Tips and tricks on the mayonnaise without mustard with the thermomix

12 tips and tricks about the thermomix recipe

• Make sure that all the ingredients, including the egg yolks and oil, are at room temperature before starting. This will help promote the emulsion of the mayonnaise.
  
• Use a bowl or a narrow and tall container to make the mayonnaise. This will result in a better emulsion.
  
• Start by blending the egg yolks with the vinegar (or lemon juice) for a few seconds before adding the oil. This will help stabilize the emulsion.
  
• Pour the oil in a very thin stream while continuing to blend at a slow or medium speed. This will allow the mayonnaise to gradually thicken.
  
• Ensure that the oil is added slowly and steadily to avoid overloading the mayonnaise. Pouring too quickly can cause the mayonnaise to break.
  
• If your mayonnaise is too runny, you can add an additional egg yolk and continue to blend gently until the desired consistency is achieved.
  
• If your mayonnaise is too thick, you can add a bit of water or lemon juice to thin it out. Add them gradually until the desired consistency is reached.
  
• To add flavor to your mayonnaise, you can incorporate chopped fresh herbs, crushed garlic, spices, or other condiments according to your taste. Mix them in gently at the end.
  
• Once the mayonnaise is ready, taste it and adjust the seasoning by adding salt and pepper according to your preferences. Mix well to distribute the flavors.
  
• If your mayonnaise curdles or becomes lumpy, you can try to salvage it by adding another egg yolk to the bowl and blending gently until it becomes smooth.
  
• Store your mayonnaise in a sealed container in the refrigerator. It will keep for about a week, but always check the appearance and smell before consuming.
  
• If you want a lighter mayonnaise, you can replace some of the oil with plain yogurt or sour cream. This will give your mayonnaise a creamier texture.