Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Mayo's aren't Mayos!

Posted by Bee & John on May 12, 2011 at 2:10 AM

I had a request to make salads for a friend's birthday last weekend.... 80 people!  How easy was it in the Thermomix!!!!

I thought I would make even the mayonnaise - but when it came down to it, I realised that it was going to take a LOT of oil, eggs and time to make enough for potato salad AND coleslaw for 80 people - so I went looking for recipes.

At first I was looking just for a lighter coleslaw dressing, thinking that would halve my task - but I found a recipe that was so terrific and so quick I used it for both salads!!

I found a recipe for "Best ever cooked mayonnaise" on the Thermomix Forum -  Here's what I knew... I didn't even know you COULD cook a mayonnaise and it just sounded strange to me - but I didn't think it would hurt to give it a try - I had the ingredients... so I did.

FAB!  Just like the bought stuff!!  SO easy - so much easier than the egg yolk and oil mayo (NOT that that doesn't have it's place!) and much lighter on the stomach with so much less oil.  Each batch filled a massive jar - about 800g of mayo-  and I made 5 jars worth in no time at all!

Well..... when I say no time at all.... it took 20 minutes for each batch - 1 hour 40 minutes all up, but as for my actual work time... about 10 minutes in total!

HINT: where it says use 2 tablespoons of plain flour - make them heaped for a nice thick mayo and flat for a thinner coleslaw dressing consistency

HINT: if you are gluten intolerant - I believe Arrowroot flour can be used to thicken it instead of wheaten flour

HINT: I exchanged 40g of the sugar for 40g of honey - VERY nice!!

LESSON: mill your own mustard seeds for your mustard powder!  I used a mixture of 2:1 brown:yellow seeds and milled on 9 for 40 seconds.

HINT: when milling the seeds, place a piece of thin kitchen paper over the bowl and put the lid over it - that'll stop the powder getting into and around the seal.

Categories: Basics, Sauces, My Favourite Recipes

Post a Comment

Oops!

Oops, you forgot something.

Oops!

The words you entered did not match the given text. Please try again.

Already a member? Sign In

0 Comments