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?
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- 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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