Babsie95 Posted June 23, 2014 Share Posted June 23, 2014 The first time I made homemade mayo it came out perfect. Thick and creamy. I have made it several times since with the same recipe and its creamy but too loose. and it "melts" quickly into liquid out of the fridge. I have since tried other similar recipes and I use an immersion blender as well. Still not thick. I love mayo and the first time it was perfect. help Link to comment Share on other sites More sharing options...
healthyAbby Posted June 23, 2014 Share Posted June 23, 2014 Have you seen the perfect mayo blog post? Are you adding your acid in the beginning? Since I've been adding it last my mayo has been thick and creamy and I love it. Try some of those tips Link to comment Share on other sites More sharing options...
Babsie95 Posted June 23, 2014 Author Share Posted June 23, 2014 I have been adding everything in at once and blending it. So I should blend and then add the vinegar or lime juice? Link to comment Share on other sites More sharing options...
healthyAbby Posted June 23, 2014 Share Posted June 23, 2014 I use a food processor. Sorry I missed that you use a stick blender. Check out the post, it may help Link to comment Share on other sites More sharing options...
Babsie95 Posted June 23, 2014 Author Share Posted June 23, 2014 thanks I went back and read it again. I will try adding acid lasl. But I still cant figure out why it worked so well the first time.... frustrating like chasing a dream... lol Link to comment Share on other sites More sharing options...
Moderators ultrarunnergirl Posted June 23, 2014 Moderators Share Posted June 23, 2014 The key to thick mayo is to start with all your ingredients EXCEPT most of your olive oil/avocado oil, I start with my egg, lemon juice/AC vinegar, salt, dried mustard and 1/4 c oil. Blend just a moment. Now, start drizzling in the remaining cup or so of oil, VERRRRRRRY SLOOOOOOWLY. The slower you go, the thicker it will end up. Link to comment Share on other sites More sharing options...
Moderators Tom Denham Posted June 23, 2014 Moderators Share Posted June 23, 2014 I use a stick blender and get good mayo almost every time. I no longer actually measure my oil, so when it is too runny, I have almost certainly added too much oil. When I want to make sure the mayo is thick, I use only one cup of oil and not the 1 and 1/4 cup my recipes calls for. To fix runny mayo, you might experiment with adding another egg, more salt, more mustard powder, and more vinegar or lemon juice. 1 egg1/2 teaspoon yellow Jamaican curry (or mustard powder if you are not adventurous)1/2 teaspoon salt2 tablespoons apple cider vinegar1 1/4 cups olive oil (light, not extra virgin) Link to comment Share on other sites More sharing options...
Babsie95 Posted June 23, 2014 Author Share Posted June 23, 2014 I used 1 cup of oil, two tablespoons cider viengar, mustard powder, salt and 1 egg Link to comment Share on other sites More sharing options...
MrsPefy13 Posted June 23, 2014 Share Posted June 23, 2014 I've been having similar issues with my mayo... it always starts nice and thick when I make it, but after a couple days it breaks apart within 10-20 minutes after I pull it out of the fridge. I usually add the vinegar with the initial ingredients but I'll try adding it last and see if that helps. Link to comment Share on other sites More sharing options...
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