Made some mayonnaise and it turned out runny ...?

(Bansaw) #1

I drizzled the olive oil in carefully but it still turned out runny. :s

I’ll probably still use it so put it in the fridge, but its disappointing.
The eggs were straight from the fridge and not room temperature, so I don’t know if its that.
Or, when I saw it wasn’t getting thick I stopped drizzling in the oil, so in the end didn’t end up putting in the full one and a half cups.

Could any of those two factors contribute to the runny-ness?
Is there anyway to salvage it and make it thicker now?

(Recipie was:
a little onion & garlice powder
two eggs
1 1/2 cups olive oil
two tbsp of vinegar
salt
a little mustard )

(Dom DePlume) #2

Making mayo the classic way is rather a futzy p.i.t.a. Honestly, just use a jar and an immersion stick blender. No futzy drizzling required…

(Dom DePlume) #3

Also, it looks like you have too much liquid to oil (and I include the onion as a liquid: it releases a lot of water when blended down). If you want to salvage what you have, I’d blend 1-2 egg yolks (one at a time) in to what you have until it behaves itself…

(LeeAnn Brooks) #4

I think that onion was onion powder.
That shouldn’t add liquid.

#5

The main difference between your recipe and mine is that I use only one egg to 1 1/4 cups of olive oil (this is the recipe from the Whole30 book). So maybe too much egg, not enough oil? I’ve heard you can use one egg to a vat of oil and it just keeps emulsifying nicely.

And yes, totally, having the eggs be room temperature can make a HUGE difference. Learned that the hard way myself.

(Randy) #6

Put everything in a container at once, and use an immersion blender. Put the blender head over the yoke and blend for a few seconds before starting to move the blender up and down. 15 to 20 seconds total.

I do my eggs at room temp. But others say it’s not necessary.

(Karen) #7

Use yolks .

K

(Shayne) #8

Lots of good tips here. But for this runny batch, you can use it to make creamy salad dressing. Sometimes I make it runny on purpose just for salad dressing since I’m dairy free.

(karen) #9

I’ve had a strange reaction from my mayo both times I’ve made it. It’s disappointingly runny and unpleasant, more like an opaque yellow oil. ( I use an immersion blender). I stop the blender, walk away for a minute, come back, turn it on and the runny mayo fluffs up like magic within seconds. I have absolutely no idea why that happens, but it certainly wouldn’t hurt to try whipping it again.

(Alec) #10

I have made this mayo recipe a few times now and it worked each time. Really simple and recommended.

Cheers
Alec

#11

My mayo has never failed me. Don’t need room temp eggs or just yolks. Trick is the size of the jar is a perfect fit for the immersion blender, and that you use extra light tasting oil. 1 cup oil to 1 egg, splash of lemon juice and a couple squirts of Dijon. Stick immersion blender all the way down, turn on, slowly work your way up until all is emulsified. I eat a lot of homemade mayo. Very keto and goes into many dressings and dips!