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Homemade Mayo and I screwed it up. Need advise.?
I've been making mayo for about a month now. It calls for vinegar and lemon juice (one TBS each), tad of sugar and a tsp of salt. Two egg yolks and 1-1/2C oil. Also calls for 1tsp dijon mustard.
I've made this perfect many times, so I changed things up a bit and it didn't work. Which one of these was the reaction I didn't want so I don't do it again.
I changed lemon juice for lime juice, but the guy on youtube where I got the recipe from said it's supposed to be 2TBS vinegar and he just likes the taste of lemon juice.
I used sea salt instead of table salt to lower the sodium. It was freshly ground.
One egg had a double yolk and I didn't remove it, but I assumed that it was the same volume as the single yolk.
I omitted the mustard as I wanted standard mayo without it.
1. What did I do to ruin my mayo
and
2. Can I fix it?
I didn't overmix it, but it didn't thicken up like it's supposed to. Help, I need it for sandwich dinner tonight. Any ideas would be appreciated.
Ok, so I add the mustard next time. Can I fix the mayo I already have?
Everyone has been very helpful. I tried to add some mustard but ended it throwing it out and doing it over. I like the taste of lemon juice but I ran out so I doubled up on the vinegar. Not as bright. If you have any other recipes for mayo, I would love to have them. I also use a stick blender to make it as I ruined a cuisinart mayo before. I saw it on youtube and it's too easy.
6 Answers
- markLv 71 decade agoFavorite Answer
It was the omission of the mustard. Mustard is an emulsifier (facilitates combining ingredients that do not normally combine).
Sea salt should not be an issue
Another common error is adding the oil too fast. You should drizzle the oil in a very slow stream or the mayo will break (separate)
The change to lime juice should not have been an issue although lime juice mayo does not sound that good to me.
This site has some ideas
- ToffyLv 61 decade ago
Could be the lack of the mustard, but I think it is the lime juice addition. I don't think the lime juice has the same acidity as the Lemon Juice, or the Vinegar. I would add in some Vinegar and remix it, and that might take care of it. If not then add in a dab of mustard.
I have made mayo, years ago with only the Oil, egg, lemon juice and a bit of salt. The double yolk should not have caused any problem. The slow drizzling of the oil is crucial, and if you pour it in too fast, the mix may not set up and emulsify.
- 1 decade ago
The mustard is the emulsifier for this particular mayo recipe. Basic homemade mayo is just salt, vinegar, whole eggs, canola oil, so it was most likely the egg to oil ratio. The only thing I can think is to a little more egg till thickens. Why would you not use egg white its important for the thickness?
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