Homemade cooking cream with the Thermomix in 2 minutes

An emulsion of oil and milk that stands in for cooking cream in under two minutes, using the same technique as mayonnaise but without eggs: perfect for finishing baked or pan-tossed pasta dishes, like the creamy pasta pictured above.

How the emulsion works (and why it sometimes "breaks")

It's the same principle as mayonnaise: you're forcing two liquids that don't naturally mix, fat and water, into a stable suspension. The Thermomix blades break the oil into microscopic droplets that stay dispersed in the milk, and the result is a thick white cream.

The critical point is pouring the oil in slowly. Resting it on the lid, it trickles around the measuring cup in a steady stream: that's exactly the pace you need. Pour it all in at once, and the blades can't break it up fast enough, so the emulsion never forms and you're left with a separated, oily liquid.

If that happens, don't throw anything away: put a spoonful of fresh milk in the clean bowl, start it at speed 8 and slowly pour in the broken mixture. It almost always comes back together.

Why seed oil and not extra virgin olive oil

Extra virgin olive oil has too strong a flavor and, more importantly, bitter and peppery notes that get amplified in an emulsion: the cream would taste bitter. You need neutral oils like sunflower or peanut, which bring structure without bringing flavor.

The milk needs to be at room temperature: cold from the fridge makes the emulsion harder to get started, because the fat stays more rigid.

When it's worth using (and when it isn't)

It works beautifully for anything savory and cooked: sauces to finish, baked pasta dishes, veloutés you want creamier, dressings with vegetables or cured meats. It holds up well to heat without splitting.

It doesn't replace fresh whipping cream, though: it doesn't contain milk fat in a whippable form, so it's no good for desserts, swirls or gelato. For those you need the real thing.

Variations and storage

With a pinch of nutmeg or black pepper in the bowl it becomes a ready-made pasta seasoning. A twist of pepper and lemon zest turns it into a sauce for fish.

It keeps in the fridge, in a well-sealed glass jar, for 3-4 days: the cold makes it thicken further, so take it out a few minutes ahead or loosen it with a spoonful of milk.