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Cooked Egg Mayonnaise

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Ingredients

400 g

  • 2 egg yolk, 60g eggs
  • 30 g vinegar, see tips
  • 40 g Dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp black pepper ground
  • 30 g water
  • 240 g Grapeseed Oil, see tips
  • 1/2 tsp sugar
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Recipe's preparation

    Mayonnaise
  1. Add all ingredients EXCEPT oil to TM Bowl, insert Butterfly. Cook 4 minutes, 70 degrees Sp 3.
  2. Remove TM Bowl from unit and allow mixture to come to room temperature with Lid off before adding oil in next step.

    Or place butterfly and mixture into a small bowl if you need it to cool faster - just scrape back into the TM Bowl and replace Butterfly when it's at room temperature (NOT fridge temperature!).
  3. With MC off, drizzle oil VERY SLOWLY onto moving blades/butterfly at Sp 4. It will take about 30-40 seconds.
  4. Taste your mayonnaise for correct salt/vinegar balance - adding just a dash of either can make all the difference. See Tips below.
  5. Scrape into glass storage jar or straight into your serving bowl. Cover surface with cling film until ready to serve to prevent a skin forming. Store in refridgerator for a couple of weeks (assuming there's no "double dipping" and it's not left out on the bench or in the sun!)
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Tip

FLAVOUR variatons will occur according to egg yolk size, the vinegar you choose (apple cide vinegar is safe for GF), citrus variety and strength, mustard brand (choose a GF brand if you need to) and oil variety/quality. NB: Grapeseed (which is not the same as undesirable "rapeseed") and Rice Bran are both flavourless which is what you want with most mayonnaise - using olive oil is often disastrous as it has too much flavour due to the egg accentuating oil flavours.

EG Red wine vinegar with seeded mustard will give a stronger flavour for a potato salad vs white vinegar with citrus juice/zest for use with fish'n chips....

ALWAYS taste your mayonnaise and make minute variations to get the balance right - a tiny pinch of salt or mustard or dash of vinegar/juice can make a lot of difference if it's a bit "flat" or "tastes oily" in your mouth (providing you used a flavourless oil).

Likewise, if it's "too tart" or "too salty" adding a small amount of oil will smooth it out.

Adding "just a dash" is what you do to adjust.

If using citrus as the acid you may need to add extra after cooking to get a good balance and resting the finished mayonnaise overnight in the fridge will bring out the citrus flavour a little more.

VARIATIONS: Try finely chopped garlic, herbs, citrus zest, olives, capers, sun dried tomato, anchovies or a small tin of tuna. Spices like smoked paprika, chilli etc add a good "kick" or use some pre-made paste eg honey, maple syrup, wasabi, chipolte, Sriracha - have fun!

Your vote and comments are always appreciated!.....Happy Cooking

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.

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  • Peggyhong: Its just x2 egg yolks from approx 60g...

    Submitted by Sharon.thermomix on 1. July 2021 - 20:31.

    Peggyhong: Its just x2 egg yolks from approx 60g size eggs (in shell). Enjoy!😉

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Hi, just to confirm that this recipe called for...

    Submitted by Peggyhong on 30. June 2021 - 18:08.

    Hi, just to confirm that this recipe called for just 2 egg yolks or 2 egg yolks plus 60g egg.

    Do not quite get it in the egg part.

    Thank you
    Peggy

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  • Do not use olive oil, it's important to read the...

    Submitted by amanda orsum gargula on 26. November 2020 - 17:38.

    Do not use olive oil, it's important to read the entire recipe first get your investments out and read the recipe again. That way no mistakes

    huvens wrote:
    gep67: Which olive oil did you use? I just used Cobram light olive oil and it is still too strong. Hoping to be able to make this with olive oil as it is so much healthier.

    Amanda

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  • gep67: Which olive oil did you use? I just used...

    Submitted by huvens on 30. October 2020 - 19:03.

    gep67: Which olive oil did you use? I just used Cobram light olive oil and it is still too strong. Hoping to be able to make this with olive oil as it is so much healthier.

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  • Yummy @also added some sour cream and celery salt...

    Submitted by dmpeachy62 on 20. October 2020 - 15:59.

    Yummy @also added some sour cream and celery salt to add to my coleslaw - thanks for sharing

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  • Brilliant - grateful the actual weighing of the...

    Submitted by SweetPeasThree on 7. September 2020 - 19:04.

    Brilliant - grateful the actual weighing of the yolks, ( home grown eggs are all sorts of sizes. 😅 )

    Bron Modra


    f/book :   SweetPeasThree

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  • OMG stop looking for a mayo recipe and make this...

