollandaise Sauce! So, I subsequently end up with left over eggwhites. I'm eating low carb right now, so I don't want to make anything with sugar in it such as meringues. So, what to do with these perfectly good eggwhites? Mayonnaise! I love mayonnaise nearly as\u2026","rel":"","context":"In "Low Carb\/Keto"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/bushgourmand.com.au\/wp-content\/uploads\/2021\/06\/MayoTN-225x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2642,"url":"http:\/\/thermogourmand.com.au\/index.php\/2023\/01\/26\/coleslaw-dressing\/","url_meta":{"origin":137,"position":4},"title":"Coleslaw Dressing","date":"January 26, 2023","format":false,"excerpt":"Have you ever looked at the ingredients list on a bottle of Coleslaw Dressing? There are some very undesirable elements listed. I found this list for Kraft Coleslaw Dressing online. 15 ingredients! High Fructose Corn Syrup - the worst form of sugar there is. It goes straight into your bloodstream,\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/thermogourmand.com.au\/wp-content\/uploads\/2023\/01\/Coleslaw-Dressing-TN-295x300.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":74,"url":"http:\/\/thermogourmand.com.au\/index.php\/2012\/07\/22\/home-made-condensed-milk\/","url_meta":{"origin":137,"position":5},"title":"Home Made Condensed Milk","date":"July 22, 2012","format":false,"excerpt":"I made this for no other reason other than I wanted to know I could! Recipes developed for the TM31. There's a couple of recipes around. The easiest is this one: 1\/3 cup hot water 2\/3 cup sugar 1 cup powdered milk - this can be full cream or skim\u2026","rel":"","context":"In "Preserves & Condiments"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":4,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/137\/revisions"}],"predecessor-version":[{"id":1396,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/posts\/137\/revisions\/1396"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media\/530"}],"wp:attachment":[{"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/media?parent=137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/categories?post=137"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thermogourmand.com.au\/index.php\/wp-json\/wp\/v2\/tags?post=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}