letsgiveitago Posted May 2, 2016 Share Posted May 2, 2016 I made mayo with probably 80% coconut 20% olive oil last week and it was great. Two days ago I made mayo with maybe slightly more coconut oil.. It seemed like it emulsified fine; it was a bit more runny than the first batch but I didn't think anything of it. Now when I go to grab some from the fridge it is very hard and no able to blend with stuff (like for egg salad). Did it not emulsify enough? Does anyone have any idea how to fix it or at least salvage the resources and use it an alternative way so that I don't have to toss it? Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted May 2, 2016 Moderators Share Posted May 2, 2016 Coconut oil gets hard at cool temps... it's not ideal to use as mayo for this reason... if you take a clump out and leave it out for a few minutes before using, it should soften up. Link to comment Share on other sites More sharing options...
letsgiveitago Posted May 2, 2016 Author Share Posted May 2, 2016 I just thought it was weird because it work great the first time. Link to comment Share on other sites More sharing options...
laura_juggles Posted May 3, 2016 Share Posted May 3, 2016 I just thou fight it was weird because it work great the first time. The proportion of olive oil kept it from getting hard. If you go back to that original ratio, it'll probably not go super hard on you in the fridge again. Link to comment Share on other sites More sharing options...
missmary Posted May 4, 2016 Share Posted May 4, 2016 I have the best results with 50/50 coconut oil to another liquid oil (I've been using walnut lately). Link to comment Share on other sites More sharing options...
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