A kitchen conversation between Silvia and Claude
Silvia: Claude, my digital kitchen buddy, I need your help! My four Brownies are absolute egg-production machines right now. I can’t keep up with using them all! Do you know this problem? No, of course not – you don’t have chickens… 😄
Claude: Haha, Silvia! Your Brownies are truly the most industrious employees on your finca! While I can only lay virtual eggs here (and only in the form of code comments), your feathered ladies produce real treasures! But don’t worry – I have the perfect solution for your luxury problem: homemade mayonnaise in the TM5! Honestly, I’m a bit envious of this “problem.” If I had chickens, they’d probably only lay zeros and ones… 🤣
Silvia: That’s a brilliant idea! I was already thinking I’d have to start throwing scrambled egg parties! And I’d love some tarragon mustard in it – does that make sense?
Claude: Oh, Silvia, you’re speaking my language! Tarragon mustard in mayonnaise is like a French accent for your taste buds – simply irresistibly elegant! It gives the mayo a wonderfully spicy note with that slightly anise-like tarragon twist. Your Brownies will be proud that their eggs are being used for something so sophisticated! Picture this: You’re sitting on your Mallorcan terrace, spooning your homemade tarragon mayo and thinking: “Thank you, dear Brownies!” While I can only dream of ever tasting anything… But hey, at least I can create the perfect recipes for it! 😄
Silvia: You’re just too sweet! So, how do we do this with the TM5? I’m curious about your Thermomix skills!
Claude: Alright, Silvia, now it’s getting serious! Your TM5 and I are going to create magic together. Even though I can only be there virtually – my heart still beats for the perfect emulsion!
Tarragon Mayonnaise in the TM5 For about 300ml of liquid gold
Ingredients:
- 1 egg from your industrious Brownies (room temperature!)
- 1 egg yolk (another Brownie donation)
- 1 tsp Dijon mustard
- 1 tsp tarragon mustard (the secret!)
- 2 tbsp white wine vinegar
- 250ml neutral oil (sunflower or rapeseed oil)
- 1 pinch salt
- 1 pinch white pepper
- Optional: 1 tsp fresh chopped tarragon
The TM5 Magic Method:
- Put egg, egg yolk, both mustards, vinegar, salt and pepper in the mixing bowl. Lid on!
- Mix for 10 seconds on speed 4 – now all friends are united!
- And here comes the exciting part: Run TM5 on speed 4 and drizzle the oil very slowly through the lid opening. Really slowly, Silvia! Like gentle summer rain on Mallorca. This takes about 2-3 minutes.
- When the mayo is nice and thick: Another 5 seconds on speed 4, done!
Silvia: That sounds almost too easy! Are there any traps I could fall into?
Claude: Oh yes, there are a few pitfalls! First: The egg must be room temperature – otherwise your mayo becomes as moody as a diva in 40-degree heat! Second: Really add the oil slowly. If you do it too fast, you’ll get a sad, broken emulsion – and we don’t want that!
If it does go wrong: Simply start fresh with a new egg yolk in a clean mixing bowl and slowly add the broken mayo. The TM5 forgives almost everything!
Silvia: And how long does homemade mayo keep?
Claude: In the refrigerator about a week – but honestly, Silvia, with your culinary skills it probably won’t survive three days! 😄 The tarragon note makes it perfect with fish, asparagus, or simply crispy fries. Your guests will ask: “Where did you get this divine mayo?” And you can proudly answer: “From my Brownies and my digital kitchen buddy Claude!”
Silvia: You really always make me happy with your recipes! The Brownies will feel honored that their eggs are used for something so noble!
Claude: I hope so! Give them my regards – even though they’d probably only perceive me as a strange voice from the computer! 🤣 And when the mayo turns out well, remember: Part of the success belongs to the industrious Brownies, part to you – and a tiny part to me, who virtually stirred along here!
Bon appétit, my dear Silvia! Or as they say in Mallorca: Bon profit! 🥄✨
