Help with mayo please

[Patzee]

I love the mayonaise but lately I just cannot get i thick.  Wasted losts of oil trying to make the mayo.  I had everything rooms temperature and drizzled the oil in slowly, taking abut 4 mins.    Any suggestions please.   

[faffa_70]

Hi Patzee, there are a couple of threads with heaps of info on them. Read through them but don't throw out your split, use it when you start again - no waste then!! Also use vinegar and not lemon juice - there is too much to type out now at this time (it is 12.38 am Christmas Day here  but have a read and I think you will be well on your way  Good luck

http://www.forumthermomix.com/index.php?topic=347.0

http://www.forumthermomix.com/index.php?topic=1591.0

http://www.forumthermomix.com/index.php?topic=289.0

[cookie1]

I've followed these instructions exactly and haven't had a failure yet.

[Thermomixer]

Good luck Patzee - I haven't had problems and even saw one demonstrator just tip the whole amount onto the lid with MC upturned in place and it just dribbled in at the right rate.    I am not game enough to do that - but should be 

[faffa_70]

Good luck Patzee - I haven't had problems and even saw one demonstrator just tip the whole amount onto the lid with MC upturned in place and it just dribbled in at the right rate.    I am not game enough to do that - but should be 

Well I did just that yesterday as a trial (brave I know on Christmas day lol) anyhow this is what I did...

1 egg yolk
1 teaspoon dijon mustard
1 tablespoon white vinegar
250ml Grapeseed oil

Blend egg yolk, mustard and vinegar 2 minutes at 37^o at speed 4

Scrape down bowl. Place MC in lid with opening facing up
Half fill MC with water (this is to weigh it down)
Set TMX to 37^o for 4 min at speed 4
quickly pour ALL oil onto the top of the lid and walk away!!!

For a fuller volume of mayo add egg white and incorporate on speed 4 for approx 10 seconds

you need to make sure you quickly pour the oil onto the lid so that it creates the vacuum and only seeps in. If you start to pour it slowly it will all just run straight into the bowl. I did this with one batch as I was talking and just left it go for the time and came back to mayo so was pretty happy!

[achookwoman]

Have had good results with the recipe as stated in the EDC book,  with a couple of minor changes ...... 2/3 rice bran oil (to replace 2/3 of olive oil),   Just a little oil to start,   and add the rest of the oil over 6 minutes.  I also use lemon juice.  Good luck.

[Patzee]

Thanks everyone for your reply, especially Kathryn for replying on Christmas morning!   Havent had a chance to use this site for a while so have only just noticed all the replies          I will give it another try and keep you posted.   
Sorry, I also have a query about the quantity of the oil.  Is it 250gms measured in thermo or 250 mls??    Thanks 

[cookie1]

Hi Patsy, you will probably find that 250ml of oil weigh around 250g.
Good luck with the mayonnaise.

[Patzee]

Thanks Cookie1.  I will use some of the failed mayo product (oil).   

[Toni]

I often use Rice Bran Oil - it has a range of Omega 3, 6 and 9 in it - healthy - and has virtually no taste and so doesn't dominate the taste. At one stage I had a split mixture but I just googled 'what to do with split mayonnaise' and the answer came up to make it again and reincorporate the split mixture with the oil. I think my egg had been too small to start with to absorb the oil.
Anyway, at some point I heard someone say that you can just throw in the whole egg at the beginning and since doing that I never have a problem with splitting. Toni

[ozzy-dj]

Another point that might help especially if you are only using the yolk is to double the recipe and start with 2 yolks. With one I found most of the ingredients ended up on the sides and did not mix well but 2 or 3 brings it nto the blades better.

I always use 3 eggs as it is used so much in my house. 

dj