klassyart Posted August 31, 2015 Share Posted August 31, 2015 I made mayo last week with grape seed oil and lemon plus the egg, salt and mustard and it worked beautifully but I didn't particularly care for the taste. I tried to make it today with a combination of one cup avocado oil and a half cup EVOO and lime juice. Total disaster! So, what can you do with mayo that didn't turn into mayo? It's just liquid. I used a stick blender and all ingredients were at room temperature. Anyone else have this problem? The oil was expensive and I don't want to throw it away. Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted August 31, 2015 Administrators Share Posted August 31, 2015 That seems like a lot of oil, actually. How much lime did you use? Try throwing another egg yolk in the failed mayo and blending again with your stick blender. My recipe is 1.25 cups oil, one egg, 2 tbsp acid (I love lime!), dry mustard and salt. Edited to add: If you don't want to try and save it, blend in some fresh herbs like dill, parsley, cilantro, garlic, onion powder etc and make a ranch dressing! Or mix in some Frank's Red Hot and drizzle it over cooked meats as a sort of buffalo sauce. Link to comment Share on other sites More sharing options...
jmcbn Posted August 31, 2015 Share Posted August 31, 2015 I've saved broken mayo before kind of in the way ladyshanny has suggested above, except that I put my egg yolk in another mason jar, started blending with my stick blender & slowly drizzled the broken mayo into the egg yolk rather then adding the yolk to the mayo if you see what I mean? I didn't need to add all of the broken mayo into the egg yolk before it thickened up nicely so you could fix your mayo AND make some ranch dressing. Win:Win! Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted August 31, 2015 Moderators Share Posted August 31, 2015 Lime juice might not be "strong" enough. You could try adding a little apple cider vinegar. Link to comment Share on other sites More sharing options...
FAB@50 Posted September 1, 2015 Share Posted September 1, 2015 Same thing happened to me in my two attempts... first time I couldn't find any "light" olive oil so I used regular EVOO and coarse sea salt.... turned out nice and thick but all I could taste was olive oil and LOTS of salt! I attempted it again last night with Sunflower oil and it turned out like soup I will only try one more time and then I'm done. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted September 1, 2015 Share Posted September 1, 2015 Lime juice might not be "strong" enough. You could try adding a little apple cider vinegar. That seems like a lot of oil, actually. How much lime did you use? Try throwing another egg yolk in the failed mayo and blending again with your stick blender. My recipe is 1.25 cups oil, one egg, 2 tbsp acid (I love lime!), dry mustard and salt. Edited to add: If you don't want to try and save it, blend in some fresh herbs like dill, parsley, cilantro, garlic, onion powder etc and make a ranch dressing! Or mix in some Frank's Red Hot and drizzle it over cooked meats as a sort of buffalo sauce. Hi guys, Just made more mayo....didn't have lemon so used 2 tsp of apple cider vinegar....but this time it tasted more salty and I followed the directions to a T. No problem....will still eat it. But LIME...that could be interesting. Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted September 1, 2015 Moderators Share Posted September 1, 2015 Both grapeseed oil and sunflower oil are seed oils and not your best option. Better: Avocado oil, light olive oil (I use a combo of these two for my mayo, and sometimes blend in a little coconut oil as well, but I wouldn't use only coconut oil.) Link to comment Share on other sites More sharing options...
GFChris Posted September 1, 2015 Share Posted September 1, 2015 Same thing happened to me in my two attempts... first time I couldn't find any "light" olive oil so I used regular EVOO and coarse sea salt.... turned out nice and thick but all I could taste was olive oil and LOTS of salt! I attempted it again last night with Sunflower oil and it turned out like soup I will only try one more time and then I'm done. Yeah, most directions for homemade mayo tell you NOT to use EVOO because the olive taste comes through too bitter or strong. Use the oils that ultrarunnergirl suggested - other options include walnut oil or macadamia nut oil. Link to comment Share on other sites More sharing options...
