Help! Homemade Mayo separated!

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Advanced Search Rules New User Guide FAQ Advertise Contact Us

Forum -> Yom Tov / Holidays -> Pesach

View latest: 24h 48h 72h

TranquilityAndPeace

Sun, Apr 21 2024, 12:42 am

We made mayonnaise for the first time, using eggs and pouring the oil in veeeery slowly.

It looked fabulous.

An hour later, it’s all separated! I’m going to bed and putting it in the fridge, but what should I do tomorrow?

Put it back in the food processor for a while? Start a new batch from scratch? How do you get it to stay together?

TIA!!!!!

TranquilityAndPeace

Sun, Apr 21 2024, 6:06 am

Bump

Thank you!

amother

Rose

Sun, Apr 21 2024, 6:16 am

Put an egg yolk in a bowl. Start whisking your egg yolk and add your mayonnaise to the egg yolk one tablespoon at a time, whisking it constantly. Hopefully this will.fix your mayo.

Bnei Berak 10

Sun, Apr 21 2024, 6:59 am

Don't throw!
Heat up your mixing bowl with hot water and dry it. Add the new yolk as previous poster said. While beating non-stop add the failed mayo almost drip by drip. Your eyes should be looking in the bowl constantly.
Continue to add and whip.
The warmth of the bowl makes the yolks more willing to absorb the oil.
If your failed batch is very large you may use two yolks instead of one.

TranquilityAndPeace

Sun, Apr 21 2024, 10:04 am

Thanks so much!

My son who made this first batch is skeptical - he added the oil sssooo slooowly, why did this happen?

amother

Rose

Sun, Apr 21 2024, 10:24 am

TranquilityAndPeace wrote:

Thanks so much!

My son who made this first batch is skeptical - he added the oil sssooo slooowly, why did this happen?

Could be the ingredients were too cold. The eggs should be room temperature.

lucky322

Sun, Apr 21 2024, 10:26 am

if you have an immersion blender, it does a better job than food processor at emulsifying the eggs and oil.

Bnei Berak 10

Sun, Apr 21 2024, 11:10 am

amother Rose wrote:

Could be the ingredients were too cold. The eggs should be room temperature.

Oil and eggs MUST be at the same (room) temperature.
As a pre caution before once starts one may heat up they mixing bowl with hot water and dry it completely before starting. See my previous post.

Bnei Berak 10

Sun, Apr 21 2024, 11:11 am

TranquilityAndPeace wrote:

Thanks so much!

My son who made this first batch is skeptical - he added the oil sssooo slooowly, why did this happen?

Did you succeed to save the batch?

TranquilityAndPeace

Sun, Apr 21 2024, 12:38 pm

Bnei Berak 10 wrote:

Did you succeed to save the batch?

My son is in the process of trying!

If not, we’ll buy mayo. But my SIL doesn’t use cottonseed oil and I can’t find mayo made out of another oil.

Tova

Sun, Apr 21 2024, 12:56 pm

I was excited to see Liebers avocado mayo advertised until I looked at the ingredients in the store and it has avocado oil as well as cottonseed oil Sad

(why, by using all avocado they can charge the fortune they already do and people will buy).

amother

Lemonlime

Sun, Apr 21 2024, 1:01 pm

How to fix broken mayo
https://youtu.be/pk0NpHedD30?s.....5L-Lg

Page 1 of 1