Elisabeth's Mayonnaise – no butterfly

[Meagan]

I have been meaning to post this recipe for ages. I use one garlic clove when making this recipe.

This is a fab mayo recipe by my group leader and she gave me permission to post it here - ages ago so here goes 

Ingredients

1-3 cloves of garlic, fresh, peeled - OPTIONAL
1 whole egg – straight from the fridge
25g Dijon mustard
½ tspn salt
250g oil – grapeseed works well (no EVOO)

1-2tspn lemon juice, to taste

Method

Chop garlic for 5 sec/speed 7. Omit if lemon flavour mayo is wanted.
Add whole egg, mustard and salt.
Mix together for 1 minute/37degrees/speed 4.
Open lid and distribute with your spatula any mustard sitting on your blades or base of bowl.
Close lid and put a measuring jug (pyrex or any other) on top of the lid. Set scales and pour 250g oil in your measuring jug. Remove the measuring jug and put MC in place.
With blades running on speed 4 and MC in place, pour oil slowly in a steady stream, onto the lid of the TM. Resist the temptation to lift the MC and look.
Push MC down if it’s trying to lift itself. Once all the oil has run through, the noise of the blades running has changed and your mayo is ready.

Do the taste test and add lemon juice with blades running again on speed 4.
I add lemon juice at the very end of making the mayo, more as a condiment than an ingredient. Omit lemon juice altogether if garlic flavour/aioli is wanted.

Enjoy!

Recipe contributed by  Elisabeth Higgins

[Nay-nay]

So you think this works better than with the butterfly?? I suppose it wouldn't be as messy? I must try this way - thanks. 

[Meagan]

I only ever use this recipe Nay 

[faffa_70]

I only do it this way too now though with this recipe and dumping ALL the oil on the lid in one go 

http://www.forumthermomix.com/index.php?topic=2596.0

Haven't thought to try it with the whole egg though Meagan so will try that, cause then I can get the kids to make it from the start and not worry about having to separate the egg for the ones that can't (or won't!!) 

[Thermomixer]

Thanks Meagan (& Elisabeth)  have to try this way 

[judydawn]

How long does this mayonnaise keep please?

[Meagan]

The same as any home made mayo JD it depends on the freshness of your egg.

[MKOB]

I made this on Sunday - the first mayo I have made that hasn't split - and I love it!!!! I took it to my demo and the guests thought it was amazing. 

Thank you so much - I hope you don't mind but I have posted it to my Facebook Thermomix page and noted the contribution by both Meagan and Elisabeth. If that is not ok, please let me know and I will take it down.

Mel xx

[Meagan]

That's fine Mel 

[zebraa]

Thankyou - I am going to try this one. It looks very easy.

[MKOB]

Thanks Meagan - my partner in Thermomix crime Sophy made this last night after I sent her your link and she is in Mayo heaven!!! Loves it as much as I do now 

[Thermomixer]

Welcome MKOB - great to hear you having successes. 

[virgo9]

Just made this mayo and although I was a little hesitant to open the lid and have a look - it turned out beautifully! I had only tried the EDC one once (and it was a failure), but I will only be making this one from now on. Thanks for posting it Meagan 

[Bonsai]

I notice this mayo doesn't have vinegar or lemon juice in it at the beginning of the recipe - I thought this was required to aid emulsification - but maybe not??

[pippa]

My family has food intolerances and so I cook without vinegar or lemon juice and the mayo turns out perfect every time.  My mayo therefore is often just eggs and oil.  Sometimes I do add garlic or citric acid (for a lemon flavour)