Mayo troubleshooting help


NikkiD

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Hello all!  I did a search but couldn't find anything that really would answer my question, so apologies if this has been asked before.

 

I've made several batches of mayo, but all but my second attempt haven't turned out that well.  My main question is this:  I get it emulsified really well, it's just a tad on the thin side.  I use theclothesmakethegirl's video on making it.  I probably take at least 5 minutes to pour in the olive oil in the food processor!

 

I put it in the fridge, but later when I go to use it again, as soon as it starts to warm up, it separates.

 

Am I not actually getting it emulsified all the way?  Should I store it at room temp after making it?  I hate feeling like I'm wasting a cup of olive oil every time I make it.

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Try putting your next batch in a less cold place in your fridge. I've started putting mine in the door. If it gets too cold, bordering on being frozen, it will totally melt as soon as you serve it. You will know that this has happened because when you take it out it won't look shiny anymore -- it will look dense and pasty. You want it to stay shiny!

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@SpinSpin advised me that to get thicker mayo, add more oil. Maybe you're eggs are larger than what was used in the recipe. Maybe try a cup and quarter? It's my understanding you can take the mayo you have and add the additional oil (maybe a 1/4 cup in this case) to it as though you were still in the initial making.

 

On another note, I found that when I used avocado oil and sunflower oil, my mayos were not thick. When I used olive oil, it was as thick as grocery store stuff. It could be the olive oil you've selected is a component of the density you're getting.

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Try putting your next batch in a less cold place in your fridge. I've started putting mine in the door. If it gets too cold, bordering on being frozen, it will totally melt as soon as you serve it. You will know that this has happened because when you take it out it won't look shiny anymore -- it will look dense and pasty. You want it to stay shiny!

 

I usually keep it on the top shelf, and it does get pretty solid.  Even more solid than regular store-bought mayo, so that could account for the immediate melting!

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@SpinSpin advised me that to get thicker mayo, add more oil. Maybe you're eggs are larger than what was used in the recipe. Maybe try a cup and quarter? It's my understanding you can take the mayo you have and add the additional oil (maybe a 1/4 cup in this case) to it as though you were still in the initial making.

 

On another note, I found that when I used avocado oil and sunflower oil, my mayos were not thick. When I used olive oil, it was as thick as grocery store stuff. It could be the olive oil you've selected is a component of the density you're getting.

 

I'm using the Bertoli Extra Light Tasting olive oil, which seems to be a popular choice.  That's a good point about the egss - I hadn't thought of size issues.  I'm using large Kroger eggs.  On the next batch, I'll do another 1/4 cup during my pour, and see if that helps the thickness.

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I'm using the Bertoli Extra Light Tasting olive oil, which seems to be a popular choice.  That's a good point about the egss - I hadn't thought of size issues.  I'm using large Kroger eggs.  On the next batch, I'll do another 1/4 cup during my pour, and see if that helps the thickness.

 

I used that as well and mine came out very thick. Are you using the immersion blender method or a regular blender? If the regular bender, perhaps you're drizzling it too fast? If that's the case, doing the additional oil in the mix you already have can fix it, so I have read.

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Should I store it at room temp after making it?

  

You've gotten some good tips on mayo making, but I think this question should be answered too. The answer is no. Do not store homeade mayo at room temperature. Lots of foods can ferment and be perfectly safe but mayo is NOT one of those. Keep it refrigerated and remove only what you need right as you are going to use it. If it is emulsified properly, and the fridge isn't so cold as to actually freeze the mayo, the texture should be right without letting it sit out to "warm up"

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I used that as well and mine came out very thick. Are you using the immersion blender method or a regular blender? If the regular bender, perhaps you're drizzling it too fast? If that's the case, doing the additional oil in the mix you already have can fix it, so I have read.

 

I'm actually using a food processor, the small bowl of a Cuisinart.  I don't have an immersion blender, and I think my regular blender is too big for a small batch of mayo.  And I'm definitely not drizzling it too fast - I take a good 5 minutes to pour in the cup of olive oil.

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I'm actually using a food processor, the small bowl of a Cuisinart.  I don't have an immersion blender, and I think my regular blender is too big for a small batch of mayo.  And I'm definitely not drizzling it too fast - I take a good 5 minutes to pour in the cup of olive oil.

