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.
Don’t buy mayonnaise blends such as the huge variety you see on supermarket shelves, save $$$$ and create your own! Check out my post here for some ideas: Making Mayonnaise
Bulk Cooked Mayonnaise
Author: ThermoGourmand
A very versatile mayonnaise suitable for those who can't have regular mayonnaise with uncooked egg.
Ingredients
- 600g grapeseed oil
- 4 eggs
- 2 tsp sea salt
- 65g apple cider vinegar
- 2 Tbsp raw sugar - or sugar substitute
- 3 Tbsp Dijon mustard
Method
- Place a large jug onto mixing bowl lid and weigh 600 g grapeseed oil into it, then set aside. Break 4 eggs into another bowl and set aside.
- Add 2 tsp salt, 2 Tbsp raw sugar and 65g apple cider vinegar into mixing bowl and cook 3 min 30 sec/100°C/speed 1.
- Set machine to 45 sec/speed 3.5, adding eggs through hole in mixing bowl lid. Add 3 Tbsp Dijon mustard, or to taste and mix a further 15 sec/sp 2.
- Insert MC and with Thermomix set to 3 min/speed 6, very slowly pour the oil onto mixing bowl lid, allowing it to drizzle in and emulsify.
- Scrape down lid and bowl.
- Scoop into clean jars or squirty bottles.
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