Help! My Mayonaisse didn't set up!
My homemade mayo did not set up properly. Is there anything I can do to fix this. I've already used what I think is the maximum olive oil. My eggs were room temperature. Anyone have any thoughts.
Veggie lover -- the oil has to be added very , very slowly. The first 30 sec is critical . Its not the temp of your eggs. And based on my experience, adding more egg yolks wont thicken it up ... (Been down that road ! ) I would use those eggs for a new batch.
Heating the bowl helps. Take a microwave-proof bowl, warm it up in the microwave oven. Also start by beating the egg yolks only until they are very pale and frothy, only then start adding olive oil. drop by drop at first, when it starts to thicken, drizzle slowly. Oh, add the mustard right before you start adding olive oil. you can also add little bit of garlic powder for a richer flavor. Best of luck.
Was making tarragon mayo for a lobster salad and it broke. Came here looking for a solution, but thought the info above either not helpful or not giving the results I was looking for (the mayo in that Chow video linked to above is much runnier than the consistency I was hoping for). So here's what worked for me:
I put two egg yolks in a jar wide enough to contain my immersion blender. I put the jar in a bowl of hot tap water just long enough to warm the yolks a little. I blended the yolks and added about half a teaspoon of fresh lemon juice. Then, blending continuously, I started adding the broken emulsion drop by drop until I saw that it was holding and thickening. I continued to add the broken emulsion very, very slowly. The new mayo held and was the perfect consistency.
So, no need to throw out the broken or too thin emulsion, but you do need to take more care making the new batch than is indicated in the video