How do i make thick Mayonnaise?

Sting · 02-10-2013, 04:49 AM

Tried making mayonnaise a few times now each time it ends up watery like no thickness at all 3 egg yolks in a blender mix 20-30 seconds add Olive oil in "very slowly" even when i just added tspn at a time still no thickness.

Tried whole egg not just egg yolk add oil again slowly same thing watery no thickness just wondering what am i doing wrong?

Dottie · 02-10-2013, 04:54 AM

You need acid (vinegar or lemon juice) and a little salt as well.

Dottie · 02-10-2013, 05:01 AM

Also, don't blend the yolk so long. You can actually start to cook it by the heat of the blender that way. A few seconds is all it takes.

Do you make your own mayonnaise?

Sting · 02-10-2013, 05:38 AM

OK i didn't add vinegar nor salt i just blended the egg yolks and than added the oil would the vinegar and salt have made that much of a difference?

The blender does heat up as you said very quickly Dottie maybe I'm using the wrong blender blades or should it not make a difference?

Sting · 02-10-2013, 05:40 AM

I just followed this he seemed to get the mayo thick without adding the salt and vinegar at the start hmmm

Gordon Ramsay - Homemade Mayonnaise - YouTube

Dottie · 02-10-2013, 07:09 AM

Absolutely, the acid helps the chemical reaction to emulsify the mayo and keep it stable. For 1 cup of oil, add about 1 tablespoon of vinegar or lemon juice.
The blades get hot pretty fast, so really just 5 seconds is all it takes.
I also forgot: add a squirt of mustard, maybe 1/2-1 teaspoon. That also helps the chemical reaction. Dijon is fine, so is dry mustard powder(but only about 1/4 teaspoon), but anything with horseradish in it tends to make it break in my experience.
If you want it spicy, add horseradish or siracha sauce once it's thick

Sting · 02-10-2013, 05:43 PM

OK thanks Dottie

GME · 02-10-2013, 06:02 PM

Every time I see a mayo thread I have to put in my pitch for a stick blender.

Everything in the cylindrical container, blender on the b and slowly pull up. That is it. Presto blended in about 20 seconds and no dribbling.

lazy girl · 02-11-2013, 04:08 PM

Quote:

Originally Posted by GME

Every time I see a mayo thread I have to put in my pitch for a stick blender.

Everything in the cylindrical container, blender on the b and slowly pull up. That is it. Presto blended in about 20 seconds and no dribbling.

Yesterday, I made mayo with bacon grease, lemon juice and the yolk. The consistency was perfect, but I just used my whisk. Next time, I'm tryin ghe submersible blender. Thanks for the idea.

Charski · 02-11-2013, 04:16 PM

Quote:

Originally Posted by lazy girl

Yesterday, I made mayo with bacon grease, lemon juice and the yolk. The consistency was perfect, but I just used my whisk. Next time, I'm tryin ghe submersible blender. Thanks for the idea.

See if you can find some rice bran oil. It's pretty much flavorless so doesn't add any unwanted flavors to the mayo.

Walnut oil might be a bit strong and I didn't have great success with coconut oil because it hardens at refrig temps and I didn't care for the texture of the mayo that way - but experimenting is part of the fun til you find what you like!

lazy girl · 02-11-2013, 08:25 PM

Quote:

Originally Posted by Charski

See if you can find some rice bran oil. It's pretty much flavorless so doesn't add any unwanted flavors to the mayo.

Walnut oil might be a bit strong and I didn't have great success with coconut oil because it hardens at refrig temps and I didn't care for the texture of the mayo that way - but experimenting is part of the fun til you find what you like!

I will certainly look for the rice bran oil. Thanks for the tip!

tobelowcarber · 02-11-2013, 11:59 PM

Another important thing is- all ingredients have to be at room temp for the mayo to thicken.

Mimosa23 · 02-12-2013, 05:57 AM

Quote:

Originally Posted by tobelowcarber

Another important thing is- all ingredients have to be at room temp for the mayo to thicken.

When I use my stick blender to make mayo it's of no consequence what temperature the ingredients are. I use eggs and mustard straight from the fridge, and oil at room temp. Works anyway.

tobelowcarber · 02-12-2013, 06:05 AM

Quote:

Originally Posted by Mimosa23

When I use my stick blender to make mayo it's of no consequence what temperature the ingredients are. I use eggs and mustard straight from the fridge, and oil at room temp. Works anyway.