klassyart Posted September 2, 2015 Author Share Posted September 2, 2015 OK, I'll try again. Tried to "fix" it but didn't work. No worries, I can use it up in different ways. Thanks for all the suggestions. Will get some light olive oil tomorrow and try again with lemon juice, mustard and salt. NY2LA2Montreal - what's your basic recipe? Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted September 2, 2015 Share Posted September 2, 2015 OK, I'll try again. Tried to "fix" it but didn't work. No worries, I can use it up in different ways. Thanks for all the suggestions. Will get some light olive oil tomorrow and try again with lemon juice, mustard and salt. NY2LA2Montreal - what's your basic recipe? I follow the recipe in the Whole 30 book. I use light olive oil and it is delish Link to comment Share on other sites More sharing options...
klassyart Posted September 2, 2015 Author Share Posted September 2, 2015 HELP!! OK, failed again! Used light tasting olive oil, 1.25 c., one egg at room temp, 2 Tbsp. freshly squeezed lemon juice at room temp. Half tsp. salt. Half tsp. dry mustard. I put all ingredients in a mason jar with only about 1/3 c. Of oil and used my stick blender. Even that didn't start to thicken up. I put a bit more oil in and still, nada. Pure liquid. Nice pretty yellow, but not mayo. Tried adding another egg yolk and a Tbsp odd cider vinegar. Nothing. My blender motor is going to burn up... Any more suggestions? I could have ordered it online cheaper than the money I've spent on the oil... Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted September 2, 2015 Administrators Share Posted September 2, 2015 HELP!! OK, failed again! Used light tasting olive oil, 1.25 c., one egg at room temp, 2 Tbsp. freshly squeezed lemon juice at room temp. Half tsp. salt. Half tsp. dry mustard. I put all ingredients in a mason jar with only about 1/3 c. Of oil and used my stick blender. Even that didn't start to thicken up. I put a bit more oil in and still, nada. Pure liquid. Nice pretty yellow, but not mayo. Tried adding another egg yolk and a Tbsp odd cider vinegar. Nothing. My blender motor is going to burn up... Any more suggestions? I could have ordered it online cheaper than the money I've spent on the oil... This is SO strange! I wish I was there to see what is going on! In several years the stick blender method has only ever failed me once and I make mayo about once a week or so. I've got no new suggestions that don't see you trying this over and over and over. Link to comment Share on other sites More sharing options...
CaGirl Posted September 2, 2015 Share Posted September 2, 2015 Room temp eggs and such aren't a requirement… I just grab right out of the fridge.. not saying thats the trick to thick mayo.. just saying You're holding the stick blender at the bottom of the jar right? and slowly bringing it up? Link to comment Share on other sites More sharing options...
klassyart Posted September 2, 2015 Author Share Posted September 2, 2015 This is SO strange! I wish I was there to see what is going on! In several years the stick blender method has only ever failed me once and I make mayo about once a week or so. I've got no new suggestions that don't see you trying this over and over and over. This has been "one of those days". So, I'll try again tomorrow after I take a nice long hike in the woods. Or maybe I'd better try the mayo first and then go walk in the woods ... Yep, had blender on bottom of jar. Watched a YouTube video to make sure how to do it. My daughter used the same recipe last night and sent me a photo of her beautiful bowl of mayo. So cruel. Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted September 3, 2015 Share Posted September 3, 2015 This has been "one of those days". So, I'll try again tomorrow after I take a nice long hike in the woods. Or maybe I'd better try the mayo first and then go walk in the woods ... Yep, had blender on bottom of jar. Watched a YouTube video to make sure how to do it. My daughter used the same recipe last night and sent me a photo of her beautiful bowl of mayo. So cruel. I don't have any idea either why it is not turning out. I have made 3 batches without a problem. Are you using fresh squeezed lemon juice? Link to comment Share on other sites More sharing options...
klassyart Posted September 3, 2015 Author Share Posted September 3, 2015 Tried again this morning with same result. Please give me some exact brands of oil that have been used successfully. Maybe I can find a solution. Today I took the failed mayo and added a bit of tomato paste and coconut cream and put it over zoodles to have for lunch but my stomach still hasn't settled down completely so it may be for dinner. I'm usually pretty determined abou things but that old saying "if you do the same thing over and over expecting different results"... Link to comment Share on other sites More sharing options...
