Vietnamese Mayonnaise

Have you ever tried the Vietnamese breadrolls (banh mi) from the Asian bakery?
I have always loved the creamy mayonnaise that they slop on freshly baked bread. 
Recently, mum asked me if I could make some for her with the TM. I've never tried to before, but wanted to help her out. So I tried making a small batch in case it didn't turn out well... turns out that I should have made more because it turned out delicious :)!! 
I will never be buying mayonnaise again...

Ingredients

• 2 Egg yolk
• 1/2 cup oil (canola or corn)
• 1 tbs vinegar (or fresh lemon juice)
• Pinch of Salt
• For variations, you can add seasonings such as mustard, garlic, chipotle, ginger, sesame oil etc (optional)

Method

1. Using the butterfly attachment (on top of the blade), add in egg yolk, lemon juice, salt and Mix 20sec/speed 4
2. Remove the butterfly and whip On speed 5, slowly adding the oil on top of the measuring cup of the thermomix. Once you can hear the mayonnaise thickens up, you can add oil in a bit faster – will take approx. 2-3mins

That's how easy it is! This amount only makes a small amount which is enough for my family. Can easily be made into bigger batches. Lasts up to 3 weeks in the fridge

Peanut Butter

I've grown up loving Peanut Butter on my bread. PB with banana and honey, PB with cheese, PB with jam... yum!! My sister and I used to make it as after school snacks and even for lunch at work. Up until a few years ago, my sister discovered that Kraft Peanut Butter contained ingredients that are cancer causing (Crazy right? Just Google it!). She contacted the company to inform them of her discovery only to receive a reply saying that the limit they put in their product is less that the Aus safety standards. Well... no thank you! I'd rather have none than less! So would you if you knew how easy and healthy Peanut Butter is to make with a TM!! You only need TWO ingredients (compare that to the ingredients at the back of your peanut butter label from the shops) - no additives, preservatives or colouring.
I like to make up a jar and keep it in the fridge. I also use it to make satay sauce too.

Ingredients

• 200g peanuts (salted or unsalted - depends on you)
• 2 tbsp peanut oil (or sunflower oil)

Method

1. Place nuts into TM and mix for 10 sec/speed 6. Use spatula to push nuts towards blades - If you want a smooth peanut butter, continue mixing until nuts are powdered. I like mine crunchy
2. Add oil. Mix for 10 sec/speed 6 using the spatula to assist in blending nut paste and oil. Add more oil if required
3. Scrape down the sides and continue to mix for another 10 sec/speed 6
4. Place peanut butter in jar and store in a cool dry place. Should last 2-3 weeks in the fridge

Variations

You can make other butters by replacing peanuts with almonds or other nuts

Fresh mayonnaise

I don't normally make this version as I prefer the Vietnamese style mayonnaise. This recipe doesn't waste the egg white (though none of my food ever goes to waste :p) and tastes similar. Why not try both and decide which you prefer:

Have all your ingredients at room temperature for best results

Ingredients

• 1 tbsp Lemon juice (or vinegar)
• 1 tsp Mustard
• 1 Egg yolk
• 1 Egg white
• Grapeseed oil (or sunflower/macadamia nut/avocado oil) – amount to use test
• Pinch of Salt
• Pinch of Pepper

Method

1. Using the butterfly attachment (on top of the blade), add in egg yolk, mustard, lemon juice, salt and pepper. Mix 20sec/speed 4
2. On speed 4, slowly add the oil on top of the measuring cup of the thermomix. Once you can hear the mayonnaise thickens up, you can add oil in a bit faster – will take approx. 2-3mins
3. Add egg white and mix 10sec/speed 4

Butter (and buttermilk)

Butter - you can find it in almost every households fridge. 

Buttermilk - delicious but extremely overpriced! I can never justify buying buttermilk because it’s so easy to make. 

With the thermomix, you can have butter and buttermilk in under 5 minutes. Although I never enjoy the cleaning up part :p

Ingredients

• 500-600g fresh cream (minimum fat content 35%)

Methods

1. Place Butterfly into TM bowl
2. Add cream and blend for 1-3 minutes, speed 4 to separate. The separating process takes between 1-3 minutes depending on the freshness of the cream
3. Once separated, remove the butterfly and strain the buttermilk carefully. You can use the buttermilk to in scones or bread.
4. Place 500g of cold water into TM bowl and mix for 5-10 seconds, speed 4
5. Strain liquid again and you are left with your butter. 
6. For spreadable butter, add oil and mix. You can play around and add herbs, salt, spices etc to make a delicious spreadable butter. Mix in for 30 seconds, speed 4Butter should last approximately 2 weeks stored in your refridgerator.

For a video guide, Meg and Cass have a very good tutorial on YouTube: 
Watch the ThermoVixens make it

Cashew Cream

You can soak the cashews in some water for a few hours first if you have time.

Ingredients

• 150g raw cashews
• 150g water
• 2 dates or a dash of pure maple syrup/honey
• 1 tsp vanilla extract

Method

1. Blend all the ingredients in the Thermomix for 1 minute, speed 9
2. This will thicken once it's been in the fridge for a while, or use it straight away as pouring cream.

To make Cashew Milk, just use 100g cashews to about 600g of water, plus the dates/honey/maple syrup.

Watch this made on YouTube by QuirkyJo

 *Credit: QuirkyJo