    Submitted by Mickeybear18 on 14. March 2020 - 18:48.

    OMG stop looking for a mayo recipe and make this one. It's the only recipe you will need FOREVER!!! So good I could drink it 😋 made recipe exactly as stated didn't change a thing (and it doesn't need it) Just perfect !!!

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  • Delicious and creamy mayonnaise. I used light...

    Submitted by Jesssica Ryan on 22. April 2019 - 16:22.

    Delicious and creamy mayonnaise. I used light olive oil and reduced vinegar to 2tsp and Dijon to 1tsp. Will be my go to mayonnaise recipe. Thank you for sharing.

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  • Great recipe - thanks for posting. I have been...

    Submitted by Tziv on 14. December 2018 - 14:40.

    Great recipe - thanks for posting. I have been concerned about raw egg mayonnaise for a while and this tastes terrific. I did use regular olive oil as we like the taste and just used 2 tsp ACV and 10g mustard which was to our taste. Will be making this every week!Smile

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  • Love this mayo, have been using it for a few...

    Submitted by Pansy on 1. October 2018 - 19:45.

    Love this mayo, have been using it for a few years, it's so easy, never splits, keeps well, tastes good. Thanks for sharing. Always my go to recipe for mayo. Never ate this prior to Thermomix coming into my kitchen!

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  • Thank you!

    Submitted by Sharon.thermomix on 14. September 2018 - 21:11.

    Thank you! Cooking 10

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Best Mayo Ever!!! ...

    Submitted by Loushangrah on 14. September 2018 - 11:21.

    Best Mayo Ever!!!
    Perfect Recipe!!! 👌🏽

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  • Easy and yummy

    Submitted by amyk11 on 15. February 2018 - 16:49.

    Easy and yummy

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  • TeaSeak Nice idea with Paprika! 😋...

    Submitted by Sharon.thermomix on 4. January 2018 - 14:00.

    TeaSeak Nice idea with Paprika! 😋
    Made some with Sriracha sauce and lime zest for seafood this Xmas...worked well with both cold prawns and cooked whiting ..

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Thanks for an excellent recipe. I added paprika...

    Submitted by TeaSea on 3. January 2018 - 15:35.

    Thanks for an excellent recipe. I added paprika and used rice bran oil and it is perfect.

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  • Glad you are feeling safer now!...

    Submitted by Sharon.thermomix on 18. November 2017 - 07:30.

    Glad you are feeling safer now!...Cooking 4

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Great mayonnaise! I used light olive oil and...

    Submitted by gep67 on 22. October 2017 - 16:49.

    Great mayonnaise! I used light olive oil and tasted perfect. Am very relieved to have found a recipe that gets around the problem of salmonella in homemade egg mayonnaise. i actually increased the temperature to 80 degs for last 15 secs or so to ensure all nasties killed off (apparantly salmonella killed instantly at 74 degrees) and this didn't spoil it al all. Very happy.

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  • Love this recipe

    Submitted by ReadySteadyCook on 12. June 2017 - 13:50.

    Love this recipe 😊

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  • So Good Will never buy mayo again

    Submitted by bexjay on 23. April 2017 - 00:34.

    So Good. Will never buy mayo again!!

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  • So Good Will never buy mayo again

    Submitted by bexjay on 23. April 2017 - 00:25.

    So Good. Will never buy mayo again!!

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  • Brilliant! Third mayo recipe

    Submitted by SueMCK on 23. November 2016 - 23:08.

    Brilliant! Third mayo recipe I've tried, the search is over now!! Pefect combo of creamy, tangy mayo perfection  Big Smile

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  • So gad you're enjoying it

    Submitted by Sharon.thermomix on 22. November 2016 - 07:50.

    So gad you're enjoying it John. Cooking 4

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • This recipe is now a

    Submitted by letstryit on 21. November 2016 - 19:57.

    This recipe is now a favourite. Half the quantity of mustard works well.

    Thanks for posting Sharon.

    John Clark


    Independent Consultant (WA)

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  • I make this fortnightly!

    Submitted by Gordy00 on 31. July 2016 - 14:42.

    I make this fortnightly! follow it exactly and it's never failed. Today I doubled the recipe and it worked perfectly. Thanks for sharing 

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  • Great Mayonnaise, simple and

    Submitted by NicBarbs on 23. June 2016 - 13:33.

    Great Mayonnaise, simple and easy! Thanks tmrc_emoticons.)

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  • I'd be careful using olive

    Submitted by Sharon.thermomix on 11. May 2016 - 00:50.

