Jessica4783 Posted February 14, 2019 Share Posted February 14, 2019 I'm not sure if I'm doing something wrong when I'm making the basic mayonnaise. I've tried to make it twice so far and it just ends up very liquidy. I've tried it with room-temperature items, I added the 1 cup light olive oil extremely slowly and it is still liquid consistency. I am using my food processor. What am I doing wrong? Link to comment Share on other sites More sharing options...
Moderators SugarcubeOD Posted February 14, 2019 Moderators Share Posted February 14, 2019 This has been talked about thousands of times on here Google being your best way to search, google 'whole30 forum basic mayo help' and you should get lots of results with tops such as keeping things room temperature, using an immersion blender, ways to save the mayo etc... too much to rewrite here Link to comment Share on other sites More sharing options...
SchrodingersCat Posted February 14, 2019 Share Posted February 14, 2019 Embrace the lazy and use this recipe: https://40aprons.com/whole30-immersion-blender-mayo/ Foolproof and amazing. Link to comment Share on other sites More sharing options...
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