I’ve recently met quite a few people who love to make mayonnaise by hand. They adore it, they make it often, and they have the biceps to prove it 😉 I on the other hand, could never be bothered to go to all the trouble and effort and bought ready-made mayo whilst complaining to myself about the price. Enter Thermomix. Five years on and I haven’t bought a jar of wishy-washy, additive-laden gloop again.
Now I have to admit that not all of my attempts at making mayonnaise have been successful on the first try. I often have to add another egg yolk and re-emulsify the whole deal, as per Janie Turner’s rescue tip on page 52 of Fast and Easy Cooking. My musings as to reasons for my failures range from egg temperature (straight from the fridge or room temperature?) to acidity level (vinegar or lemon juice?), passing via when to add the acid element (before emulsifying or after the mayonnaise has set?). I have used the regular, egg-yolk-based recipe and I actually now prefer the whole egg mayonnaise for its lighter taste. I find that using a mixture of oils produces a balanced, good-tasting mayonnaise whereas using one type of oil gives either too much flavour for most uses (as in olive oil) or an almost insipid flavour that needs a boost (as in sunflower oil).
When I became a Consultant Demonstrator with UK Thermomix I was responsible for organising and presenting cooking classes for Thermomix owners. Several of the recipes from the class have become well-loved and well-used favourites, including and especially Executive Demonstrator Felicity Raines’ recipe for Garlic and Chilli Mayonnaise. Contrary to my numerous failures with the basic mayo recipe from Fast and Easy Cooking, this mayonnaise comes out perfectly first time, every time. The proportions are somewhat different and I believe this ensures its success. Felicity’s recipe calls for much less lemon juice and more oil. For me, these are key elements as now that I think about it, the amount of lemon juice has been the problem with the F&E mayonnaise recipe. This new recipe even works when you omit the garlic and chilli and make a plain mayonnaise. Go on, give this one a try and let me know how you do!
Felicity Raines’ Garlic and chilli mayonnaise
This is a simple, stalwart recipe that works as well as it brings a zing of flavour to whatever it accompanies. Serve with crudités, hard-boiled eggs or steamed fish. Give a real zing to your tuna salad. Wake up leftover roast leg of lamb. DON’T WASH THE BOWL once you’ve made it and then make an instant salad with some crispy vegetables, leaving some mayonnaise in the bowl to dress your salad automatically. Thanks, Felicity!
2 cloves garlic
1 red chilli
2 egg yolks
2 tsp Dijon mustard
1 tsp lemon juice
salt and pepper to taste
300 g sunflower oil
- Drop the garlic and chilli onto the blades running at Speed 8 and scrape down with the spatula.
- Add the yolks, mustard, and lemon juice, salt and pepper and insert the butterfly whisk.
- Place a jug on the TM lid and measure in the sunflower oil.
- Switch the TM to Speed 4, put in the measuring cup upside down and slowly pour the oil over the measuring cup. Voilà, that’s all!
Bon appétit !
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