Cover and refrigerate up to 4 days. The recipe called for two egg yolks, 1 t. red wine vinegar, 1 t. lemon juice, and 1 c. oil. That's dispiriting, but perfectly fixable. If the mayonnaise is too thick, you can whisk in a few teaspoons of boiling water. Keep a small cup of ice water next to your work area and at the first sign that your mayonnaise has broken add a few drops of cold water. My jumbo egg yolks weren't small enough for my last jar and my mayonnaise turned out like yours though it was still very delicious. If your mayonnaise is thin and streaky with visible ribbons of oil and mayonnaise it has curdled or 'broken." Risks and Side Effects On Cooking: A Textbook of Culinary Fundamentals; Sarah Labensky, et al. "By mixing in a very small amount of boiling water, such as 2 teaspoons, the lecithin in the mayonnaise will be reactivated and enable it to accomplish its thickening effect." I'm such a stickler for doing exactly what the recipe says I kept adding oil till I added all it called for. If you find that your mayonnaise has a smooth but thin, sauce-like consistency, add more oil -- a tablespoon at a time -- and keep whisking. Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. It can still be spread or used for a dip, but it's really too thick for my taste. Copyright © 2020 Leaf Group Ltd., all rights reserved. In a food processor, blitz while slowly pouring in oil. Fred Decker is a trained chef and prolific freelance writer. Importantly, add a little water as required when the mayonnaise gets too thick (it is easy to add most of the water after half the oil has been added). Mayonnaise recipes start with one or more egg yolks in your mixing bowl. Pour the mayonnaise into a jar and cover with a lid. It will thicken naturally as the additional oil disperses through the emulsion. Next Up. I didn't add water cause i wasn't sure if the oil from the recipe and water would mix well together. How Is Emulsified Shortening Used in Baking? When you begin, the oil should be poured in the tiniest stream, like in the picture below. This should bring the emulsion back together enabling you to continue. Season with salt. I would use only one egg yolk next time. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow. If your mayonnaise remains a bit thin after the initial whisking, or if it’s broken and separated, whisk in two teaspoons of boiling water. Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. Once the egg yolk has about doubled in volume, you can begin adding oil in a very thin, fine stream. I just tried making homemade mayonnaise today. Use a food processor with a small bowl to ensure the mayonnaise thickens. If using a food processor, place the egg yolks into the bowl of a processor, or in a mini-food processor. Keep the food processor on until it gets to a desired thickness. Keep pouring the oil until the mixture starts to look more like mayonnaise. Whisk a fresh egg yolk and a pinch of salt in the new bowl and start pouring in the failed mayonnaise a few drops at a time. Once the mayonnaise begins to thicken, you can pour the oil a little faster. Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick. It isn't chunky, it's not like it curdled, but the consistency isn't very smooth. Mixing mayonnaise with a whisk doesn’t seem to come out as thick as the immersion blender or food processor versions. It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille. You shouldn't have trouble adding water or any other liquid as long as you beat well. It forms a cloudy mixture when shaken, but quickly separates into distinct layers of oil and water-based vinegar. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. You do not need two egg yolks for 1 cup of oil. Here is a link that might be useful: Mayo, "I didn't add water cause i wasn't sure if the oil from the recipe and water would mix well together. ?? ??". If the mayo is too thick, it will look like clumps of jelly. Thanks for reminding me that sometimes you shouldn't follow a recipe exactly. Well, it depends a lot on the size of the egg yolks. Season with pepper and extra salt if desired. It should blend into the mixture as quickly as you pour it, so slow down or stop for a moment if that isn't happening. When you get down to about 1/2 to 1/3 cup of oil left, you’re mayonnaise should be getting really thick. What is lemon juice other than strongly flavored water? Whisk the ingredients except for the oil until creamy. Try not to cry or swear at it like I do. If you get it wrong, your mayonnaise might be disappointingly thin or -- even worse -- not come together at all. Taste and add more salt, pepper, mustard or vinegar if you like. Its not a pouring sauce. I agree with Lars: two egg yolks is one too many. The recipe I make only has one per cup of oil. Need to adjust to being an empty nester... Christmas Baking: Fudge and snack mix edition, Help me with this shortbread recipe, or better yet, share yours. what makes mayonnaise thicken like mine did? If the mixture splits, it is because you added the oil too quickly. hmm... adding lemon juice didn't seem to help much. If the mayonnaise is not thick enough, add a bit more oil. it is generally