Mustard and garlic mayonnaise (TM): Difference between revisions
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This [[Mayonnaise|mayonnaise]] recipe for the [[Thermomix]] is inspired by Gloria Sanjuán's recipe for [[Salsa]] de Mostaza in her book Ensaladas de Fantasía, [[Salsas]] Maravillosas (ISBN 8497364090), but the flavours are gutsier | |||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Yet another Thermie mayo</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">You can't have too many mayonnaise recipes though, and they are easy to make in a Thermomix.</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/fridge|#fridge]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/oils|#oils]] [[Special:Search/garlic|#garlic]] [[Special:Search/rapeseedoil|#rapeseedoil]] [[Special:Search/sunfloweroil|#sunfloweroil]] [[Special:Search/oregano|#oregano]] [[Special:Search/herbs|#herbs]] [[Special:Search/ground|#ground]] [[Special:Search/salsa|#salsa]] [[Special:Search/salsas|#salsas]] | ||
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Latest revision as of 16:25, 6 April 2022
This mayonnaise recipe for the Thermomix is inspired by Gloria Sanjuán's recipe for Salsa de Mostaza in her book Ensaladas de Fantasía, Salsas Maravillosas (ISBN 8497364090), but the flavours are gutsier
| Mustard and garlic mayonnaise (TM) | |
|---|---|
 |
| Servings: | Servings: 25 - Makes about 500ml |
| Calories per serving: | 48 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th October 2012 |
|
Best recipe reviewYet another Thermie mayo 4/5 You can't have too many mayonnaise recipes though, and they are easy to make in a Thermomix. |
Ingredients
Create a printable shopping list for this recipe's recipeIngredient
- Garlic, to taste, peeled
- 2 large egg yolks and 1 whole egg
- A couple of twists each of Himalayan Pink Rock salt and black pepper
- 6 tablespoons ground English mustard, such as Coleman's
- Wine or cider vinegar
- 100g avocado oil
- 130g olive oil
- 100g rapeseed oil
Method
- Drop the peeled garlic into the TM bowl on running blades, Speed 8-9.
- Scrape down the sides of the bowl and insert the Butterly Whisk.
- Add the other ingredients except for the oils.
- Run the blades at Speed 4 with MC upside down, pour the oil slowly over the lid, allowing the oil to drip into the bowl.
- When all the oil has emulsfied, scrape down the sides and the lid.
- Mix again 10 seconds / Speed 4.
- Store in a jar or airtight container in the fridge.
Variations
Gloria's recipe suggests 50% olive oil and 50% sunflower oil. Experiment with different oils. The rapeseed oil was used to add a little lightness, so I advise you add some of that or sunflower oil.
Also Gloria adds oregano, but you can choose from a wide variety of herbs and/or spices to suit the type of ingredients with which you want to serve it. Chilli powder could substitute the mustard, but you will need to reduce the quantity. Just play with it to suit your own taste!
Chef's notes
It will keep for about a week, but if it looks a bit gloopy when removed from the fridge, just beat it with a fork and it will return to its original consistency.
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