This sweet mayonnaise reminds me of American mayonnaise, or almost salad cream...dare I say it. I love salad cream. I am pretty sure it doesn't love me. So for those of you who been asking, try this as an alternative to purchased salad cream. I am still investigating that idea...stay tuned.
I created this for the very delicious Easy Waldorf Salad recipe. Which you really should go and make immediately. Aren't you just soooo glad you joined the Insider Club?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 clove garlic
- 1 small eschalot, or shallot (20g)
- Pinches Pink Salt Flakes pink salt flakes BUY
- 1 egg yolk
- 2 Teaspoons dijon mustard
- 20 Grams pure maple syrup
- 30 Grams apple cider vinegar
- 200-300 Grams flavourless oil
Place garlic, eschalot and salt into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl.
Add egg yolk, mustard, maple syrup and vinegar to Thermomix bowl and blend 1 min/37°C/speed 5.
Set timer 3 min/speed 5, 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 5 again) for a thicker mayonnaise. Mayo will also thicken further once cooled.
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