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Quirky Cooking

Homemade Mayonnaise

QuirkyJo by QuirkyJo
April 25, 2010
in Breakfasts
52
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This is how I make my mayonnaise in the Thermomix.  It’s quick and easy, and tastes delicious!!  I like to use garlic, shallots and seeded mustard in mine to add flavour and texture, and a little honey to sweeten it.  You can keep it plain if you like – just leave out the garlic and shallots, and use dijon mustard.  I also use white wine vinegar – you can use lemon juice instead, but it’s a bit more ‘iffy’ – the acidity of the lemon juice is variable, so some batches of mayonnaise may work better than others. 

I have hardly ever had this recipe fail – it’s very easy.  Just don’t forget to let the egg get to room temperature before you begin – or better still, use a nice, fresh egg collected straight from the chook pen!  If you do have a batch of mayonnaise that fails, don’t throw it out…  Start again, with another room temperature egg yolk, mustard, vinegar, honey, etc – then instead of drizzling in oil, drizzle in the failed mayonnaise, and hopefully it will work out better the second time.

All ingredients should be at room temperature, especially the egg!!!

Homemade Mayonnaise
2014-08-14 03:03:28
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Ingredients
  1. 250g macadamia oil (or grapeseed oil, but macadamia is better for you)
  2. 1 clove garlic
  3. 1 shallot, chopped in a few pieces
  4. 1 egg yolk
  5. 1 rounded teaspoon seeded mustard (or dijon mustard)
  6. 1 tablespoon white wine vinegar
  7. 1 tablespoon raw honey
  8. salt & pepper
Instructions
  1. Weigh oil into the jar the mayonnaise will be stored in and set aside.
  2. Chop garlic, shallot in Thermomix bowl on speed 7 for 5 seconds.
  3. Separate the egg, and add to bowl with other ingredients.
  4. Place butterfly on blades and mix for 1 minute, speed 4. After a minute, with butterfly still spinning on speed 4, start drizzling oil very slowly onto the upside down MC (cap). The oil should drizzle down into the bowl at a steady rate. This stage should take about 3 minutes.
  5. When all the oil is mixed in, open the MC and tip in the egg white, and allow it to mix in for another 10 seconds, then turn off machine. Your mayonnaise should be lovely and thick! Remove butterfly and fold in any mustard that didn't mix in, and remove mayo to jar.
Quirky Cooking https://www.quirkycooking.com.au/
 

* Note:  If you don’t think you’ll use the mayonnaise within a week or so, you can store it in a ziploc bag and squeeze the air out of it – this will help it to keep longer.

Tags: dairy freeNaturally SweetenedsaucesThermomix
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Comments 52

  1. Ang Pang says:
    11 years ago

    I’ve tried making mayonnaise on macadamia oil too- beats that olive oil taste, I reckon. But might try your idea of adding garlic- sounds good.

    Reply
  2. Jo Whitton says:
    11 years ago

    Yes, macadamia oil’s really nice too – it’s a bit expensive, but when I can, I use that. Sometimes I add part olive oil, but only light because it’s too strong with EVOO!

    Reply
  3. Forever Young says:
    11 years ago

    Can I come over for lunch? Everything you make looks so yummy!!!!!

    Reply
  4. Tebasile says:
    11 years ago

    Thank you for the tip reusing the failed mayo :-). Your recipe sounds delicious. I have no problem with the taste of olive oil, but there is some macadamianut oil in the cupboard which expires soon…

    Reply
  5. Jo Whitton says:
    11 years ago

    Hi Julie – wish you could come for lunch! I cooked for a bunch of ladies today – lemon-lime sorbet, gluten-free bread, cashew pesto & crackers, raw beetroot salad, mushroom risotto, and caramel custard made with rice-almond milk! Sorry you missed out 🙂

    Reply
  6. Anonymous says:
    11 years ago

    How do you make caramel custard? sounds yummy!

    Reply
  7. Jo Whitton says:
    11 years ago

    My caramel custard recipe is posted here: http://www.forumthermomix.com/index.php?topic=2882.0
    Jo 🙂

    Reply
  8. Kellie says:
    10 years ago

    This was a success, after my first failure from the EDC! The biggest change I made was getting my ingredients out the night before – so everything was def. at room temp! Thanks Jo.

    Reply
  9. Jo Whitton says:
    10 years ago

    That’s great!! I’ve also found that if you use 2 egg yolks it gets REALLY thick and creamy!

    Reply
  10. Marian Hearn says:
    9 years ago

    Any suggestions if one cannot use honey! Would golden syrup work?

    Reply
  11. Jo Whitton says:
    9 years ago

    Yes, golden syrup would be fine! You don’t really have to have the honey – I just like my mayo a little bit sweet 🙂

    Reply
  12. Anonymous says:
    9 years ago

    Thank-you Jo, you helped me save my first ever attempt at making my own mayo. I felt so deflated and wasteful when it didn’t work – and then using your technique IT DID!

