Homemade Mayo Question...
I would like to try a homemade mayo in my tuna salad, but I don't like the texture when I do. I usually use Hellman's...How can I get a stiffer texture into a homemade mayonnaise? The recipes I've tried just have too loose and wet a texture for what I want it to do in my salads. For what it's worth, I love the homemade mayo in my mayonnaise-based potato salads.
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I get a stiffer texture by doing two things: changing the egg:oil ratio and chilling the mayo before using. I use 1 whole egg, 1 egg yolk to 1 cup of oil. My oil is usually 3/4 cup grapeseed and 1/4 sunflower oil. Generally, these days, I make it in a food processor and then hand whisk for about 2 minutes to get the stuff caught under the blade into the emulsion. Half an hour in a glass jar in the fridge finishes it off.
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