Where did I go wrong????

Mobear · 05-21-2012, 12:35 PM

For over a year I have been making my own mayo using light olive oil and 1/4 to 1/3 c of coconut oil. I use an immersion blender cause I don't have a food processor. Never, ever had a problem until today

I made my new batch this morning and knew within a minute that things weren't going well. The eggs and oil didn't start to emulsify as they usually do. I kept blending for awhile moving the blender up and down.....but it didn't do anything. When I finally stopped after about 3 minutes it was totally liquid. I threw it in the fridge since I had to leave for an appointment and thought maybe I could use it as a base for ranch dressing. I just looked at it and the eggs and oil are totally separated and the whole thing should be thrown out.

I am so disappointed. Where did I go wrong

Soobee · 05-21-2012, 12:55 PM

I saw on some show that you can save mayonnaise. Start with a new egg. Beat it up really well. Drizzle the spoiled mayonnaise drop by drop until you have an emulsion. I am sure there are better descriptions of how to do this online.

Soobee · 05-21-2012, 12:57 PM

Google How to fix a broken mayonnaise. There's a video on it. I don't think I'm allowed to link.

Mobear · 05-21-2012, 01:49 PM

Thanks, I'll look!

tobelowcarber · 05-21-2012, 02:38 PM

Were the ingredients at room temperature and did you add the oil slowly?These can make a difference.

Ginaaaaaa · 05-21-2012, 02:46 PM

Also if its really humid I think it can affect the outcome.

gharkness · 05-21-2012, 02:49 PM

And was your egg good (i.e. not spoiled)?

Mobear · 05-21-2012, 04:40 PM

Thanks for all the replies. Yes, the eggs were fresh and all ingredients were at room temperature. It was slighly humid, but I made this all through last summer when it was humid and never had this happen.

I did watch the video that Soobee found (thanks so much), and think it might be ok. It did emulsify and its in the fridge. It didn't seem as thick as normal, but maybe it will be ok.

Guess I'll check it in the morning and see what I've got. I've gotten so used to this homemade mayo that regular store mayo tastes kind of bad to me now.

Mobear · 05-22-2012, 01:14 AM

Just checked my mayo and it tastes ok and it did emulsify, but it is as pourable as salad dressing

I really thought it would thicken up overnight as it usually does. Guess I am going to try and turn it into Ranch dressing since I have powdered buttermilk on hand.

I keep reviewing what I did yesterday and the only thing that was a little different from normal was that I used 1/3c instead of 1/4c of coconut oil. I reduced the olive oil slightly so I still had a total of 1c. I actually expected it to turn out a little more solid than usual

05-21-2012, 12:35 PM	#1
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,071 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Where did I go wrong???? For over a year I have been making my own mayo using light olive oil and 1/4 to 1/3 c of coconut oil. I use an immersion blender cause I don't have a food processor. Never, ever had a problem until today I made my new batch this morning and knew within a minute that things weren't going well. The eggs and oil didn't start to emulsify as they usually do. I kept blending for awhile moving the blender up and down.....but it didn't do anything. When I finally stopped after about 3 minutes it was totally liquid. I threw it in the fridge since I had to leave for an appointment and thought maybe I could use it as a base for ranch dressing. I just looked at it and the eggs and oil are totally separated and the whole thing should be thrown out. I am so disappointed. Where did I go wrong

Thread Tools
Show Printable Version
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

05-21-2012, 12:55 PM	#2
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,892 Gallery: Soobee WOE: Atkins Start Date: September 2000	I saw on some show that you can save mayonnaise. Start with a new egg. Beat it up really well. Drizzle the spoiled mayonnaise drop by drop until you have an emulsion. I am sure there are better descriptions of how to do this online.

05-21-2012, 12:57 PM	#3
Soobee Very Gabby LCF Member!!! Join Date: Dec 2006 Location: Massachusetts Posts: 3,892 Gallery: Soobee WOE: Atkins Start Date: September 2000	Google How to fix a broken mayonnaise. There's a video on it. I don't think I'm allowed to link.

05-21-2012, 01:49 PM	#4
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,071 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Thanks, I'll look!

05-21-2012, 02:38 PM	#5
tobelowcarber Major LCF Poster! Join Date: Feb 2012 Posts: 1,802 Gallery: tobelowcarber Stats: 136/126.8/115-120 WOE: JUDDD 4:3 with higer DD calories	Were the ingredients at room temperature and did you add the oil slowly?These can make a difference.

05-21-2012, 02:46 PM	#6
Ginaaaaaa Major LCF Poster! Join Date: Mar 2009 Location: Maine Posts: 2,183 Gallery: Ginaaaaaa Stats: 184/177/163/158 WOE: Low Carb Start Date: April 2009	Also if its really humid I think it can affect the outcome.

05-21-2012, 02:49 PM	#7
gharkness Major LCF Poster! Join Date: Feb 2008 Location: Plano, TX Posts: 1,676 Gallery: gharkness WOE: RNY Gastric Bypass 02-02-2007	And was your egg good (i.e. not spoiled)?

05-21-2012, 04:40 PM	#8
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,071 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Thanks for all the replies. Yes, the eggs were fresh and all ingredients were at room temperature. It was slighly humid, but I made this all through last summer when it was humid and never had this happen. I did watch the video that Soobee found (thanks so much), and think it might be ok. It did emulsify and its in the fridge. It didn't seem as thick as normal, but maybe it will be ok. Guess I'll check it in the morning and see what I've got. I've gotten so used to this homemade mayo that regular store mayo tastes kind of bad to me now.

05-22-2012, 01:14 AM	#9
Mobear Major LCF Poster! Join Date: Oct 2010 Location: OH Posts: 1,071 Gallery: Mobear Stats: 235/192/LESS WOE: Bernstein Start Date: 9/2010	Just checked my mayo and it tastes ok and it did emulsify, but it is as pourable as salad dressing I really thought it would thicken up overnight as it usually does. Guess I am going to try and turn it into Ranch dressing since I have powdered buttermilk on hand. I keep reviewing what I did yesterday and the only thing that was a little different from normal was that I used 1/3c instead of 1/4c of coconut oil. I reduced the olive oil slightly so I still had a total of 1c. I actually expected it to turn out a little more solid than usual