Add the vinegar, salt and pepper and the mustard. Fix #1 – The Water Cure. 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. Thanks for reminding me that sometimes you shouldn't follow a recipe exactly. If you’re looking to add a thick, creamy texture to your dish, a bit of mayonnaise can go a long way. Increase mixer speed to high and slowly pour oil into egg mixture, beating until mayonnaise is thick and creamy. My recipe has one egg yolk and 3/4 to 1 cup oil with the rest of your ingredients pretty much the same. Season with pepper and extra salt if desired. Mixing mayonnaise with a whisk doesn’t seem to come out as thick as the immersion blender or food processor versions. Cover and refrigerate up to 4 days. Plus, the lemon juice or vinegar gives the recipe a pleasant acidic flavor that works well in many recipes. A note on the amount of oil. "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." Mayo can be used to thicken sauces, drips and sides. Mayo should be thick enough for you to be able to stand the spoon up in it. When the mayo has reached the thickness that you want....just stop adding oil! Fred Decker is a trained chef and prolific freelance writer. This should bring the emulsion back together enabling you to continue. If the oil starts to build up at all, stop pouring and whisk the mayonnaise briskly until the oil has incorporated. sigh.... thanks for the suggestions though. I'm such a stickler for doing exactly what the recipe says I kept adding oil till I added all it called for. Scroll down to #7 in the instructions. When you begin, the oil should be poured in the tiniest stream, like in the picture below. If the mayonnaise is too thick, you can thin it with a little bit of warm water. It's a simple process once you understand the principles and only needs a bit of patience. To fix broken mayonnaise, add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again. The more water it contains the thinner it becomes. If you ever notice the oil building up, stop pouring it and whisk the mayo briskly until it is incorporated. To fix this, add 1 tablespoon of hot water to the mayo and beat or whisk together and it will be the right consistency. Thanks for the tip :). It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille. i tried beating it be hand when adding the extra in, but still is very thick. Whisk the yolks with a small pinch of salt, which helps them thicken, and then begin adding the oil a few drops at a time. Mayonnaise is an emulsion. hmm... adding lemon juice didn't seem to help much. Mayonnaise is a basic cold sauce which can be used as a base to make lots of other sauces. Once the oil is all added you will be left with a thick mayonnaise. About 2/3s done. 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. I just tried making homemade mayonnaise today. Mayonnaise typically includes an acid like lemon juice or vinegar, oil, and egg yolks. Then, a slow steady stream of oil can be added. Work slowly and carefully until it's mixed in then add any remaining oil from the original recipe. The recipe called for two egg yolks, 1 t. red wine vinegar, 1 t. lemon juice, and 1 c. oil. If the mayonnaise seems too thick, stir in a tablespoon or two of warm water to let it down. Use a food processor with a small bowl to ensure the mayonnaise thickens. For a richer mayo, use only the egg yolks rather than the entire egg. Whisk the ingredients except for the oil until creamy. I used to make my mayonnaise with extra virgin olive oil, but the flavor was just too strong—almost bitter! Did I maybe add the oil too fast? 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. You can pipe it. I would use only one egg yolk next time. Whisk until the oil is completely incorporated before adding a few drops more. But I'm going to go back and make it again and I won't add all the oil this time. They make very thick, white mayonnaise in less than a minute. "To thicken your mayonnaise, bring 2 teaspoons of water to a boil and whisk in the egg yolk," she adds. Open the blender, add another large splash of oil, turn again. Getting the ingredients to mix properly is the part that intimidates many home cooks. I make 2 cups of mayonnaise when I do. Then I discovered avocado oil. 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. If the mayonnaise is too thick, put on the food processor and add some lemon juice, vinegar, or warm water till the desired thickness is achieved. Check it for taste and then (if need be)add a bit more lemonjuice, vinegar, or water to thin your mixture. Here is a web with very helpful instructions. If you try to make too small a batch, there simply won’t be enough volume for the mayo to thicken. The recipe I make only has one per cup of oil. Mayonnaise recipes start with one or more egg yolks in your mixing bowl. Mayonnaise in a blender. Continue to process until all the oil is incorporated. Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. On Cooking: A Textbook of Culinary Fundamentals; Sarah Labensky, et al. I would have just added more oil to it, and perhaps some more lemon juice. Beat egg yolks, vinegar, lemon juice, sugar, mustard, and salt together in a chilled bowl with an electric mixer. All ingredients need to be room temperature, so plan ahead by taking out the eggs at least thirty minutes before you need them. It can still be spread or used for a dip, but it's really too thick for my taste. Steps for How to Thicken Mayo: Set aside the mayo that won't set up. Variations to Homemade Mayonnaise. Chill the mayonnaise in the refrigerator before serving. If making by hand, skip the whole egg and use just an egg yolk in its place. While adding the oil, stop your machine to check how the consistancy is getting along. 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. I found this..but it only tells what to do if the mayo get's to thin..but maybe the problem lies in how you made it? 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