LookyLoo Posted February 26, 2017 Share Posted February 26, 2017 I made the basic mayo today and it did not go well. It seemed to be thickening nicely as I drizzled in the oil, then all of a sudden it was liquid. Any way to salvage this? Any idea what I did wrong? I doubled the recipe and used avocado oil instead of olive, but other than that followed the recipe to the letter. Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted February 26, 2017 Moderators Share Posted February 26, 2017 Fortunately, this has been discussed at length on these forums... go ahead and google 'whole30 mayo fail' and you'll find tons of threads with tips for saving it and if that doesn't work, tips for what to use it for. Link to comment Share on other sites More sharing options...
LookyLoo Posted February 26, 2017 Author Share Posted February 26, 2017 Thanks! I did search "whole30 mayo" and got nothing helpful, thus the topic. Guess the addition of "fail" makes all the difference! Link to comment Share on other sites More sharing options...
Bellmaestra Posted February 26, 2017 Share Posted February 26, 2017 One of the only mayo fails I had was when I tried to double the recipe! Stephanie Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted February 26, 2017 Moderators Share Posted February 26, 2017 28 minutes ago, LookyLoo said: Thanks! I did search "whole30 mayo" and got nothing helpful, thus the topic. Guess the addition of "fail" makes all the difference! Make sure you're searching this forum via google... the inhouse search function doesn't really work... Link to comment Share on other sites More sharing options...
LookyLoo Posted February 26, 2017 Author Share Posted February 26, 2017 Just adding this so it will show up for future mayo-ers: Put another room-temperature egg in the blender, then added the broken mixture from attempt #1 veeerrrrrrryyyyyyy slowly with the speed on low. Like, as slow as is physically possible. And it worked great for getting the texture right - it's perfect - although the end result is a little eggy flavor-wise. Would not be delicious alone, but would still work great as a base for some variations. Link to comment Share on other sites More sharing options...
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