SeaLily Posted July 21, 2015 Share Posted July 21, 2015 I tried making mayo today and have had trouble with it not thickening. I tried two different recipes and no success for either Firstly I tried the Olive Oil recipe in It starts with food and no luck, then tried a recipe which uses on egg yolks as opposed to the whole egg. I'm using a stick blender in a smoothie shaker container and have been worried about the motor burning out with all the blending! Help!!! Link to comment Share on other sites More sharing options...
SeaLily Posted July 21, 2015 Author Share Posted July 21, 2015 Ahh, so I have just looked further down the forum and found someone else with mayo problems and a whole load of useful answers. I'll keep persavering. And if all else fails I can use this gone wrong mayo saving recipe http://thehealthyfoodie.com/mayo-saver-creamy-ranch-dressing/ Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted July 21, 2015 Moderators Share Posted July 21, 2015 You might try blending in another egg or yolk to try to thicken it. I make mine with a stick blender and noticed that the recipe I use for it calls for one cup of oil, not the cup And a quarter other recipes call for, so maybe the oil to egg ratio needs to be a little different. This is the one I use: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/ There are also previous discussions on this, google whole30 mayo troubleshooting to find them. Link to comment Share on other sites More sharing options...
SeaLily Posted July 21, 2015 Author Share Posted July 21, 2015 Thanks Shannon. I think my problem was not enough oil. I was expecting it to thicken with just the initial 1/4 cup. I have just now added the rest of the oil and it has worked! Yay! Link to comment Share on other sites More sharing options...
eboyle86 Posted July 21, 2015 Share Posted July 21, 2015 I can't make mayo to save my life so I buy the ingredients and my mother makes it for me Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted July 21, 2015 Moderators Share Posted July 21, 2015 I can't make mayo to save my life so I buy the ingredients and my mother makes it for me The recipe I linked above is the easiest thing in the world -- try it sometime! There's no waiting for things to come to room temperature, no slow drizzle of oil, no separating the eggs -- just dump it in the jar and blend it. Link to comment Share on other sites More sharing options...
eboyle86 Posted July 21, 2015 Share Posted July 21, 2015 The recipe I linked above is the easiest thing in the world -- try it sometime! There's no waiting for things to come to room temperature, no slow drizzle of oil, no separating the eggs -- just dump it in the jar and blend it. Thanks, Shannon. I'll have to give it a try. Last time I tried it ended up a runny pale yellow with hunks like cottage cheese Link to comment Share on other sites More sharing options...
Kaytee7 Posted July 21, 2015 Share Posted July 21, 2015 Are there any suggestions for those without a stick blender? I used the recipe from the Whole 30 book and it did not thicken at all. Very liquidity. I have a regular blender. Thank you Link to comment Share on other sites More sharing options...
MeGA"gardener" Posted July 21, 2015 Share Posted July 21, 2015 Kaytee7 I only use a reg blender Mine is just fine The secret is to let the acid and egg yolks hang out a bit first I use one whole egg two egg yolks and 1/4 c lemon juice and Dijon whir it let it mix a minute Stop it can sit a minute Add salt if you'd like Put the. top on blender without the center leave open turn it on liquefy then slowly drizzle your oil All the way to a cup or so Voila! Pour into a mason jar or container and refrigerate overnight should thicken to about custard consistency Good luck! Link to comment Share on other sites More sharing options...
Rebe_J Posted July 23, 2015 Share Posted July 23, 2015 My mayo. Link to comment Share on other sites More sharing options...
Bronwyn Posted July 24, 2015 Share Posted July 24, 2015 I've learned some things about mayo throughout the past few weeks. My first two batches were absolute, complete disasters. I managed to save them by whisking a room temperature egg yolk in a bowl and mixing in the broken mixture very slowly using an electric beater. I feel like the trick with mayo is to add the oil very, very, very slowly. So slow that it will hurt your arm as you're doing it. If you add too much, you will overwhelm the emulsion and it will turn into a separated, oily mess. I make mine in a food processor on low. This can work in a blender, too on a low setting. I start by blending together one room temp egg, 1/2 tsp of salt and 1/2 tsp mustard powder with 1/4 cup of light tasting olive oil until it is a pale yellow emulsion. Then with the blender or food processor running, slowly, slowly stream in 1 cup of olive oil through the top spout. It takes about 2-3 minutes, but the slower you stream in the oil, the thicker your mayo will be. After it is blended, squeeze in juice from 1/2 a lemon and whir it around for a little bit longer. Voila! Hope this helps Link to comment Share on other sites More sharing options...
fmr_sailor Posted July 25, 2015 Share Posted July 25, 2015 You might try blending in another egg or yolk to try to thicken it. I make mine with a stick blender and noticed that the recipe I use for it calls for one cup of oil, not the cup And a quarter other recipes call for, so maybe the oil to egg ratio needs to be a little different. This is the one I use: http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/ There are also previous discussions on this, google whole30 mayo troubleshooting to find them. Used this recipe last night, and it turned out perfect! Made tuna salad with it today, and it was delicious!! Thanks!!! Link to comment Share on other sites More sharing options...
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