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Aug 21, 2007 12:41 PM

making a thicker mayonnaise

does anybody know how to make a mayonnaise that's a little thicker and less eggy? i'm thinking about something like Hellman's mayonnaise.


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  1. Aside from resorting to industrial ingredients, the only sure way I've found to make very well-jelled mayonnaise is to make it on a cool, very dry day. My summer mayonnaise in Nashville was almost always runny, but in late October it was like butter. Here in SoCal, it's usually pretty thick, but then I have the AC on...

    FWIW, I always use James Beard's Cuisinart method, with one extra-large or jumbo egg, two tablespoons of vinegar or lemon juice, salt, a dab of Dijon mustard, ten ounces of oil, all at room temperature. Put all of the ingredients except the oil into the container, add 1 Tbsp. of the oil, process for a minute, then pour two ounces of the oil into the pusher tube and let it drool in through the metering hole. Then remove the pusher and trickle the rest of the oil in slowly. On a typical California day, this yields a mayonnaise that you can actually peel off of the processor blades. I also like the fact that it uses both yolk and white, which raises the protein and lowers the fat a bit.

    I usually use half olive and half canola oil, though nut or avocado oils are very nice, too. I also almost alway drop a clove of garlic into the running processor before adding any of the ingredients, scrape down the sides, and then proceed...just 'cause that's the kind of guy I am.

      1. re: Sam Fujisaka

        Yes, up to a point. Then if it breaks on you you'll need to throw in a yolk, and there you go getting all eggy again!

        1. re: Sam Fujisaka

          Mustard also acts as a thickener/emulsifier.

          1. re: maria lorraine

            I take a dab of mustard as a very necessary given when makinig mayo--although I don't know why it works.

            1. re: Sam Fujisaka

              I read on EGullet that it's the mucilage in the mustard seeds that gives mustard and mustard powder its emulsifying effect.

        2. I just made a mayo that only used milk, lemon juice, and oil (and a clove of garlic and herbs) and it came out pretty thick. It's a tiny bit fluffier than Hellman's, but it was thick and I had to scrape it down and out of the food processor. Since there's no egg, it definitely wasn't eggy. I'm not sure how it would taste compared to a more traditional mayo, though, since mine had a cup of herbs and wasn't "plain".

          1. IME you need to really whisk the egg yolks, until they thickens up well. Other than that I really get best results with grapeseed oil, which supposedly contain natural emulsifiers.

            One trick I haven't done in ages is too freeze the yolks then thaw 'em out and use them. They come out real thick that way. The trick is from Shirley Corriher, but it's not in her mayo recipe. Something she mentions in passing in that chapter IIRC.

            1 Reply
            1. re: AAQjr

              I haven't ever made mayo from scratch, but I absolutely adore the stuff, so I thought I would throw in my 2 cents worth.

              I wouldn't go so far as to say I can eat it by the spoonful, but when making a sandwich I will lick the spoon after slathering some on. Yes, I use a spoon rather than a knife.

              I was a vegan for awhile and used a vegan mayo, "Vegannaise", that was really quite "clean" tasting IMHO. Later when I went back to THE DARK SIDE (or, at least the dark side of vegetarianism) I tasted some Hellman's and it was so eggy it was if I were eating egg salad. My preference is Kraft. Ummmm....KRAFFFFFT!

              That being said, I have made all sorts of flavored mayos (using Kraft, neophyte to true mayo making that I am), including a habanero-basil mayo that I had to use in tiny amounts in order to build my tolerance (but MAN was it GOOOD!), and also a curry mayo, which I use on fish (yes, am no longer vegetarian) instead of the nightmarish tartar sauce.

            2. The inclusion of whole eggs as opposed to merely yolks will be the key to a more solid mayo.

              1 Reply
              1. re: Blueicus

                I find that whole egg mayo tastes better as a whole anyway. There's something just nicer and fluffier about it.

                As a whole, though, I've found that my mayo has never been eggy, but then, it's been a good long time since I've made mayo with just yolk. Perhaps the OP could post his current recipe?