mayonnaise

[faffa_70]

The egg mayo should only keep for about 3 weeks anyway depending on how fresh your eggs are 

[Thermomixer]

You can make this in the hot summer months with no fear of poisoning anybody.
........
Its very tasty, and you honestly wouldn't know it has no egg!

Thanks bron

[JulieO]

I have just made the creamiest/thickest mayo from a recipe I found and have converted.  It couldn't be easier.  The eggs and mustard were straight out of the fridge, the other stuff from my pantry.  Here's the recipe.

Makes approx 300ml

2 large egg yolks
1 tsp white wine vinegar
1 tsp English or Dijon mustard (I used Dijon)
Sea salt & white pepper
300ml peanut oil

Insert butterfly.  Place all ingredients except oil into TM bowl.  Mix for 1 min/speed 4.

With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in).  Add oil at a steady pace – not too slowly or quickly. 

[LisaR12]

Julie O

that looks great. The recipe you posted is one I use in my food processer but it doesn't look as nice as your picture

 I haven't got my TMX yet ( next week i think) and mayo is one of the first things i want to try, I'm going to try your technique first

Lisa

[faffa_70]

I have made the TMX one thicker by using 2 eggs to the 250ml oil. It makes it ummmm how do you put it , spooning consistency  my kids prefer it to be pouring (well almost pouring) 

[Thermomixer]

Sure looks the good JO - yummo - love to make aioli with that.

[Carrie]

I made the EDC mayo today, and it turned out beautifully. I must be really lucky cause I totally forgot about leaving the egg and mustard to reach room temperature in my excitement to make it and it still turned out great..

We had it with lots of garlic and lime juice, served with prawns for lunch, it was really yum and a lovely thick consistency.

[Thermomixer]

Good work - looks great.  I made mayo yesterday too and just put cold egg yolks in and all OK.  Maybe it was hot enough in the room.

[Snoozie]

How long does the mayo last after made?

[Thermomixer]

How long does the mayo last after made?

Depends on who is eating it  - but generally best not to keep it longer than about 1 week as it has no preservatives like store bought mayo.

[Nay-nay]

My passionfruit butter recipe says 2 months and that has eggs and butter in it?? (That's in the fridge)

[faffa_70]

It really does depend on how fresh your eggs are. I use eggs that are laid that day or the day before and mayo has kept for 3 weeks. If I was using shop eggs, I would be hesitant after a week. 

[Snoozie]

Thank you

[Thermomixer]

The passionfruit butter is cooked - the mayo is raw egg yolk.

ILB's nan's boiled salad dressing would last longer.

[Nay-nay]

mmmm that's true!