This trick of yours worked like a charm. We are going to find out! Just stirred it, and it looks good. Thank you so much for you post! In the past I’ve grudgingly thrown a failed batch out – but next time I’ll try your tip! Fix #1 – The Water Cure 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. I have many more failures than success. Perhaps it’s less about room temp eggs and more about COLD OLIVE OIL??!! Using your method, I not only salvaged the mayo which thickened up so beautifully but I only had to use a couple more tsp of oil. Aioli? Thank you so much for this tip. It was about 10 degrees cooler in the house the next time I tried it. I am a fairly accomplished Paleo chef, but I’ve tried avocado oil mayo twice with poor results using a couple different recipes and methods. (Or if you use your blender – I love my. Now here’s the problem. You’ll Need: Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top (photo 2). I’m beating 2 more yolks and the mustard then slowly adding the oil mix that won’t solidify. I allow that it might cause problems with emulsifying yolks, and whipping whites, so that could well have been the case here. I’d only do that if I didn’t trust the source, otherwise, raw eggs are good for you! I DID drizzle the oil very finely, but I don’t think that food processors have the oomph that a blender does. I could not believe it happened so quickly and just when it was almost complete. Thankfully, that’s when I said while making my homemade mayo, “Aaahhh! Kelly, The way I know that garlic powder is spicy is because I actually put a tiny bit on my tongue when I wanted to see what it tastes like, compared to garlic salt. thank you . I almost choked a little, that’s how much it burns! They swore up and down that women who were having their “time of the month” could not make mayonnaise. Mine wouldn’t thicken, i did what you said and it worked! I used a food processor and I am thinking THAT is perhaps where I made my mistake. I got my Mom’s recispie out and it didn’t thicken. Great tips Kelly. The yolks will accept the oil or not right away. That plant protein is what gives vegan mayo its texture and consistency. Gluten/Grain-free/Keto/Low-Carb Recipes & Ideas, Arthritis-Rheumatoid Arthritis-Bone Health, Back Pain-Neck Pain-Migraines-Chronic Pain, Colds-Infections-Antibiotics-Respiratory Problems, Healthy Pregnancy-Babies-Infertility-Sterilization. Check out the original post with more info here: https://kellythekitchenkop.com/2009/06/homemade-mayonnaise-recipe-that-tastes-great-finally.html. Worth every penny. This all depends on the efficiency of the food processor or blender that is used to make the mayo. I have tried Kelly’s suggestions above to save it and it never works for me. Curdles or breaks Use olive oil, some garlic and lemon, salt at end for flavor. Nada. It’s thick, creamy, and rich, … When you're done adding all of the oil, put the lid plug back on and turn the blender to high until the … That’s great news that you saved it after all! Thanks so much for the advice. Thanks . I learned 2 things: How to fix the mayo and not to put more than the amount of mustard indicated in the recipe. I’ve never been successful using the stick blender method, although I purchased the stick blender solely to make mayo after reading of others’ success with it. These may include posts with an endorsement, recommendation, testimonial and/or link to any products or services from this blog or social media posts, as well as other paid sponsor links, but there is no additional cost to you. – Diana x. Whisking constantly, slowly drizzle in olive oil. it still didn’t do anything. Saved by the Kitchen Kop! I just made my first recipe of your homemade mayo. I tried to find the link for the Mayo also and only get a blank page that says it’s saved this spot for your ad. I made your homemade mayonnaise yesterday, and it failed the second time in a row. … It’s hard getting a lot of these products locally in Winnipeg. Mix in olive oil, and have a taste and see if you would like to add more salt or acidity. Lynn, you’re not just adding more yolks though are you? Yeah, mayo can be really weird. So, my solution is, I make a homemade version, but here’s the catch, it’s both oil-free and egg-free. I love having extra mayo around. Except for the extra saltiness from having tried to get it going 3 different times! Thank you!!! This is going to sound crazy but many years ago I tried to make mayonnaise and it was horrible. It worked great on my failure. I made note in today’s post that linked to here, you must not have seen it. It has worked perfectly every time except once…on an overcast day when I decided to experiment and see if the cookbook authors were correct. Instead of using egg yolk, three tablespoons of aquafaba … Make mayo fine, by hand using whisk. Blend on high with the immersion blender for 30 seconds or until frothy. What am I doing wrong????? | Vegan mayo is gaining momentum as the new generation’s condiment of choice. Plain Greek yogurt! The moment was redeemed with joy when your solution worked perfectly. Yesterday I failed a batch, tried to fix it and failed again, SOOOO I tried AGAIN and that time