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How to thicken basic mayo


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were the eggs and oil at room temperature? Mine thickened as I was drizzling in the oil. The oil and eggs have to be at room temperature to get an emulsion going and as you drizzle the oil slowly in (I took 10 minutes to drizzle in the oil) the mayo thickened. I think someone had a post about how to save mayo made incorrectly but I cannot remember where it was. Perhaps a word search?

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I made my first batch of basic mayo and cannot get it to thicken! Help!

Turn it into ranch dressing. Make your mayo again. Use a stick blender and follow the recipe at Serious Eats.

http://www.seriouseats.com/2011/10/the-food-lab-homemade-mayo-in-2-minutes-or-le.html

Your ingredients don't have to be at room temperature but you must use a narrow container (I use a mayonnaise jar!)and start with your blender flat against the bottom.

Note: don't use Dijon mustard unless you have a compliant recipe.

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I made my first batch of basic mayo and cannot get it to thicken! Help!

I made this recipe the other day in a regular blender. It said somewhere in the book to pour your oil very slowly for thicker mayo and mine is super thick. I can turn the jar upside down. Pour very very slowly. If it gets stiff on top, stop the blender, stir a little, and restart the blender. And use mustard powder from the spice aisle, not regular mustard.

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Going forward try >this recipe< for your mayo - no need to drizzle slowly, and no need to wait for your ingredients to reach room temp - just dump & grind.

A stick/immersion blender is definitely the way to go as the processor can get hot & stop the mayo from thickening/emulsifying... a very basic model will do, so no need to fork out on a top of the range one. My last one was a supermarket own brand and cost me £5 (about $7)

For now you could get another jar, add one whole egg to the jar, and then slowly pour in your broken/runny mayo while blending - it should thicken up nicely for you.

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  • 2 months later...

What I pulled out of another cookbook, was to add the lemon at the same time as the first 1/4 cup of oil, egg, and salt/mustard powder...I did it in a food processor, with a third egg after the first two batches refused to thicken, mixed it for about five seconds, then slowly poured the "broken" unthickened mixture back in, and now I have a double batch of mayo.

I think it had something to do with the egg having both the oil and acid to emulsify at the same time? But that's what works for me, good luck! (Alton Brown Good Eats the Early Years was the cookbook)

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  • 4 months later...
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When mine doesn't work at first, my first solution is to put it in the refrigerator overnight and try to blend it again the next day. Frequently it works. The second solution is to add another egg. If that doesn't work, let it sit in the refrigerator another night and then try to blend it again. Frequently it works. The third solution is to add more spices. I frequently make mayo with yellow Jamaican curry. By this third step, most of the time, my mayo thickens, but sometimes I have to give it another overnight in the refrigerator. I've never not been able to fix a batch, it just sometimes takes three days. :)

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  • 7 months later...

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