Interesting, last time I used cold ingredients and the mayo did not come out. I also used stick blender.

lazy girl · 02-12-2013, 12:16 PM

When you say stick blender, are you using the whisk attachment?

tobelowcarber · 02-12-2013, 12:20 PM

I am talking about immersion blender.

Mimosa23 · 02-12-2013, 11:37 PM

Me too, the one with the blade attachment, not the whisk...

02-10-2013, 04:49 AM	#1
Sting Senior LCF Member Join Date: Oct 2012 Posts: 196 Gallery: Sting	How do i make thick Mayonnaise? Tried making mayonnaise a few times now each time it ends up watery like no thickness at all 3 egg yolks in a blender mix 20-30 seconds add Olive oil in "very slowly" even when i just added tspn at a time still no thickness. Tried whole egg not just egg yolk add oil again slowly same thing watery no thickness just wondering what am i doing wrong?

02-10-2013, 07:09 AM	#6
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,533 Gallery: Dottie WOE: JUDDD calorie cycling plan	Absolutely, the acid helps the chemical reaction to emulsify the mayo and keep it stable. For 1 cup of oil, add about 1 tablespoon of vinegar or lemon juice. The blades get hot pretty fast, so really just 5 seconds is all it takes. I also forgot: add a squirt of mustard, maybe 1/2-1 teaspoon. That also helps the chemical reaction. Dijon is fine, so is dry mustard powder(but only about 1/4 teaspoon), but anything with horseradish in it tends to make it break in my experience. If you want it spicy, add horseradish or siracha sauce once it's thick __________________ https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools http://ndb.nal.usda.gov/ <--FDA nutritional counts http://www.thedailyplate.com/ <-- food and exercise tracking http://www.onlineconversion.com/ <-- cooking and other conversions Need to contact LCF? http://www.lowcarbfriends.com/contact.html

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02-10-2013, 04:54 AM	#2
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,533 Gallery: Dottie WOE: JUDDD calorie cycling plan	You need acid (vinegar or lemon juice) and a little salt as well.

02-10-2013, 05:01 AM	#3
Dottie Administrator Join Date: Sep 2000 Location: S.E. Texas Gulf Coast Posts: 68,533 Gallery: Dottie WOE: JUDDD calorie cycling plan	Also, don't blend the yolk so long. You can actually start to cook it by the heat of the blender that way. A few seconds is all it takes. Do you make your own mayonnaise?

02-10-2013, 05:38 AM	#4
Sting Senior LCF Member Join Date: Oct 2012 Posts: 196 Gallery: Sting	OK i didn't add vinegar nor salt i just blended the egg yolks and than added the oil would the vinegar and salt have made that much of a difference? The blender does heat up as you said very quickly Dottie maybe I'm using the wrong blender blades or should it not make a difference?

02-10-2013, 05:43 PM	#7
Sting Senior LCF Member Join Date: Oct 2012 Posts: 196 Gallery: Sting	OK thanks Dottie

02-10-2013, 06:02 PM	#8
GME Blabbermouth!!! Join Date: Jan 2008 Location: CA Coast Posts: 6,594 Gallery: GME Stats: 250/175/175 And again...223/208.4/146 5'7 WOE: Misc. Start Date: April 2000 (the first time)	Every time I see a mayo thread I have to put in my pitch for a stick blender. Everything in the cylindrical container, blender on the b and slowly pull up. That is it. Presto blended in about 20 seconds and no dribbling.

02-11-2013, 11:59 PM	#12
tobelowcarber Major LCF Poster! Join Date: Feb 2012 Posts: 1,796 Gallery: tobelowcarber Stats: 136/127.4/115-120 WOE: JUDDD 4:3 with higer DD calories	Another important thing is- all ingredients have to be at room temp for the mayo to thicken.

02-12-2013, 12:16 PM	#15
lazy girl Senior LCF Member Join Date: May 2009 Location: Amarillo, Texas Posts: 107 Gallery: lazy girl	When you say stick blender, are you using the whisk attachment?

02-12-2013, 12:20 PM	#16
tobelowcarber Major LCF Poster! Join Date: Feb 2012 Posts: 1,796 Gallery: tobelowcarber Stats: 136/127.4/115-120 WOE: JUDDD 4:3 with higer DD calories	I am talking about immersion blender.

02-12-2013, 11:37 PM	#17
Mimosa23 Blabbermouth!!! Join Date: Nov 2002 Location: Germany Posts: 5,926 Gallery: Mimosa23 Stats: 220/206/150 WOE: Nourishing Traditions without grains/IF	Me too, the one with the blade attachment, not the whisk...