It's possible you are taking too long to pour in the oil. If your food processor tends to get warm after running for 5 minutes, that heat can effect the mayo. Also, it is possible to over blend which would also start to break down the emulsification. Try speeding that up a bit, around 2-3 minutes should be plenty?

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It's possible you are taking too long to pour in the oil. If your food processor tends to get warm after running for 5 minutes, that heat can effect the mayo. Also, it is possible to over blend which would also start to break down the emulsification. Try speeding that up a bit, around 2-3 minutes should be plenty?

 

I never thought of that!  I guess I figured the slower, the better.

 

I'm going to make another batch this weekend, so I'll speed up the process and see how that helps.  Thank you!

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If you can get your hands on a hand blender (maybe a cheap used one), it's worth it. I use mine for mayo, coffee, soups, all kinds of things. Super fast and easy to clean. And I have two food processors and an awesome blender. The hand blender is just so much easier for some stuff.

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I agree about the immersion blender--it's not just for mayo.  I make a breakfast casserole every week that calls for 18 beaten eggs. Stick blender makes that job much easier.  It's also used for homemade catsup, other sauces and dressings, soups, applesauce, etc.

 

If my immersion blender died, I would make a special trip to the store to replace it.

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I'm actually using a food processor, the small bowl of a Cuisinart.  I don't have an immersion blender, and I think my regular blender is too big for a small batch of mayo.  And I'm definitely not drizzling it too fast - I take a good 5 minutes to pour in the cup of olive oil.

Along with the size of egg & drizzle rate, it could also be the speed that you are using. I use a slower speed and I think that does not heat up the machine so much. FYI, I use the same recipe and food processor.
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Hi I'm new here. Just started my first w30.

I made the mayo today and tried to convert it into ranch. It ended up tasting more like tartar sauce. I think I added a little too much lemon and garlic. I was thinking of adding some coconut milk and maybe some more fresh dill.

Any other suggestions? I don't want to throw it out?

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I've made home-made mayo twice.  It turned out perfectly both times.  Here's the recipe I used which requires an immersion blender.  I picked up a very inexpensive bottom-of-the-line model at the grocery store and it works fine.  

 

http://thehealthyfoodie.com/fail-proof-home-made-paleo-mayo-whole30-compliant/ It seriously takes about a minute to make mayonnaise this way.  NO FUSS.

 

Kim

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The consistency is good for mayo or thick ranch. Just the taste is off. I'm gonna add some more dill and parsley. Maybe a little salt.

Then I'll add some coconut milk to thin it to more of a dressing.

I know in the link to the last recipe she uses water to thin it but I'm afraid that it will separate and right now that is not the issue. My mayo came together wel. l I think I should have left the garlic out completey when turning it to ranch and added the lemon a little at a time.

Oh well. Learning.

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  • 1 month later...

I attempted homemade mayo in my blender twice before I gave up and bought some compliant Primal Kitchen avocado mayo-which is delicious! My first attempt it broke so I took it out of the fridge and blended with another egg yolk and it worked perfectly. Second time it broke and I didn't bother to fix it, I didn't enjoy the flavor enough to justify it. An immersion blender is key I think, the comment above about a blender getting too hot totally makes sense. There are a lot of great comments on this thread though, maybe i'll have to get the stick blender and tweak my flavorings a bit- once I run out of my avocado mayo!

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I agree. I have no problems with mayo using a stick blender.

I had my first mayo fail today, after 2+ years of success in using my immersion blender. Tried saving it with adding a yolk and still no dice: liquid. I've kept the mixture, used a few tablespoons of it as a base to make salad dressing tonight (which was yummy).

Planning to get an avocado tomorrow, and will see if I can salvage an avocado mayo out of the remaining mixture.

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  • 4 weeks later...
  • 4 months later...

HEEELLLLPPPP!! Choosing to make mayo on day 4 while in the middle of that kill them all phase was probably my first mistake but I tried making the Mayo 3 time today and it was a complete disaster. Nearly threw the blender in the back yard! Taste is perfect but not thickening at ALL! I love to cook but this has me beaten!

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