andrealoureed Posted October 10, 2015 Share Posted October 10, 2015 Day one here! Made my mayo for ranch dressing. It was super runny. I am pretty sure it is because I poured the cup of EVOO in too fast out of fear of waking the baby with my new and very loud food processor. So I got the immersion blender out and pumped it up a bit but still runny. Ideas on how to make it creamier? Thanks! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 10, 2015 Moderators Share Posted October 10, 2015 There's been a lot of discussion of how to save failed mayo in the forums before -- try googling Whole30 mayo fail to find them. Maybe some of the tips on this thread will help. Link to comment Share on other sites More sharing options...
andrealoureed Posted October 10, 2015 Author Share Posted October 10, 2015 So awesome! Thanks! I put 'mayo' into the search box above and got nothing. I thought, there's no way I'm the first to mess this up! :-) Much appreciated! Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted October 10, 2015 Moderators Share Posted October 10, 2015 I'm not sure why the search function on the forum doesn't work well, but it really doesn't -- google works so much better. Link to comment Share on other sites More sharing options...
andrealoureed Posted October 11, 2015 Author Share Posted October 11, 2015 Ok thank you! Fixing my mayo today! Grateful for this forum! Link to comment Share on other sites More sharing options...
SMB2003 Posted October 29, 2015 Share Posted October 29, 2015 This might be too late......but I had the same problem with the 2nd batch I ever made and there was no way I was throwing it out!! I went to the internet to see if I could find a way to fix it. First I tried adding a few teaspoons of hot water and re-blending, didn't work........so I added a 2nd egg and whipped the crap out of it with my handheld mixer. It took awhile, but the mayo finally emulsified. Link to comment Share on other sites More sharing options...
Rebe_J Posted November 4, 2015 Share Posted November 4, 2015 I use an immersion blender and I have had one batch that just didn't want to thicken up. I added in more oil while blending and it tightened right up. Link to comment Share on other sites More sharing options...
ArtFossil Posted November 8, 2015 Share Posted November 8, 2015 The stick blender is foolproof IF you use a small, tall jar AND dump the egg, lemon and mustard in first, then the oil AND you start with the blender flat on the bottom. The physics of it is you are creating a vortex which draws oil down and spews emulsified mayo back up. Serious Eats has the recipe and video and it reall is less than 2 minutes! http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted November 8, 2015 Moderators Share Posted November 8, 2015 The stick blender is foolproof IF you use a small, tall jar AND dump the egg, lemon and mustard in first, then the oil AND you start with the blender flat on the bottom. The physics of it is you are creating a vortex which draws oil down and spews emulsified mayo back up. Serious Eats has the recipe and video and it reall is less than 2 minutes! http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html And an even easier version, where you don't even have to separate your egg, just put the whole thing in. (Also, for any recipe that calls for dijon mustard, be sure you read your labels -- many brands of dijon contain wine, which make them not okay on a Whole30.) Link to comment Share on other sites More sharing options...
ArtFossil Posted November 9, 2015 Share Posted November 9, 2015 You don't separate the egg in the Serious Eats version. Just dump everything in. You can use mustard powder. But I use Trader Joe's Dijon. Mine has no wine. Link to comment Share on other sites More sharing options...
Minimal4Me Posted January 3, 2016 Share Posted January 3, 2016 Most important is to let egg and lemon juice come to room temperature. And to add your oil very slowly. To save a fail use another egg. And pour the fail into the egg slowly until it emulsifies. Link to comment Share on other sites More sharing options...
Brewer5 Posted January 3, 2016 Share Posted January 3, 2016 Another vote for immersion blender. I shudder at the thought of the fails I had before buying that thing. And I was doing "everything right". Link to comment Share on other sites More sharing options...
Administrators ladyshanny Posted January 3, 2016 Administrators Share Posted January 3, 2016 Another vote for immersion blender. I shudder at the thought of the fails I had before buying that thing. And I was doing "everything right". Couldn't agree more and also a benefit because there is no annoying part of having to pre-plan to allow ingredients to come to room temperature. There's just "want mayo, dump ingredients in jar, blend, have mayo". Link to comment Share on other sites More sharing options...
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