I absolutely adore this home made mayonnaise recipe. Although I also make whole egg (normal) mayonnaise, I highly recommend trying this one from time to time. Trust me; you won’t regret it. Its consistency is luscious, velvety, and thick. A great homemade mayonnaise.
I often hear folks complain that their mayo turns out too runny, but fear not, dear reader. I have compiled all of my tips to ensure your home made mayonnaise comes out perfectly thick every time. So, keep reading!
When making this homemade mayonnaise, there is a crucial 30-second period that can determine its success or failure. This is when you begin slowly adding the oil to the mixture. If you don’t do it correctly, the mixture won’t emulsify, and you’ll need to resort to some advanced culinary methods to fix it. Let’s avoid that and get it right on the first try.
Before you begin, I recommend watching my instructional video to see just how easy this process can be. You can also do this in a small food processor; however, I’m not certain that this method will work as well in a larger bowl where the blades don’t reach and move the mix at a fast pace. If you have a Thermomix, it’s the perfect tool for the job – the butterfly attachment performs exceptionally well.
During my time as a chef in training, I picked up a unique approach to making mayo that I think you’ll enjoy. Instead of the traditional method, a fellow chef suggested whisking the eggs first, followed by adding the oil and acid in a specific order. According to him, this clever technique ensures that you start the emulsification process before denaturing the egg yolks, making it an ingenious method.
Now what do I use it on? Gosh, just about everything. 🤣🤣🤣
- Mayo Crumb on my chicken burgers.
- Egg and mayo to make egg sandwiches.
- Potato in their jackets; I like to add siracha, too, when I do that. 😉
- Tuna pasta and mayo. My grandson loves this one.
What do you like Mayo on?
Home made (thick) Mayonnaise
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- 1 Thermomix
- 3 yolks
- 1 heaped tsp of mustard I like Dijon but what ever you like
- 300 g non flavoured oil grapeseed, sunflower whatever you have, but make sure it's fresh.
- 1 tsp salt
- 1/4 tsp Pepper Optional
- 30 – 40 g Lemon juice. Add it to taste
- Pop the butterfly in the TM bowl, add the yolks and mustard
- Sit a jug on top of the TM bowl and weigh in your oil. Set this aside.
- Start blending the egg and mustard at speed 4, Allow it 30 seconds before you go adding the oil.
- Then start drizzling the oil into the TM bowl through the hole in the lid. I like to drizzle it on the lid because I can see how slowly it's being poured this way.
- The first 30 seconds of adding the oil is the most crucial for getting your mayo emulsified. It needs to be a super slow stream, once you have started the emulsification process you can add your oil a bit faster.
- You will hear the sound change in the bowl and that will tell you you’re on the right track.
- Once you've got 1/4 to 1/2 your oil in the TM bowl you can then put the rest in a bit faster. I like to add in the MC at this stage and pour the oil right onto the lid all the way up to the rim. This causes a bit of a seal and the oil will still drizzle slowly but you don't have to watch it or stand there holding the jug.
Lemon juice can be replaced with vinegar if you like. Pop it in the fridge and allow the flavours to develop. A couple of hours and it will be awesome.