MamaSarahG Posted January 19, 2017 Share Posted January 19, 2017 I found lots of posts about making mayo and people's mayo being too thin, but I seem to have the opposite problem. When making my mayo, I follow the recipe and as I slowly drizzle oil my mayo emulsifies quickly, with at least 1/2 cup of olive oil left. I worry if I pour the full amount the recipe calls for it will separate. Has anyone else had this experience? Am I doing something wrong? Thanks! Sarah Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted January 19, 2017 Moderators Share Posted January 19, 2017 I had a batch do that -- I think I was making a double batch maybe? I do t remember why it was so different than my usual. Anyway, I stopped when it looked like mayo, even though I hadn't used as much oil as I expected to. It tasted fine and didn't separate in the fridge or anything. My opinion: if it looks and tastes good to you, just go with it. Link to comment Share on other sites More sharing options...
ldrolling Posted January 30, 2017 Share Posted January 30, 2017 I've had this happen. I started making it with a stick blender, but last time I used a regular blender so I wasn't having to hold the container against my body while I held the stick blender and poured oil with the other hand. I decided to make a slightly bigger batch because I've been making a lot of salad dressing and dip for our family, so I put in an extra egg, and didn't end up using as much oil as previously. I don't know if it was the blender or the egg or both, but it used a bit less oil than before. No difference in consistency or how it's stored in the fridge. Might actually be my favorite batch so far. I honestly wouldn't worry about it, and would maybe even rejoice a bit that it didn't take so much oil Link to comment Share on other sites More sharing options...
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