    Reply
  13. Pingmouse says:
    9 years ago

    The one thing I always worry about making my own mayo is the use of raw eggs. Is it safe for toddlers? I can’t get fresh organic eggs from my country Malaysia.

    Reply
  14. Anonymous says:
    9 years ago

    Yay it worked! i used mixed oils inc coconut which i think messed it up the first time round, but added in another yolk and it looks amazing! 🙂 cheers so easy!

    Reply
  15. Jo Whitton says:
    9 years ago

    Yay, well done! I’ve never tried coconut oil in it – interesting!

    Pingmouse, as long as the eggs are fresh they should be okay. Try and at least get free range or barn raised eggs, not cage eggs. 🙂

    Reply
  16. KateHerbert says:
    8 years ago

    Can I leave out the egg white? I can have the whites, but yolks are all good.

    Reply
    • Jo Whitton says:
      8 years ago

      Yes, leave out the white – actually makes it thicker without.

      Reply
  17. Anonymous says:
    8 years ago

    Hi Jo, just tried making the mayo- but used blend of coconut, olive and mac oil….came out runny – would love to know how to save my mayo! X

    Reply
    • Jo Whitton says:
      8 years ago

      Ok, sorry I’m slow replying, but if you have a failed batch try again, using the failed batch instead of oil. Start with another egg yolk and drizzle it in really slowly.

      Reply
  18. Anonymous says:
    8 years ago

    My son has an egg allergy, is there any substitute for egg at all in the yummy recipe?

    Reply
  19. Jo Whitton says:
    8 years ago

    Not for this recipe, but egg free aioli is what you should make – its lovely! I don’t have a recipe on my blog, but google it and you’ll find one.

    Reply
  20. Anonymous says:
    8 years ago

    Thanks Jo, I appreciate the aioli tip! Cheers

    Reply
  21. Little Brown Owl says:
    8 years ago

    My girls are so used to shop bought “white” mayonnaise now, but I’ve told them I now refuse to buy it again because of all the junk in it 😉 However, they aren’t yet keen on any recipes I’ve tried. I’ve just made this and left the garlic & shallots out thinking that may help, but they are still not sure…. I’m thinking about leaving out the mustard and seeing how that goes – any thoughts on that?

    Reply
    • Jo Whitton says:
      7 years ago

      I think you’ll find it’s very bland without the mustard, but maybe reduce it? And adjust the honey to taste too. 🙂

      Reply
  22. Ali says:
    8 years ago

    Jo, do you mean shallot as in the tiny brown onion, or green spring onions?

    Reply
    • Jo Whitton says:
      7 years ago

      The long greens ones, also alled spring onions.

      Reply
  23. Anonymous says:
    7 years ago

    Thank god we found this …. Only got a thermomix a day ago and failed ursing the thermomix recipe 3 times

    Used your instructions a worked not once but twice

    Thank you

    Reply
  24. Jo Whitton says:
    7 years ago

    Yay!!!

    Reply
  25. Anonymous says:
    7 years ago

    Thanks for this recipe. I halved the macadamia oil and only had apple cider vinegar but the family loved it – I used it for our potato salad.

    Reply
  26. kehylan says:
    7 years ago

    I made your gorgeous macadamia mayonnaise the other night. It was rich, creamy garlicky goodness. Thank you Jo!!!! You’re even winning over my meat/2veg other half

    Reply
  27. Anonymous says:
    7 years ago

    Just made this and it was my first shot at mayo, so easy and delicious – Thank you!!

    Reply
  28. Anonymous says:
    7 years ago

    Hi Jo, just wondering if these instructions would work the same with a food processor or stick blender as sadly I don’t have a Thermomix? Thanks for your time – Leanne 🙂

    Reply
  29. Anonymous says:
    7 years ago

    Hi Jo, I have tried 3 times now to make mayo based on the EDC cookbook and all have failed even though I have watched the youtube videos and had everything at room temp. Shame I didn’t read this before and not wasted all of that oil. Will definitely be trying this recipe in the morning. Thanks

    Reply
  30. Rosana, Engineer Mum says:
    7 years ago

    Do you think this would work if I used garlic shallots and no garlic? I have a huge clump of garlic shallots in the herb patch
    Rosana, Engineer Mum

    Reply
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  33. Gina says:
    6 years ago

    How long does it keep for in the fridge please?

    Reply
    • QuirkyJo says:
      5 years ago

      The government health standards suggest anything with egg use within 2-3 days but Ive never had a problem with using in 2-3 weeks 🙂

      Reply
  34. Yanna says:
    6 years ago

    Just tried this, it was gluggy and strong nut tasting. All I could taste was oil . And I didn’t use as much oil either. I think a diff oil and much less of it would prob be ok.
    So disappointed. But at least it thickened up. Which I was happy about.
    Not sure what to do with it now…?