saved the whole batch and just had a lot of mayo! But I was determined to make it work. I’d actually did it with grain mustard coz I dont have Dijon. Thanks! Cheers, I give up!!! Magically, we have MAYO! Sure you can! I’ve been making it with an immersion blender for months with no issue, this was the first time it would not emulsify, and after the second egg yolk didn’t work either (as per instructions, using the failed batch like the new oil to drizzle into the new yolk mix). I usually use mayonnaise in a lot of what I call “pasta delights”, dishes where I experiment with different types of fillings, such as tuna, chicken, and even ground up chicken patties, combined into pasta. So if you’re looking for a new food processor, blender, cutlery or even a knife, pop over to the Harts of Stur website and I’m sure that you will find exactly what you need at a great price and their customer service will never disappoint! So true – and sometimes that stick blender just doesn’t do the trick. I hope that you love every recipe that you make! (I should add that advice to the post…). It calls for 6 simple ingredients, it comes together in under 5 minutes, and it tastes just as good as the real thing. This was my first batch that didn’t work out and I’ve made may MANY times before so I was perplexed – I think my egg/lemon juice mixture wasn’t warm enough originally??? Cut the Tofu into … OK, SO I tried it again about a week later. I couldn’t save it, but I made the most delicious salad dressing ever! I never heard of using sesame oil. Try not to cry or swear at it like I do. . Let set in refrigerator uncovered, for 30 minutes, allowing the mix to fully emulcify. I rescued a batch that I had stuck in the refrig by warming it in a bowl of warm water, shaking it vigoroursly and adding it slowly to two room temp egg yolks as you suggested after posting my first comment and it actually worked this time! The texture will be very similar to custard. i tried to follow the link, to the non homemade mayo and it lands at village green market place > condiments, but the page appears to be blank and/or corrupted. I actually make it in the tall plastic measuring cup that came with my stick blender. I’ve had to go through this process three times before but it finally thickened! Making mayonnaise in it would either leave me disappointed or make me fall in love with my new food processor since the mayo needs to be super creamy, smooth and velvety. Luckily, my husband refused to let me throw out the 8 egg concoction and we just put the whole mess back in the blender jar, put the lid on and left it there for a day while we were out of town. Can’t wait to try your recipe – we love the taste of hellman’s, just not the ingredient list!! Mayo sure can be crazy. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. In all the batches I've made over the years, and this is since I was done experimenting and had my recipe figured out, so we're talking about dozens and dozens and dozens of batches, I've only had it totally and completely bomb once. SO glad that you loved it, Robyn! It worked, and you saved me the $10 I spent on macadamia nut oil. if your mayo is vegan/veg then you can try dissolving some agar-agar in boiling water and adding it to the mayo.just leave it to set . If you don’t want to keep going, try mixing some sour cream into it and herbs for a ranch dip. I wonder what seasonings are in traditional mayonnaise, for example, Best Foods, that make it taste so amazing? Too much lemon juice or vinegar added By the way, my most consistent success is with my blender (and I like that it’s hands-free), but many people do it with a stick blender and have no problem. Ready in 5 minutes or less. The mix will start to emulcify as you whisk. Can’t wait to try this trick! a video that shows how I make homemade mayo FAST, homemade ranch dip or ranch salad dressing, You MUST take this too, it's scary even my doctor didn't know, Why we ditched reverse osmosis water (and what to drink instead), Affiliate Disclosures, Disclaimers, Privacy Policy, Terms and Conditions page. Today I started again with another egg, and a squeeze bottle, adding the original mess one drop at a time. , You saved my mayonnaise! So I used plain organic distilled white vinegar that I normally use for laundry. All rights reserved. Place in a food processor, or a high-speed blender. msnider, In a separate thread, Kelly indicated that the product is from Wilderness Family Naturals. The yolks were warm, I slowly added the failed batch…nothing is working! Spread on a sandwich and enjoy! Having one’s mother in law over for dinner has been known to turn mayo to liquid too! Thank you so much. It was too thin, but your tip for fixing it worked perfectly. One of these days I will make mayo, I’m sure, but l wanted some Toom because l was feeling sick and it’s basically blended garlic cloves, lemon juice and canola oil (why it isn’t olive oil is beyond me), but that is Toom and l urge you to try it one of these days if you are adventurous! Harts of Stur was established in 1919 in Dorset, they are one of the UK’s largest in-store and online cookware and kitchenware retailers and sell a