Erin703 Posted May 6, 2014 Share Posted May 6, 2014 I've made homemade mayo successfully, however once I refrigerate it, the consistency changes and it becomes very firm, almost like a spreadable butter. Is that normal or did I use too much oil? Thanks for any advice. Link to comment Share on other sites More sharing options...
GlennR Posted May 6, 2014 Share Posted May 6, 2014 It sounds to me like too little oil, actually. What kind and how much did you use? Link to comment Share on other sites More sharing options...
SarahInParis Posted May 6, 2014 Share Posted May 6, 2014 What oil did you use? If you use olive or avocado you can have texture changes due to how those oils get semi-solid in the fridge. Letting it gently come to room temperature should help. I've never cared for the taste of olive oil mayo, I've settled on macadamia nut oil now. Link to comment Share on other sites More sharing options...
Erin703 Posted May 6, 2014 Author Share Posted May 6, 2014 I tried a mix of half coconut oil and half olive oil. Maybe I should try again with just light tasting olive oil? Total I used about 3/4 c. Thanks for your replies! Link to comment Share on other sites More sharing options...
Moderators LadyM Posted May 6, 2014 Moderators Share Posted May 6, 2014 It's the coconut oil. Solidifies at cooler temps. Link to comment Share on other sites More sharing options...
GlennR Posted May 6, 2014 Share Posted May 6, 2014 It's the coconut oil. Solidifies at cooler temps. Yup. And use 1 full cup of the light olive oil, not 3/4 cup. Add a spoon of water as well. Link to comment Share on other sites More sharing options...
Erin703 Posted May 6, 2014 Author Share Posted May 6, 2014 Yes, that makes sense about the coconut oil. I was using the neutral tasting coconut oil to avoid a strong flavor. I'll go with the light olive oil instead. Thanks everyone! Link to comment Share on other sites More sharing options...
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