Mayo Madness

I have probably mentioned before that I hosted my besties first ever Thermomix demonstration. She asked me if I could get a few friends together, supply a few ingredients and eat some yummy food so that she could practise on us. Out of that party, my friend sold one TM31 that night, another person at the party had bought a TM from her within 3 months and at the party of the first buyer yet another TM was sold. 

I will never forget how her confidence as a person soared becoming a demonstrator... and I will never forget one line "Thermomix consultants make their own mayonnaise"... I don't know how many times it took my bestie to get it right but here is what it looked like for me.

The first time I tried making mayo was with a TM31 and the Everyday Cookery book recipe (the original, I am not sure if it was updated in the newer book). Dismal fail. The 2nd time was with the 4 Blades magazine recipe using the Kogan TB1. Perhaps it was because it required a 37c but the Kogan goes has a 40c setting. I was tired of wasting precious ingredients and gave up entirely.   

This is a thing I had struggled with. I didn't like consuming all the "nasties" and finding a good brand that used free range eggs, no gluten and a decent enough oil was a nightmare. I found a supermarket brand we liked, and then it was discontinued. I played with a few organinc ones and we did like the S&W brand and Macro... but they just were not quite the same.


It was time to face the mayo dragon again. I decided that if it did not work this time, I was getting a stick blender... I saw this exciting method of making fool proof mayo a while back here.

So this is the recipe I tired first. I cannot thank this blogger (Rachel) enough because her demonstration of the MyCook recipe led to the first mayo that ever worked for me.  

If you have to buy eggs or your chooks are lazy/broody or you can get oil for a mad discount etc this is a good recipe. It is a little oily compared to bought brands but you can definitely play with it, and the potato salad I made with it was awesome. If I made it again I would add French mustard and herbs at the beginning. 

Last night we tried this recipe Honey liked it a lot better. The website photo does not do it justice. We added 1 tbs French mustard  at the beginning. I plan to experiment with some sugars and acids soon to get it just right for us.

The dregs of mayo left in the jar were used to make a yummy coleslaw. The next night I persevered with the silicone spatula. Most of the first batch went to making Potato salad. The rest (along with some of the 2nd batch) went to making pasta salad. 

We use the EDC coleslaw recipe but I never bother measuring anything...


Mr Fussy's clone of Mrs Crockets pasta salad

Mayo
1/4 onion
1 capsicum (use red for authenticity but what ever is cheaper works for taste)
Pasta
200g Cheese (use less if you want the sauce "runny" like Mrs Cs)
2 small carrots or 1 large

Optional Frozen corn
Boil some water and add some salt, olive oil and half a pk of good quality pasta... I used San Remo spirals (about 250g). 

When done strain and flush with cold water... allow to cool (if your family like corn, now is a good time to sir through some frozen corn) and grab your fave machine... 

Grate 1/4 smallish to medium onion, 2 skinny carrots or a large (peeled) and a capsicum. 

Wash out jar (if you are like me and had no grated cheese) Grate a 1kg pk of cheese save about 200g and pop the rest in the fridge for next time. 

Grab pasta, check that it has cooled. 

Add veggies and stir

Stir through most of a jar of mayo (if using a cheep one go half/half with some cream or sour cream) 

stir though cheese then add the last dreggs of mayo and give one final stir through.

I have been advised that a gluten Free version of this could be made with Barilla but I have not attempted it yet.   


Mr Fussy's Potato Salad

1.5-2kg Potatoes, peeled
Handful *eschallots
Bottle of Mayo
Salt and Pepper

 
Bite size potatoes boiled in water with a pinch of salt.

Wizz some eschallots add to potatoes and sir through.

Season with a little salt and pepper

Confession: I need spice jars - the big ones; so I am using Masterfoods Chives lately instead of eschallots. Buying chives is one of the cheapest ways to get the spice jars... cheaper is if someone gives them to you or you can get them from Vinnies.

Judie



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