fresh mayonnaise made using avocado oil in the Thermomix
One of the selling points of buying a Thermomix is the ability to make delicious home made mayonnaise. While we normally use Kewpie (Japanese) mayonnaise for use in small doses if we need a lot of it for potato salad or a dipping sauce there is really no better option than fresh home made. Egg, apple cider vinegar, garlic, salt and some oil is all you need.
Mayonnaise can take on the flavour of the oil and I have found that even a light olive oil is still too bitter for my liking. Some chefs like Jamie Oliver recommend a combination of oils. Heston Blumenthal suggests grapeseed or ground nut oil (almond or hazelnut). Avocado oil does has a mild yet tasty flavour and the green colouring looks cool too!
- 2 gloves garlic
- 1 whole egg
- 1 egg yolk
- 1 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1/2 tsp salt (I use pink Himalayan salt)
- 250ml avocado oil
- Add garlic to TM bowl and chop 5 seconds, speed 7.
- Insert butterfly attachment. Add whole egg, egg yolk, mustard, vinegar and salt and set Thermomix at 37 degrees for 4 minutes, speed 4.
- When the timer reaches 3 minutes start slowly pouring the oil onto the TM lid allowing it to slowly drip into the spinning blades. Leave the measuring cup in.
- Once 4 minutes is up scrape down the bowl and mix for another 5 seconds, speed 4 to ensure all ingredients are combined.
- Pour into a sterilized jar and store in the fridge. Discard after 1 week.
This avocado mayonnaise works great in our potato salad.