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Ah homemade mayonnaise… a classic that can quickly become a headache without the right touch. But here, with the Thermomix, it’s almost child’s play. Seriously, a pepper mayo that packs a punch, all creamy, and in less than 5 minutes, you’re there.
I admit, I’ve messed up mayo before. Too much oil at once, or the temperature not quite right… it’s a mess. Yet, with this recipe and the Thermomix, forget all that. Well, the pepper is the little personal touch that adds a bit of pep, perfect to spice up barbecues or sandwiches.
Personally, I like to let the mustard gently blend with the egg before adding the oil. It makes all the difference. And then, we don’t always dare with wine vinegar, but honestly, it brings that perfect tangy flavor.
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Come on, let’s get started, I’m giving you everything. So you too can show off at your next aperitif with a competition-level mayo.
Essential ingredients for a peppered mayonnaise with Thermomix
- 200 g sunflower oil, because it’s mild and neutral, perfect for the base
- 1 whole egg, take it at room temperature, it really helps
- 5 g wine vinegar, a little acidity that makes all the difference
- 35 g mustard, this depends on your taste — I sometimes put a bit more
- 3 g salt, because without it, it’s bland
- 3 to 5 g ground black pepper, depends if you like it really spicy or not
How to prepare a perfect pepper mayonnaise with your Thermomix
Alright, put the whisk directly in the bowl, it avoids lumps. Then, hop, whole egg, mustard, vinegar, salt, and pepper. Program 2 minutes at speed 4, it’s a bit magical to see the texture start to form.
Now, the secret: slowly pour the oil through the small hole in the lid. Not like watering, huh, gently, while continuing to mix. I swear, this is what prevents it from breaking, this little simple gesture.
Generally, I finish on speed 4 by adjusting the texture according to what I want. Sometimes a tad firmer, other times a bit more liquid, all depends on your mood and the recipe you want to accompany.
Essentials to have on hand to succeed with your pepper mayo with Thermomix
- A Thermomix, obviously, it changes your life.
- The suitable whisk, it’s the one that will mix the preparation well.
- A container for storing your mayonnaise in the refrigerator (an airtight little jar, it’s ideal).
- A measuring spoon or scale, to avoid errors in quantities.
- A small bowl to taste and adjust seasoning at the end, you never know if you forgot something.
Focus on personal tips to vary the pleasures with pepper mayonnaise
Personally, I sometimes add a pinch of finely chopped shallot, for a nice twist, you can also try other peppers: green, pink, or even a blend.
And if you like lemon, replace the wine vinegar with fresh lemon juice, it brings a different freshness. Honestly, everyone adds their own touch, that’s what makes it fun.
I’ve even tried a green pepper mayo (with green pepper), it surprises and completely changes the game — don’t say I didn’t warn you!
Little stories and gourmet realities around homemade mayonnaise
- I often forget to take the egg out in advance, and that can affect the consistency, well, I’ll try to remember.
- Adjusting the pepper is an art, more or less spicy depending on family or guests’ tastes.
- A bit of patience when pouring the oil, it’s annoying but it saves the recipe, believe me.
- Storage in the fridge poses no problem, but we eat it fairly quickly because it’s so much better.
- For the skeptics, try adding some extra egg white, it can lighten the texture but that’s another story.
Can I use an oil other than sunflower oil?
Yes, sunflower oil is neutral, but you can try grape seed oil or a mild olive oil, depending on your taste. Just avoid oils that are too strong in aroma that can mask the pepper.
How to avoid mayonnaise breaking with the Thermomix?
The most important thing is to pour the oil very slowly, in a stream, while the Thermomix is running. This allows the preparation to emulsify properly and prevents separation.
Does homemade mayonnaise keep for a long time?
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In the refrigerator, in an airtight container, count 2 to 3 days maximum. After that, it may lose some texture and flavor.
Can I adjust the spiciness with other peppers?
Absolutely, black pepper is classic, but you can have fun with white, red, or even a mix of peppers to complexify the flavor.