made with a mixture of egg yolk and oil mixture, but there are other vegetarian alternatives. The science-y bits you needs to know is that oil and water don't mix - but there are molecules in egg yolks where one end sticks to water and one end sticks to oil. Plus, the lemon juice or vinegar gives the recipe a pleasant acidic flavor that works well in many recipes. In another jar just like the first one, with an opening that just fits your immersion blender, put in one more egg yolk, and set the jar in warm water for a few minutes to warm. If the mayonnaise seems too thick, stir in a tablespoon or two of warm water to let it down. This recipe uses unsweetened soy milk and that provides the thickness that together with the oil creates this super thick vegan mayo that’s pretty much … I make 2 cups of mayonnaise when I do. In other words one yolk for one cup of oil. Some recipes call for it to be whisked into the eggs, but your mayonnaise will thicken better if you add it in the late stages. If you find that your mayonnaise has a smooth but thin, sauce-like consistency, add more oil -- a tablespoon at a time -- and keep whisking. Getting the ingredients to mix properly is the part that intimidates many home cooks. I also tried using coconut oil, but my mayonnaise would solidify in the refrigerator. Recipe description So annoying! I used to make my mayonnaise with extra virgin olive oil, but the flavor was just too strong—almost bitter! // Leaf Group Lifestyle. They make very thick, white mayonnaise in less than a minute. Some recipes call for it to be whisked into the eggs, but your mayonnaise will thicken better if you add it in the late stages. You can pipe it. It does have either a teaspoon or tablespoon of water in the addition to the same ingredients you listed. everything was fine for the first part and i'd added about 3/4 the oil to the egg yolk mixture in the running food processor, but then the mayonnaise got too thick and it clumped up on the blades. If it becomes too thick to turn around, you can add a little bit of either lemonjuice, water or vinegar to thin it again. Mine also has a little mustard. It's a simple process once you understand the principles and only needs a bit of patience. Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. The consistency of your finished mayonnaise is affected by the ratio of water-based ingredients to oil. Mayo should be thick enough for you to be able to stand the spoon up in it. When it's done right, the mixture becomes very stiff and spreadable. I also use an immersion blender with a 2 1/2 cup Ball jar too because it is oh so much faster. On Food and Cooking: The Science and Lore of the Kitchen; Harold McGee. Chill the mayonnaise in the refrigerator before serving. For tartare sauce, stir finely chopped gherkins and parsley through the mayonnaise. Don't let that deter you from making your own. As she observes, the result is less thick then a classic mayonnaise, but it is a wonderfully quick and reliable recipe if you haven't got the time or the inclination to wield a whisk for 10 minutes. Making mayo is a wonderful starting point for making all kinds of salad dressings, like blue cheese, Thousand Island, and ranch, as well as sandwich spreads like Russian dressing. Add about a teaspoon of water at a time. You can use an extra egg yolk and start the process from the beginning. Note: If it’s too thick you can add a few drops of water and stir through. Here is a link that might be useful: Making Homemade Mayonnaise, @lisbet - I sheepishly admit that I didn't even think to stop adding oil even when it reached a good consistency. Serve in a bowl or transfer to a jar and store in the refrigerator. Making mayonnaise in a food processor or blender Since these appliances’ blades rotate hundreds of times faster than a whisk, the oil can be added more quickly. Thick, creamy and glossy, this mayo impressed us with its creaminess, backed up by a pleasant tang. Whisk until the oil is completely incorporated before adding a few drops more. This recipe is thick and very mayonnaise-y, the other one that uses aquafaba is thinner and more like a salad cream. If you’re looking to add a thick, creamy texture to your dish, a bit of mayonnaise can go a long way. Mayo can be used to thicken sauces, drips and sides. i just bought a jar of heinz fresh n thick, reduced calories n fat free mayonnaise, however, the mayo is too creamy n thick, unsuitable for sausages, takoyaki, etc. Add a bit more lemon juice, or even a little water, a quarter teaspoon at a time. Make sure all your ingredients are at room temperature. If the mayo becomes too thick and you'd like to thin it out, blend water, 1 teaspoon at a time, into the mayo until you reach your desired thickness. Once the mayonnaise has started to thicken, pour the oil in a slow and steady stream. I would have just added more oil to it, and perhaps some more lemon juice. It requires just a few minutes of mixing as opposed to the hours of simmering required for ketchup. Thanks for the tip :). Repeat this a couple of times until your mayonnaise has the required consistency. One will emulsify a cup of oil though many recipes call for two.