French Mayonnaise

[Frozzie]

Ok after seeing that the EDC mayo has garlic (hrrmm) in it I just had to share this recipe from the french version of the EDC (a Table)..its a traditional french mayonnaise or true mayo and it is delish and I use it in everything that calls for mayo!!

Name of Recipe:  French Mayo
Number of People:   8 or a jam jar full

Ingredients:

2 egg yolks
1 tablespoon of dijon mustard
1 tablespoon of wine vinegar (would use white if you use this) or lemon juice (i always use lemon juice)
200g sunflower oil
a pinch of salt
pepper

Preparation

Insert the butterly in the bowl and add the egg yolks, the mustard, lemon juice (or vinegar), the salt and pepper
 
set for 2 mins speed 4 and pour the oil through the hole in the lid while machine is running in a fine or thin line..its important you pour it slowly and a little at a time but constantly if you understand what i mean..i cant find the word for a thin pour???   in otherwords once you start pouring dont stop and pour the oil in slowly to give the thermomix time to turn the oil.. i always prepare the oil in something premeasured ready to pour before i start the second step and it has never failed!

i make this often and just keep it in a jam jar in the fridge like any mayo..enjoy!

 

Tips/Tricks  other than the oil thing none

[Katya]

.i cant find the word for a thin pour??? 

Would "trickle" be the word you're looking for Frozzie?    This recipe sounds good and will try it once it gets warmer here 

[Frozzie]

i guess katya as long as it was a continuous trickle but my brain zaps these days when im searching of how to describe certain things in english which is stupid really considering its my mother tongue..but as my days are spent speaking french and only speak english to my DD2 and DS5 there is alot of my vocabulary that is useless on them and so gets lots in the back depths of my brain lol

 

[Helene]

I've tested many mayonnaise but French Mayonnaise is the best. And of course, I don't say that because I'm french 

And this recipe is so easy to do !! I don't buy mayonnaise anymore and always make my own

[ellie j]

I am assuming that this would work fine with pasteurized eggs ?? As much as I love eggs Im not that keen on eating raw ones and would love to make some mayo as we love it 

[hools003]

Yes it does Ellie j, I Pasteurized eggs for the first time in the TM the other day. Make sure your eggs are room temp when you use them for the mayo.  This is similar to the mayo which I now make and I will never buy another jar of shop bought mayo. I always use white wine vinegar but it's just personal preference.
I also put the measuring cup in upside down and pour in a steady stream of oil.

[Frozzie]

I've tested many mayonnaise but French Mayonnaise is the best. And of course, I don't say that because I'm french 

And this recipe is so easy to do !! I don't buy mayonnaise anymore and always make my own

I havé to agrée helen....delish!  Where abouts do u live... In France , oz or elsewhere??

[Frozzie]

Thanks for answering ellie's question hools as not only havé i never uses pasterised eggs but dont know what they are?? Is that Like thé powdered eggs they use in thé states??  Raw or not still préfèr natural produce... Hasnt killed anyone in France lol and they even eat their méat raw with a raw egg on top.. Ok im not that game but CAN handle raw eggs and only buy organic 

[judydawn]

Frozzie, both Andie & Bluesed have posted details on how to pasteurise eggs.

You will find Andie's posting & subsequent link here and Bluesed's more recent one here.

[Frozzie]

Thanks jd... Good to know and didnt know you could par cook eggs like that without them coagulating... I thought it was thé dehydrated egg powder or something but still a little OT for me...CAN understand though with thé aussie heat but i think if your produce is thé freshest possible and u take precautions with not leaving it sit around out of thé fridge your pretty safe.  As far as any shop or restaurant you are always taking risks as it depends on others preparing and storing thé food your eating... not to mention their own personal hygene.

[ellie j]

Thanks for all your help ... will pasteurise eggs and give it a go ... when we get our own chooks ( still waiting for fence guy to replace fence ) I will use them as is but until then I think its safer to pasteurise. I remember reading in here somewhere about an outbreak of salmonella from mayo ...dont want to risk it 

[Nay-nay]

If you don't want to use eggs in your mayo, check this Frozzie recipe out. I love making and make it more than the other now that I have more milk than eggs these days. 

[Frozzie]

Thanks naynay.. I didnt even think of suggesting thé other recipe... Still in holiday mode in the south of France.... heading back home today though 'snif' 

[ellie j]

Thank you Nay-nay.   Will give it a go 

[Helene]

Frozzie, I live in Normandie, near Rouen.

Thanks for the information about pasteurised eggs, I had no idea we could do this !

Last night, I tried to use grape oil to do the mayo, and it's very good too !