mayonnaise

[foxycoxy]

I made the mayo recipe from the recipe book that came with my TMX. It worked out beautifully and I was wrapped as I'd never made my own mayo before. Only thing was I used olive oil and it was way to strong in flavour. I have grapeseed oil and will try it with that next time.

[achookwoman]

foxycoxy,  I use 2/3 rice bran oil and 1/3 olive oil.  This produces a really nice flavor.   Welcome to the Forum

[cookie1]

I always use grapeseed oil foxycoxy.

[foxycoxy]

I made the mayonnaise again today but I used grapeseed oil an dthe flavour was much nicer and milder. It didn't seem to get as thick as th eolive one though, but still nice and creamy. after reading another thread about the butterfly, I was wondering if I may have had it in wrong. The first time (and only) I whipped egg whites with the butterfly, they didn't work at all. I'll have to check it out

[cookie1]

Whipping egg whites is difficult to master.

[Thermomixer]

Eggs whites are a problem - best with some heat - 37 or 50 deg and just enough, but not toooooo much beating.  You need to peer in and watch.  But prefer the Kitchen Aid (can I say that here?  )

[Nay-nay]

I used Avocado Oil today and liked the change! 

[clare streets]

I just used my failed mayo for hommus - it was fabulous! Will encourage me to fail again I suspect...

[judydawn]

You will probably get it right next time clare - hi and welcome to the forum.

[cookie1]

Hi Clare. Welcome.

[Kym]

Hi Clare.  The thread reminded me its mayo making day tomorrow.

Just a quickie - how long does everyone keep their mayo.  I haven't had a probalem yet (fingers crossed it stays that way) with a week.  Hence that every Monday is mayo day.

[judydawn]

No wonder I haven't made it more - a jar would last me months and needs preservatives to do that 

[meganjane]

We go through heaps of mayo as we live on salads in summer. I make pasta, potato & rice salads and coleslaw all the time. I'm now using the boiled mayonnaise recipe of my Mum's. It works so well in the TMX and if you add a little oil and some lecithin, it has a great texture.  I also made a low fat vinaigrette using xanthan gum. That was delicious, will post recipe when I have some time. I mixed this with the boiled mayo tonight for a delicious pasta salad dressing.

[Nik2WIN]

I just made mayonnaise for the first time in my tmx.  It worked great - lovely yellow colour and great thick texture.  The only problem is the taste!!  It just tastes awful.  I used olive oil and it really has a strong after kick of olives.  I added some more lemon juice to tone it down, some more salt and then in desperation some parsley.

I really don't want to chuck it out so any ideas on what I can put in it to save it (garlic??) or am I just wasting my time and should call it a day, chuck it and start again?

Nik

[gertbysea]

Nicola  you got that right, Olive Oil is a bit strong for mayo. Try rice bran or my favourite grapeseed oil.  Maybe turn what you have into a sauce or just out chuck.  I think most  of us have done that one.

Gert