- 2 egg yolks
- 2 tbsp vinegar
- 2 tsp lemon juice
- 1 tbsp sugar
- 1/2 teaspoon hot mustard
- 1/2 teaspoon salt
- 1/2 teaspoon instant dashi powder, Japanese bonito flavoured stock powder
- 250 grams grape seed or rice bran oil
- 20 grams hot water
- 300 grams peeled cubed potatoes
- 300 grams peeled cubed carrots
- 100 grams frozen peas & corn
- 2 spring onions, finely sliced
Recipe is created for
Add yolks, 1 tbsp of vinegar, sugar, salt, mustard and stock powder to TM bowl, blend 30 seconds, speed four. Insert butterfly. Replace lid and insert MC. With blades running on speed four, pour oil onto lid of TM, allow oil to drip through. MC may want to lift up, press down with finger, or lay mustard jar on top to stop it rising. Oil will take several minutes to run through. Do not lift MC until oil has all gone through! When all oil has emulsified and mayonnaise thickened, run on speed four while dripping hot water and remaining vinegar through hole. The mayonnaise will thicken more when cooled.
Place potatoes and carrots in Varoma. Add 500g water to TM bowl, place Varoma on top. Steam vegetables for 15-20 minutes, Varoma temperature, speed four. Add peas for final five minutes. Place vegetables in a bowl and dress with Japanese Mayonnaise. Stir in spring onions. Chill.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.