Susan W Posted September 2, 2012 Share Posted September 2, 2012 Mayo failure...ugh! Just made may with two eggs and two cups of oil (light olive oil) and it turned out so thin. I feel like I dribbled it in slow enough. I googled "thin mayo" and there are some tricks to thicken it up. Adding two tsp of almost boiling water which cooks it a tiny bit. If that doesn't work, take an egg yolk and whisk and then dribble the mayo into it. Anyone have any ideas? ETA: I fixed it!!! Took two egg yolks (one may have been enough) and put it in the blended and pulsed it. Then took the broken mayo and dribbled it in. It is thick and smooth and fabulous. I could eat it with a spoon. Link to comment Share on other sites More sharing options...
jhmomi Posted September 2, 2012 Share Posted September 2, 2012 Maybe it will thicken in the fridge. Did it get a little warmer maybe since you made a big batch and possibly blended it longer? Maybe add a little extra lemon juice or vinegar if you added more egg and the ratio is off a little bit? My last batch was pretty thin, but once it chilled it ended up perfect. Good Luck! Link to comment Share on other sites More sharing options...
Susan W Posted September 2, 2012 Author Share Posted September 2, 2012 Maybe it will thicken in the fridge. Did it get a little warmer maybe since you made a big batch and possibly blended it longer? Maybe add a little extra lemon juice or vinegar if you added more egg and the ratio is off a little bit? My last batch was pretty thin, but once it chilled it ended up perfect. Good Luck! No, I put it in there and went back to it and it wasn't only thin, but totally broken which means I probably went too fast with the oil. It sure didn't feel like I did. I think I'll use my cuisinart next time instead of my blender. I feel like I have more control and can see it. My blender is a fancy one from Williams Sonoma and has a stainless blender cup. Link to comment Share on other sites More sharing options...
vannyshinbara Posted September 2, 2012 Share Posted September 2, 2012 It sounds like you used too much oil in your first attempt. Below is a very useful link to Julia Child's mayo recipe. It states that the max amount of oil one yolk can absorb is 3/4 cup. http://www.thenibble.com/reviews/main/condiments/mayonnaise/mayonnaise-recipe.asp#tips Link to comment Share on other sites More sharing options...
jhmomi Posted September 2, 2012 Share Posted September 2, 2012 No, I put it in there and went back to it and it wasn't only thin, but totally broken which means I probably went too fast with the oil. It sure didn't feel like I did. I think I'll use my cuisinart next time instead of my blender. I feel like I have more control and can see it. My blender is a fancy one from Williams Sonoma and has a stainless blender cup. If you told me you used macadamia nut oil and that happened I would cry! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 2, 2012 Share Posted September 2, 2012 Next time, add 1/4 to 1/2c of oil to your recipe. Sometimes that happens to me when I'm being stingy with my oil ;0): Link to comment Share on other sites More sharing options...
Susan W Posted September 2, 2012 Author Share Posted September 2, 2012 Next time, add 1/4 to 1/2c of oil to your recipe. Sometimes that happens to me when I'm being stingy with my oil ;0): I think I have decided that mayo is darn tricky, but I LOVE that it can be fixed. I used 2 cups oil, 2 eggs, 2 TBS of lemon juice. I think I will cut back on the oil next time at first and see how it goes and then add more and then cry if it breaks again. Link to comment Share on other sites More sharing options...
Susan W Posted September 2, 2012 Author Share Posted September 2, 2012 If you told me you used macadamia nut oil and that happened I would cry! OMG...I would not be able to type if I had used Mac oil. Tears would have been shed for sure! Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.