Mayonaise to Runny. Help!

Moretta · 05-10-2008, 07:54 PM

I made mayo for the first time as follows:

1 cup of olive oil
1 large egg

I omitted the mustard, vinegar, because I cannot eat these items.

It came out runny. Anyway of thickening it?

LindaSue · 05-11-2008, 08:17 AM

I'm not sure what the vinegar does but the mustard acts as an emulsifier. I don't think you can make mayonnaise without mustard and some sort of acid.

SteveKITH · 05-11-2008, 08:56 AM

doesn't mayo need water? to emulsify you need fats and water, no?

LindaSue · 05-11-2008, 12:36 PM

I don't think I've ever seen a mayo recipe that had water in it. My guess is that the liquid is provided by the lemon juice or vinegar.

Ailuros · 05-11-2008, 12:42 PM

Apart from flavour, the vinegar (or lemon juice) seems to make the mayo thinner and whitens it. If I'm making it by hand, I'll just add bits of acid as I go along to stop it being too thick to mix.

The mustard helps to stop it curdling. It isn't absolutely essential, but it does make it easier. If it curdles, the way to recover it is to start with a clean bowl (slightly warm helps) with a fresh egg yolk in it, then beat in the curdled mixture drop by drop the same way you added the oil to the egg in the first place - but with luck, keeping it from curdling this time.

lowcarblulu · 05-12-2008, 09:55 PM

If you're avoiding prepared mustard and vinegar because of a gluten intolerance, try a small amount of dried mustard (like Coleman's) and use lemon juice for the acid. That should work just fine.

Moretta · 05-12-2008, 10:41 PM

I attempted another try at making the mayo tonight and it came out perfect.

My mistake was throwing the oil in all at once. I did add a bit of vinegar and then at the end I added 3 tbsps of hot boiling water as per my recipe. It came out great.

LindaSue · 05-13-2008, 05:54 AM

That's good news, Moretta. It does make a big difference how slowly you add the oil.

lowcarblulu · 05-13-2008, 07:19 AM

If you have an immersion blender, you add the oil all at once. If you're making it by hand, it's important to add the oil a drop at a time at first, until the emulsion starts, then you can add it a little faster, in a slow steady stream.

Glad your second attempt worked out!

05-10-2008, 07:54 PM	#1
Moretta Senior LCF Member Join Date: Apr 2008 Location: Canada Posts: 576 Gallery: Moretta Stats: 133.4 WOE: LC of some sort undecided which one Start Date: March 28, 2008	Mayonaise to Runny. Help! I made mayo for the first time as follows: 1 cup of olive oil 1 large egg I omitted the mustard, vinegar, because I cannot eat these items. It came out runny. Anyway of thickening it?

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05-11-2008, 08:17 AM	#2
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,010 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I'm not sure what the vinegar does but the mustard acts as an emulsifier. I don't think you can make mayonnaise without mustard and some sort of acid.

05-11-2008, 08:56 AM	#3
SteveKITH Senior LCF Member Join Date: May 2006 Location: San Diego, CA Posts: 230 Gallery: SteveKITH Stats: 415/335/240 WOE: Atkins Start Date: August 2004	doesn't mayo need water? to emulsify you need fats and water, no?

05-11-2008, 12:36 PM	#4
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,010 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	I don't think I've ever seen a mayo recipe that had water in it. My guess is that the liquid is provided by the lemon juice or vinegar.

05-11-2008, 12:42 PM	#5
Ailuros MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 1,650 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	Apart from flavour, the vinegar (or lemon juice) seems to make the mayo thinner and whitens it. If I'm making it by hand, I'll just add bits of acid as I go along to stop it being too thick to mix. The mustard helps to stop it curdling. It isn't absolutely essential, but it does make it easier. If it curdles, the way to recover it is to start with a clean bowl (slightly warm helps) with a fresh egg yolk in it, then beat in the curdled mixture drop by drop the same way you added the oil to the egg in the first place - but with luck, keeping it from curdling this time.

05-12-2008, 09:55 PM	#6
lowcarblulu Senior LCF Member Join Date: Nov 2007 Location: San Diego, CA Posts: 282 Gallery: lowcarblulu WOE: Protein Power Start Date: this time: October 2007	If you're avoiding prepared mustard and vinegar because of a gluten intolerance, try a small amount of dried mustard (like Coleman's) and use lemon juice for the acid. That should work just fine.

05-12-2008, 10:41 PM	#7
Moretta Senior LCF Member Join Date: Apr 2008 Location: Canada Posts: 576 Gallery: Moretta Stats: 133.4 WOE: LC of some sort undecided which one Start Date: March 28, 2008	I attempted another try at making the mayo tonight and it came out perfect. My mistake was throwing the oil in all at once. I did add a bit of vinegar and then at the end I added 3 tbsps of hot boiling water as per my recipe. It came out great.

05-13-2008, 05:54 AM	#8
LindaSue Big Yapper!!!! Join Date: Jun 2002 Location: Spring, TX Posts: 8,010 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	That's good news, Moretta. It does make a big difference how slowly you add the oil.

05-13-2008, 07:19 AM	#9
lowcarblulu Senior LCF Member Join Date: Nov 2007 Location: San Diego, CA Posts: 282 Gallery: lowcarblulu WOE: Protein Power Start Date: this time: October 2007	If you have an immersion blender, you add the oil all at once. If you're making it by hand, it's important to add the oil a drop at a time at first, until the emulsion starts, then you can add it a little faster, in a slow steady stream. Glad your second attempt worked out!