Well hello fun little videos...how do you like our Turbo video?? We are hoping you love it as much as we do...watch this space (and Facebook) for many many more coming right at you as fast as we can manage.
But, to the mayonnaise. If Tenina had a dollar for the number of failed mayonnaise stories she has in her inbox... Pretty sure this one will get you through all the fails and you will be sending us a few virtual high fives! You will totally love the simplicity and workability of this recipe. Go and try it today, share the video and get us viral...
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 1-2 cloves garlic
- 1 whole egg
- 2 Teaspoons dijon mustard
- 2 Teaspoons apple cider vinegar
- 1 Teaspoon Pink Salt Flakes pink salt flakes BUY
- Fresh cracked black pepper to taste
- Enough flavourless oil to make a thick mayonnaise, approx. 250g
Place garlic into Thermomix bowl and chop 1 sec/speed 7.
Add whole egg, mustard, vinegar and seasoning and set timer for 4 min/37°C/speed 4.
When there is 3 minutes left on timer, hold MC in place with your hand, (to prevent it floating) while you pour the oil onto the lid. A rough guesstimate is around 250g oil, 300g for a thick mayo.
Remove the lid, scrape around the blades and add more oil (onto the lid with blade on speed 4 again) for a thicker mayonnaise. Mayo will also thicken further once cooled.
Remove most of the mayo from bowl and get ready to make coleslaw!
Mayonnaise will last for around 3 weeks if kept in a sterilised jar in the fridge. However...we think you will be needing to make another batch way before that.
IMPORTANT: Using the wrong kind of oil will equal bitter mayo. Please make sure to use a flavourless oil for scrummy results, such as an extra light/mellow/mild olive oil. Enjoy! You will never buy mayo again! :)