Physibeth Posted September 3, 2015 Share Posted September 3, 2015 Before you give up maybe give this one a try. The only time I've had it fail on me was when I had the blender on too high a setting. You want to use the lowest possible setting. Link to comment Share on other sites More sharing options...
JulieP757 Posted September 3, 2015 Share Posted September 3, 2015 I'm puzzled as to why your mayo keeps failing. I've made mine both with a stick blender and Vitamix, with cold eggs and with room temp eggs and never had it fail. I make mine (using recipe in It Starts With Food) with half Bertolli Extra Light Tasting olive oil and half Chosen Foods avocado oil. I use organic jarred lemon juice as the acid. Maybe post a video of you making it so we can see what's going on? Link to comment Share on other sites More sharing options...
klassyart Posted September 3, 2015 Author Share Posted September 3, 2015 Before you give up maybe give this one a try. https://www.youtube.com/watch?v=GbPF_rLpd9o'> Link to comment Share on other sites More sharing options...
klassyart Posted September 3, 2015 Author Share Posted September 3, 2015 Before you give up maybe give this one a try. Oh my, what is going on? My response didn't show up. Thanks for the video and maybe it's my blender. I only have two speeds. What kind of blender and brand of oil do you use? Link to comment Share on other sites More sharing options...
kruddock Posted September 3, 2015 Share Posted September 3, 2015 I have used the exact recipe from Well Fed with a food processor on medium low. I have always used the slow drizzle method with room temperature eggs with success, I haven't tried an immersion blender with cold eggs yet. I am happy with using what works for me! You should also know that once you put the mayo in the fridge it will firm up a bit more. The 2 oils that I have used with success are "Chosen Foods" avocado oil from Costco and "Bertolli" mild light tasting olive oil from Walmart. I am in Canada so hopefully you can find the same brands from the same places in the U.S. Good luck! I should note that I never mix oils, I just use one or the other! Link to comment Share on other sites More sharing options...
felicat Posted September 4, 2015 Share Posted September 4, 2015 Remember too to have your egg be at room temperature. Every time the mayo fails in my house that's the reason why. Link to comment Share on other sites More sharing options...
klassyart Posted September 4, 2015 Author Share Posted September 4, 2015 I have used the exact recipe from Well Fed with a food processor on medium low. I have always used the slow drizzle method with room temperature eggs with success, I haven't tried an immersion blender with cold eggs yet. I am happy with using what works for me! You should also know that once you put the mayo in the fridge it will firm up a bit more. The 2 oils that I have used with success are "Chosen Foods" avocado oil from Costco and "Bertolli" mild light tasting olive oil from Walmart. I am in Canada so hopefully you can find the same brands from the same places in the U.S. Good luck!I should note that I never mix oils, I just use one or the other! What I made didn't firm up. It separated. Will head to Walmart tomorrow. Thanks for your help. We will all rejoice when I finally make mayo! Link to comment Share on other sites More sharing options...
NY2LA2MONTREAL Posted September 4, 2015 Share Posted September 4, 2015 I don't know what is happening to everyone's mayo.....I just want to say hang in there. Link to comment Share on other sites More sharing options...
Physibeth Posted September 4, 2015 Share Posted September 4, 2015 Oh my, what is going on? My response didn't show up. Thanks for the video and maybe it's my blender. I only have two speeds. What kind of blender and brand of oil do you use? I have a cuisinart stick blender with just a low and high setting. Oil depends on my ability to get to Costco where I buy light Avocado Oil on the cheap. I'll use light tasting olive oil or light walnut oil too. I would recommend starting with light tasting olive oil because it is inexpensive and experiment with other oils when you get the hang of it. Watch the video and measure everything carefully. Link to comment Share on other sites More sharing options...
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