Creamy Tangy Mayonnaise In Your Cuisine Companion with no Raw Eggs..
Many years ago I contracted Salmonella, it wasn’t pretty 😳 In fact it was downright awful 😷 I’ve always tended to therefore make Mayo with a cooked base. I had a lovely Thermomix mayonnaise recipe that I created, but I have to say making this version in the Cuisine Companion is outstanding..
It takes it to a new level of creamy whipped deliciousness.
One of the things with the Thermomix recipe was the mess on the lid , as you will see in your Cuisine Companion there is barely a splash of anything on the lid, so easy to clean up and as always so quiet …..
20g apple cider (optional see note below)
20g lemon juice
20g dijon mustard
240g macadamia oil, olive oil (not extra virgin it must be a very light tasting olive oil) coconut oil – there is a liquid coconut oil you can purchase that has very little taste.
Insert whisk and place all ingredients except oil into the bowl and whisk on speed 6 for 30 seconds
Then cook on speed 5 at 70 degrees for 4 minutes with the stopper out.
Next step is very important, scrape out mayo base into a glass jug or other heatproof jug to cool down. After about 5 minutes you can place in fridge for a quicker cool down.
No need to wash bowl just scrape out well.
Scrape back mayo base into CC bowl with whisk inserted
With the CC on speed 5 slowly drizzle in the oil of choice through the hole for around 1.30 minutes
Scrape out into a lovely glass jar and store in the fridge – use within 7-10 days. No double dipping of spoons 😉
Note – you can opt out with the apple cider vinegar and increase the lemon juice to 30 or 40g depending on how tangy you like it – adjust to suit taste.