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Mayonnaise was one of the first sauces that I learned to make with Thermomix®. And the truth is, it is worth paying a little attention to this simple recipe because it is the perfect complement to other dishes.
I don't like purchased mayonnaise because of its strong flavor. I was also used to the homemade mayonnaise that my mother made, so since I have my own machine I am delighted and I prepare it to do salad, stuffed eggs, vegetable pudding, fish, etc.
I usually do it with soft olive oil, although the recipe advises you with sunflower oil or mixing both oils.
Mayonnaise sauce
This sauce is the perfect accompaniment to a multitude of dishes.
More information - 9 deviled egg recipes to enjoy the summer /9 original Russian salad recipes made with Thermomix
Adapt this recipe to your Thermomix model
Hi Silvia, first of all I want to thank you for your recipes.
If I want to add garlic to the mayonnaise, do I have to put them at the same temperature as the eggs, salt and vinegar, and at what speed would be fine?
Thanks for everything. a greeting.
Anna, first of all, thank you very much for seeing our recipes. The second thing if you want to add the garlic, it is put as you have said with the eggs, the salt, and the vinegar the same time at speed 5.
I love this recipe. I will make it tomorrow without fail. I will tell you.
Let's see how Puri comes out, you'll tell us ...
I make the mayonnaise very well, make me lemon thanks
Thank you but I wanted to know how long you can
save and how?
Hello Vero, mayonnaise is a very delicate sauce and it is easy to spoil, and you have to be very careful with salmonellosis.
Therefore, it should always be kept in the refrigerator in a closed jar that does not air and cannot be kept for more than three days.
thanks for your recipes !! They are helping me a lot now that I am new to the "little machine"….
And since I'm new, I don't quite understand this part "on the lid, without removing the cup" ... and then, where is the oil added? above the fold? or is it done without covering it?
hehe ... sorry if it's obvious, but I just don't understand it.
All the best
Ana your question is very normal, because it was difficult for me to understand it at first. The luck I had is that I went to a thermomix class that my saleswoman invited me and they made this recipe. So, I saw it live. It is as I explain it, first you must weigh the amount of oil and you are letting it fall on the lid with the ice bucket on and little by little it is falling down the sides of the glass. Do not uncover it or the mayonnaise will not come out.
Hi Elena, I'm interested in the white vinaigrette that the Chinese put on their salad, would you know how to make it?
greet!
Ana Silvia, I don't know how to do it, but I also like it a lot and you have reminded me of it. I'll try to find out how it's done and I'll tell you. All the best.
Hi Silvia, I'm interested in the white vinaigrette that the Chinese put on their salad, would you know how to make it?
greet!
thanks Silvia. I have already discovered that the cup does not close at all! Now I understand, hehe.
regards
I'm glad you understood, there is nothing better than checking things out for yourself.
All the best
olaaa voi acer same mayonnaise xro I have a doubt and it is that I do not have the cup I use another boat could it serve?
I think so, Jubilo89. As long as it does the same function as the goblet, perfect. All the best.
Hello girls !!
Do you have the carbonara sauce recipe? I have seen it in various forums and there are those who cast eggs on it, those who do not, etc. How do you do it?
Thank you, you are a great help to me, almost everything I do is from your blog!
I have put this comment on cauliflower by mistake but will put it again.
Yesterday I made the mayonnaise and it didn't come out. I put half the ingredients, an egg and 200 olive oil, but it was too runny. I do not know if it was the time because as it is not specified, only until the oil falls, I did it like that but I do not know what could have failed, or is it really liquid. All the best. However I will try again another day. Thanks for the recipes.
Silvia, it doesn't have to be runny. The time is while you are pouring the oil, then you wait a few seconds for it to mix and stop the machine. Sometimes it is that the egg is not very big and with the amount of liquid it does not thicken much.
Hello, I made the mayonnaise and I was very laughing
I'm glad you like Gloria. All the best
Hello everyone, a question, Silvia, is it necessary to set the temperature at the beginning, before adding the oil? The truth is that I usually make this sauce at home, my husband and my oldest son are passionate about it, but heating it to 85º is the first time I have heard it. I hope you can clarify it for me. Thank you very much for your work, you know that I follow you daily.
A kiss
It is important to heat the eggs and vinegar to 80º, as it helps the temperature to kill any germs in the egg and avoid salmonella.
ok, Silvia, got it. Mayonnaise, well, luxury! A kiss
Hello girls, a little question, when I make the mayonnaise but without the machine, I always add lemon, but I have never heard of the vinegar. You could change the vinegar for the lemon, and how much would you have to add.
Hello I have already made the mayonnaise on several occasions and this is very good jeej, now I would like to know if this same recipe could be made but without eggs, that is, with milk, and how could it be done?
That recipe is lactonesa, as soon as I prepared it I will publish it but if you want I will leave you this link and see it.
http://www.recetario.es/receta/1285/lactonesa-mayonesa-sin-huevo.html
Fantastic mayonnaise of all the recipes that made the best and if also by heating to 80 degrees the germs of the egg are killed because much calmer I am staying, thanks for all the help that you give us with your blog