wide range of products at a competitive price with great service and value. I Found your page a while back and I’m hugging myself for bookmarking it! Thank you. And the reason why I make my own mayo at home is that I know exactly what goes into it, no preservatives or ingredients that I’ve never heard of before and can’t even spell. Is she right, I wonder? If you know you’ll have it setting out where it’s warmer, maybe only use the other oils in that batch…? It didn’t go runny, but I’d used a mix of oils including coconut and bacon grease which of course makes it a bit stiffer. It thickened easily despite strange guttural drowning noises from mixer. Thanks again from two very happy people with lovely home-made mayonnaise . Not sure why the separation at such a late stage but the save-the-mayo technique I learned here worked great! Can’t mayonnaise be oil-free and egg-free? You saved my mayo, I never had it thinner than soup and sooo separated. Thank you — resorting to beating a new egg by hand, then my electric hand mixer when my hand gave out, worked! I am on my 4th batch today and am almost in tears because I am wasting expensive organic oil. Can you just put the runny “mayo” in the fridge overnight? (Which was fine since I needed it for a big batch of broccoli salad.). Oooooh sweet Canada it burned like a hot bean dip! If your milk is cold, you can microwave it for about 20 seconds. So far I’ve added 4 more yolks (2 on different occasions) and still had no success. It’s really easy and you know right away if it is emulsifying or not. Aioli is mayonnaise sauce flavoured with garlic. Add aquafaba to a tall glass jar (I use a mason jar) along with sea salt, mustard, vinegar and maple syrup (or sugar). Kelly: you saved my day! Whew! To make vegan aioli, use the mayo as a base and mix in pureed garlic. Thanks so much! All went perfectly and it was getting so thick I decided to use my immersion blender for addition of last ounce of oil. Sometimes it’s just so fussy for who knows what reason! I have tried making vegan mayo with coconut milk and it did NOT work. If you use mayo just as a condiment as most people do, it really shouldn’t contribute to weight gain, and the eggs (especially if they’re pastured eggs from a local farmer who has his hens outside, pecking around and eating bugs) are really good for you! Never make mayo on an overcast day. I very rarely indulge in expensive products and avo oil is one of the few things I’ll splurge on. ***Try it with a small amount first before you waste a bunch of sour cream though! It’s weird how fussy mayo can be, but not always. Then blend on high with lemon juice and mustard. Sometimes you just never know with mayo! The only problem is that I now have only five days left to use up and entire cottage cheese container full of the stuff since it has a seven day shelf life. The easiest and most delicious homemade vegan mayo recipe you have to know. Cheryl, I’m so glad this helped you! I had a mayo disaster and googled how to fix it and found your site. One will emulsify a cup of oil though many recipes call for two. Hope that helps! Thank you! I don’t know. Garlic powder is a bit much for a mild version!”, I’ll bet it depends on where you get it and also how fresh it is though. Ps. The last time I used my stick blender, I ended up with mayo all around the kitchen -walls, floors, countertops- my dog & cat loved it but I was tired of the physical work it took for me. Your solution worked like a charm. For example, is there an ingredient that can thicken it, that won’t be a preservative? Soak them for 30 minutes. This KitchenAid food processor from Harts of Stur online store, is so easy to set up and use. Kelly- I’ve only made mayo once so far (good oil is soooo expensive, and even fermented it goes bad before I can use all of it), and that time it separated. Mix in the olive oil, and have a little taste to see if you would like to add more salt or acidity. And I didn’t! Combine white vinegar, Stevia, and yellow mustard and whisk until evenly mixed. Slowly add Greek yogurt, one scoop at a time, and whisk until well mixed. I’ve got eggs on the counter now to make some in a while. I tried making mayo for the first time last night, using an immersion blender, and though it seemed like I had an emulsion after I added all the oil it liquified. I’m a woman who’s sight impaired, totally blind to be exact, and I absolutely love mayonnaise! I have one suggestion you could try, but I don’t know if it REALLY makes a difference or if there’s something weird about me, but…. Runny, you know? This mayo is egg-free, cholesterol-free, soy-free, gluten-free, easy to make and so much cheaper than store-bought mayo. , Thank you!!!! THANK YOU for this post! Thank you so much for posting this fix! When that happens, if you don't want to keep going, try mixing some sour cream into it and herbs for a homemade ranch dip or ranch salad dressing. Thank you so much! Keep in mind, once in a great while, I just can’t save it, and I have no idea why, but *usually* this method works! Your mayonnaise, bring 2 teaspoons of water to a boil and whisking... 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