    I'd be careful using olive oil as egg accentuates the flavour of the oil - if you really want it make sure it's a very light oil, nothing too fruity or powerful. OR make sure to add strong flavours like sun dried tomato, capers or tinned tuna to balance it out (these are classic Italian flavoured mayonnaise sauces).... Good Luck

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Has anyone made this with

    Submitted by Sharnsy on 10. May 2016 - 18:18.

    Has anyone made this with olive oil or avocado oil an still works out an tastes good? 

    Thanks 

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  • Beautiful may recipe.

    Submitted by twin8772 on 3. May 2016 - 13:04.

    Beautiful may recipe. Definitely a keeper. 

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  • Thanks for a great recipe.

    Submitted by skyecarl on 6. March 2016 - 20:16.

    Thanks for a great recipe. First time I made it 'as is' and was great. Second time I only wanted a small batch, so I halved the recipe, but I added the whole egg, not just the yolk as I didn't want the waste. It worked out great, I tinkered with the flavourings a bit and added in about 160gm of oil in the end (a fair bit of stopping ans starting the machine to taste test). It's probably not as thick as the original, but it still holds shape and I think I'll tinker a little more with the quantities to see if I can't thicken it up just a little more. 

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  • Sensational My daughter is

    Submitted by Nooza on 13. January 2016 - 16:14.

    Sensational tmrc_emoticons.)

    My daughter is allergic to raw egg, so we haven't been able to have mayonnaise for the past three years. This recipe has changed that, and the taste is perfect. Thank you for posting.

     

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  • Beautiful!

    Submitted by Adelaide Gal on 3. January 2016 - 12:52.

    Beautiful!

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  • Creamy & tangy, just perfect!

    Submitted by haylynagy on 18. November 2015 - 19:15.

    Creamy & tangy, just perfect!  I love that it's cooked too, not a fan of raw egg.

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  • Worked perfectly, as a TM

    Submitted by Pansy on 8. November 2015 - 09:44.

    Worked perfectly, as a TM consultant I needed a mayo I can serve to pregnant ladies, it's so good. Thanks for sharing. 

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  • Thank you!.so glad it's a

    Submitted by Sharon.thermomix on 8. October 2015 - 14:26.

    Thank you!.so glad it's a winner in your home.  

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Fantastic recipe! I haven't

    Submitted by ninanikolic@hotmail.com on 8. October 2015 - 12:03.

    Fantastic recipe! I haven't bought any mayo since discovering it. Many thanks for sharing. 

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  • Not sure... Influencers on

    Submitted by Sharon.thermomix on 25. September 2015 - 00:17.

    Not sure... Influencers on thickening are:- eggs correct size, cool enough before adding oil and full amount of oil and salt... Maybe try adding it all back into the bowl and whisking in a little more oil?

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • Lovely mayonnaise flavour,

    Submitted by Jeepers on 23. September 2015 - 20:21.

    Lovely mayonnaise flavour, however mine turned out quite runny.  I was wondering what I should do to thicken it.?  The current consistency is like runny custard - coats the back of a spoon.

     

     

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  • First time I have made

    Submitted by Nardiney on 23. August 2015 - 11:23.

    First time I have made mayonnaise and it wirked out perfect!

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  • WOW.  I feels so clever.    

    Submitted by katmareb on 18. June 2015 - 20:23.

    WOW. 

    I feels so clever.        Mayo was one of those things I thought was too hard!! Not my basic cooking style. I feel so proud. This is wonderful and Sooo easy! Will probably put a little less mustard next time but over all a big hit. Thanks  tmrc_emoticons.)

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  • WOW.  I feels so clever. Mayo

    Submitted by katmareb on 18. June 2015 - 20:22.

    WOW. 

    I feels so clever. Mayo was one of those things I thought was too hard!! Not my basic cooking style. I feel so proud. This is wonderful and Sooo easy! Will probably put a little less mustard next time but over all a big hit. Thanks  tmrc_emoticons.)

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  • This recipe is just like my

    Submitted by tpulford on 24. February 2015 - 17:49.

    This recipe is just like my mother-in-laws old family recipe. My husband is very happy that i found one similar to the one his mother makes. tmrc_emoticons.)

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  • Glad you enjoyed it.....try

    Submitted by Sharon.thermomix on 12. February 2015 - 20:57.

    Glad you enjoyed it.....try some variations!

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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  • I just made a batch and I

    Submitted by Ausmex on 12. February 2015 - 20:33.

    I just made a batch and I suspect it's going to be a hit. It tastes delicious! Thanks for the recipe!

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  • Awesome recipe! thank you 

    Submitted by Dfoxpemb on 12. January 2015 - 18:54.

    Awesome recipe! thank you 

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