Bchap 1 Posted July 5, 2016 Share Posted July 5, 2016 I made my first batch of mayo and didn't seem like it emulsified very well. It's still very liquid instead of creamy. Any suggestions? Link to post Share on other sites
Administrators ladyshanny 7992 Posted July 5, 2016 Administrators Share Posted July 5, 2016 Copy and paste the following into your Google search bar and you will get tonnes and tonnes of threads discussing this very thing: forum.whole30.com: mayo Note that google is the easiest way to search the forum and nearly everything you can think has already been asked and answered multiple times. Just type "Whole30 + your question" into Google. If you want specifically forum results, use "forum.whole30.com: your question" in the search bar Link to post Share on other sites
Bchap 1 Posted July 5, 2016 Author Share Posted July 5, 2016 Great thx $ Link to post Share on other sites
bertadee 7 Posted July 5, 2016 Share Posted July 5, 2016 A stick blender is a miracle appliance! Link to post Share on other sites
hmg1993 148 Posted July 6, 2016 Share Posted July 6, 2016 Having your egg yolk and lemon juice at room temp is really key. Then add oil really slowly. Never fails! Link to post Share on other sites
NoMoreCrunchyCravings 508 Posted July 6, 2016 Share Posted July 6, 2016 I just marinated and poached three large basa filets in a failed batch of mayo the other day-- MMMMMMMMM!! Failure turned delicious success Link to post Share on other sites
MidModJenn 103 Posted July 7, 2016 Share Posted July 7, 2016 I just tried making mayo tonight, and it wouldn't emulsify at all despite following the directions to a T. Or so I thought... after we poured the liquid down the drain (it was grossing my husband out), he looked at the ingredients left out on the counter and said, "wait a sec... did you use mustard POWDER instead of actual mustard?" Oops, I didn't even think that liquid mustard would have been the key since it has vinegar in it! Off to the store to buy more avocado oil tomorrow... Link to post Share on other sites
SpunkyBug 147 Posted July 8, 2016 Share Posted July 8, 2016 I use powdered mustard all the time with no problems. I use this recipe: http://meljoulwan.com/2010/06/03/the-secret-to-homemade-mayo-patience/ If you don't have an immersion blender, I would seriously recommend getting one. There's no slow pouring of the oil needed with a stick blender. Plus, most of them come with a tall container perfect for making and storing your mayo. If there's any chance you will be making mayo every week, get one now! Link to post Share on other sites
Rebe_J 384 Posted July 8, 2016 Share Posted July 8, 2016 With an immersion blender, just dump and blend. I made this video a few years ago. https://youtu.be/znxIwnbHFSQ?list=FL5X6Mw-4PUz5mAEXo0yq3DQ Link to post Share on other sites
NoMoreCrunchyCravings 508 Posted July 8, 2016 Share Posted July 8, 2016 Next time, don't trash your failed mayo-- use it as a delicious marinade for meat or fish. I do, then if it's fish, I poach it in the soaking marinade. If it's chicken or beef or something, try grilling or sautéing it. My fish comes out delicious that way! Link to post Share on other sites
Alicia C 30 Posted August 7, 2016 Share Posted August 7, 2016 On July 5, 2016 at 10:10 PM, NoMoreCrunchyCravings said: I just marinated and poached three large basa filets in a failed batch of mayo the other day-- MMMMMMMMM!! Failure turned delicious success I just had a failed mayo yesterday (to which I added cilantro and garlic) - I love this idea for the failed batch - I have fresh shrimp in the fridge I'm going to try this out with. Link to post Share on other sites
NoMoreCrunchyCravings 508 Posted August 8, 2016 Share Posted August 8, 2016 22 hours ago, Alicia C said: I just had a failed mayo yesterday (to which I added cilantro and garlic) - I love this idea for the failed batch - I have fresh shrimp in the fridge I'm going to try this out with. Sounds like it will be delicious! Link to post Share on other sites
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