What am I doing wrong with my homemade mayonaisse?

Your over-mixing. To be more specific you are mixing it too fast for too long. Ever see a bag of blood at red cross or something? Spin that in a centrifuge and the blood "breaks" apart leaving you with separate products. I watched a food network show with Alton Brown and that was one point he drove home. The emulsion you are creating literally breaks. A baloon is nice and pretty till it pops. http://www.foodnetwork.com/recipes/alton-brown/may... is one of his recipes but the show was better for me. Heat is most certainly not the bad guy here. Slow your roll a bit.

I believe you are making a good decision. Don't pay attention to the sarcasm. If that person invested even 5 seconds of their time and looked at the ingredients they would KNOW they are compltely in the wrong. When a child needs to go soyfree I would not be inclined to offer you Kraft Mayo w/ Olive Oil which is also full of soybean oil. Sounds a bit counter-intuitive. Making your daughter fresh mayo shows love and even though you can go out and buy some additive and preservative laden mayo with olive oil churned out by a factory doesn't mean it is better. I would much rather express my love through food than taking the suggested easy out. Industiral food is perfectly fine for some but I thank you for staying away from all the extra junk Kraft adds to their varieties of mayonnaise. I have no idea why that person even suggested it. It is LOADED with soy.

Ingredients (20):

Water, Olive Oil, Soybean(s) Oil, Canola Oil, Vinegar, Food Starch Modified, Sugar, Maltodextrin, Egg(s), Salt, Egg(s) Yolks Enzyme Modified, Mustard Flour, Lactic Acid, Potassium Sorbate, Calcium Disodium EDTA As Preservatives, Phosphoric Acid, Onion(s) Dried, Garlic Dried, Flavor(s) Natural, Beta Carotene color(s) http://www.foodfacts.com/NutritionFacts/Regular-Ma...

1

It is not the type of oil it is two things, to much oil, OR

mayo is delicate and I would never use a blender, but if you must at the lowest sped. if you are really only adding one drop at a time you should be able to have more control over the out come of the recipe. The recipe may be calling for more oil that the amount of egg and so don't use as much oil. When it gets to the consistency that your want and looks right taste and decide to either stop there or add more oil.

The difference between a extra large egg and a large is actually 1 - 2 tablespoons.

The best thing you can do is just use the *new* way of making homemade mayonnaise. That method all but eliminates the "breaking" problem, and is much-much easier and quicker as well.

It's done with an immersion blender (also called a "stick blender" or "wand blender") used in a cup that's only a little wider at its base than the bottom of the stick blender containing at least the oil and egg.

Really clever how that equipment *forces* the emulsion to happen and at a perfect rate, even if one has no experience making mayo in that way or in the traditional way.

Here's one video that shows the process (in 20 seconds):

http://www.youtube.com/watch?v=X53OCdAsvL8

...and this link shows the video but also the particular ingredient list he used:

http://www.lastappetite.com/how-to-make-mayonnaise...

Keep in mind that mayonnaise can be made from any kind of oil, so you can buy mayonnaises that aren't based on "soy oil" (sometimes referred to as "vegetable oil"), or you can also make your own mayonnaises with many oils other than soy oils (grapeseed to olive oil, and many more).

You can read and see much more about using stick blenders to make mayonnaise, as well as all kinds of yummy ways to flavor mayonnaises, etc, in my blog entry here:

http://dianebmiscellaneous.blogspot.com/2012/06/ma...

...and my previous answer about making mayonnaise this way here:

http://answers.yahoo.com/question/index?qid=201205...

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Sigh I wish people would read the questions. The fact that Kraft makes one with olive oil makes my difference hear.

Sounds as if your are over mixing or trying to get to much oil in.

When you emuslify the amount of oil listed is an estimate. It may take a little more it may take a little less.

You need a steady stream, not drip by drip wich is where you may be over mixing it.

I could have likely helped you if you had posted your recipe, and the technique you are using....

Breaking is caused by two things - usually - heat and over mixing...they go hand in hand.

Too much heat, in your case you are over mixing the emulsifiers (thus building up heat by friction)

and adding the oil WAY too slowly.

Unless you are determined to make your own mayo, there are 2 brands of olive oil mayo, both of which are wonderful...Hellmans and Kraft. I highly recommend the Hellmans

I believe there is now Kraft Mayo w/ Olive Oil.