Forum Mayonaise EDC recipe
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My consultant gave me a handy tip to put all of your ingredients in the bowl and cook them for 1min at 37 degrees and then 4min at 37 degrees and with the MC on holding it down pour all of your oil onto the top of the lid (if the space permits the amount) and it will slowly drizzle in but the trick is to leave your hand on the MC so that it doesn't flow too fast into the mixture. And if it does split pour the mixture into another bowl and add another egg yolk into the bowl and pour the split mixture into the bowl in the same fashion you did the oil but without holding the MC down.
Hopefully that helps. Good luck!
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Hi, I'm pretty sure this is what your looking for. http://www.foodfourthought.com.au/blog/?p=2651
mayonnaiseIngredients1 large egg, straight from refrigerator¼ tsp salt½ tsp dijon mustard190-200g grapeseed oil15g lemon juicePreparationAdd egg, salt and mustard into TM bowl and heat at 37°C, for 1 minute on speed 3. Make sure the MC is in the hole of the lid in the upside down position. With the blades running on speed 4, pour the oil into the lid and allow it drizzle in. Once all the oil is mixed in (about 2 minutes) squeeze or pour lemon juice oto lid and continue to mix until well combined. Refrigerate until required.
My tips/alterations: *There is no need to use the Butterfly for this recipe. *This is best made ahead so that it can set in the fridge before using. *If you like you can add flavours at the end such as herbs and/or garlic (that you had previously chopped in the TM). *My mayonnaise usually keeps for 3 – 4 weeks depending on how much we use! I use the half of the lemon that I cut to clean the lid of the TM – acid cuts through oil.
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Hi Debbie D
If yu mayo splits you can always try putting another egg yolk in it and whisking it up, sometimes that brings it back together.
The other option is to do a whole egg mayonnaise. I use a recipe that doesn't use the butterfly and works everytime. I haven't posted it on the forum as yet (will do as soon as I get time) but for now it is on my website.
Hope this helps, Fiona
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Hello, I really need some advice with regards to making mayonaise... I use the recipe from the everyday cookbook and have allways had success untill now... Over the past few weeks Ive tried approx 7 batches and they just dont work... after adding the oil the mixture is just a runny split mess... Its costing a fortune in grapeseed oil for all these failures... I am very sure that everything including bowl is at room temp, I take 4 -6mins adding the oil at a consistant rate... Could it be the butterfly that needs replacing? Ive had it for almost a year....
Please Help.....