    Reply
  35. Shannon says:
    5 years ago

    Do you have a recipe for tartare sauce Jo?

    Reply
    • QuirkyJo says:
      5 years ago

      I don’t have one on my blog, will have to get mum’s recipe and share it!

      Reply
  36. Nicole Tappert says:
    5 years ago

    Hi Jo, could you add curry powder to this and use as a coleslaw recipe?? Maybe delete the mustard, garlic and shallots?? Thanks Nicole

    Reply
  37. Alice says:
    5 years ago

    Hey Jo, want to make this recipe in a food processor, it should work okay yeah?!

    Reply
    • QuirkyJo says:
      5 years ago

      Yes!

      Reply
  38. Lara says:
    5 years ago

    Hi Jo,
    May have been asked before but I couldn’t see it mentioned, how long will this Mayo last in the fridge? Thanks

    Reply
    • QuirkyJo says:
      5 years ago

      At least a week!

      Reply
  39. Liezl Esterhuysen says:
    5 years ago

    If you decide to make mayo on a whim and don’t have time to let the egg reach room temp. you can do the first minute of whisking at 37*C. That’s what I always do and my mayo never fails.

    Reply
  40. Belinda says:
    4 years ago

    Mine is just watery! Any ideas on how I can save it? Another yolk?

    Reply
  41. Kerry ellis says:
    4 years ago

    To the lady who suggested using stick blender I love love
    Love you….I love my
    Thermie and use it constantly ….
    Mayo continually failed…I was getting so upset..
    Just followed
    This
    Recipe except put egg all in at once using stick
    Blender and for the best ever
    Thick white mayo…..
    Amazing

    Reply
  42. Sarah says:
    3 years ago

    Best Eva! Doing whole30 at the moment and this worked a treat! I’ve done a few other ways and failed, tried this desperate for mayo and perfect! I was so excited to try I left out mustard & vinegar, but added some lemon juice and salt at the end and tasted good! Thanks!!

    Reply
    • QuirkyJo says:
      3 years ago

      Yay Sarah, that’s fantastic!! 🙂 xx

      Reply
  43. Julie says:
    2 years ago

    Thank you Jo! – this worked a treat. Also thanks to Liezl for the 37* trick!

    Reply

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Chicken Liver Pâté. Mmmmm pâté! 😍 Love it, Chicken Liver Pâté. Mmmmm pâté! 😍 Love it, or hate it? I’ve grown to love it! ❤️

Liver is one of the most nutrient-dense foods on the planet, providing anywhere between 10–100 times more nutrients in a single serving than a comparative serving of muscle meat. Benefits of adding liver to your diet include an impressive range of the vitamins and minerals that help to detox the body and build healthy bones and blood. However, many find it difficult to add liver to their diet as it has a different taste and texture to the muscle meats we are used to. Pâté is a great place to start! It’s deliciously creamy, and pairs well with crackers, crudites and breads as a dip or spread.  For kids with sensory issues, roll pate into balls for snacks – many children actually prefer this to meatballs or burgers if they find it difficult to chew meat. 

Ingredients:

4 garlic cloves, chopped
½ brown onion, chopped
2 large sage leaves, chopped, plus extra leaves for garnish if desired
¼ tsp fresh rosemary leaves, chopped
½ tsp fresh thyme leaves
60ml (1/4 cup) chicken stock
300g (1 1/3 cups) ghee, plus 4 Tbsp extra for sealing
400g organic chicken livers, roughly chopped
1 ¼ tsp salt
freshly ground black pepper, to taste
2 tsp organic red wine vinegar (optional)

The stovetop method is demonstrated in this video - it’s a really simple way to make pâté! If you have a Thermomix you can cook it as follows:

Place garlic and fresh herbs into TM bowl and chop 3 sec/speed 7. Add onion and chop 2 sec/speed 5. Scrape down sides of bowl. Add stock and cook 2 min/100°C/speed 1. Add ghee, chicken livers, salt and pepper and blend 20 sec/speed 7. Scrape down sides and cook 5 min/100°C/speed 3. Continue with method in video.
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- make your own Easter eggs with Easter egg moulds
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Did I hear you say you wanted a show-stopping East Did I hear you say you wanted a show-stopping Easter dessert that caters for special diets and still appeals to the “don’t give me that healthy stuff” crowd? 😃😂 (Yep, we have this issue at our get-togethers too! 😂😂) Don’t stress, I’ve got ya coverered! 😘

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I tested it out on my unsuspecting visitors on the weekend and it was a big hit! 

I’ve shared how to make this on my website, Quirky Cooking, and in this mornings email. ❤️ Tap on this photo via the link in my profile to go to the recipe. 

https://www.quirkycooking.com.au/2021/03/chocolate-easter-egg-cake/
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

Recent posts

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