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why oh why can I not emulsify???

I consider myself a good cook, but I have one area that I absolutely fail almost every time. I cannot for the life of me make mayonnaise, specifically ceaser salad dressing. I have tried every implement available to me (immersion blender, blender, food pro, mini food pro, wisk/hand). I have tried so many recipes and follow them to a T, I have tried, whole eggs, only yolks, coddled and raw. My eggs are fresh. I have added the oil by the drop, by the thin stream and by the glug. I have tried different mustards, including powdered. I am at a loss as to what else to try!!

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  1. The recipe using a food processor in Julia's Kitchen Wisdom seems pretty easy. What happens when you that method or one similar to it? Do you allow your eggs to come to room temperature first?

    2 Replies
    1. re: GH1618

      GH: don't recall if I have done room temperature eggs. I will put that on my list to try next time.

      Is this the method you mean here:

      http://www.post-gazette.com/stories/s...

      I notice she says add more lemon/vinegar/spices at the end. I always add at the beginning. will try that too.

      1. re: cleopatra999

        That's the one. All the ingredients should be at or near room temperature.

    2. I can only do it with everything room temp, the immersion blender and a jar *just* wide enough for the immersion blender to fit in.

      1 Reply
      1. re: weezieduzzit

        okay, will definitely try room temp ingredients! thanks!

        1. re: sandylc

          that looks very interesting. And explains why sometimes I get a bitter taste to my dressing (I always use Olive Oil)

          1. re: sandylc

            Tried this method yesterday and it was a total failure. The ingredients never emulsified. Was able to salvage my ingredients by starting over and using the original gloop as the oil. Just did it by hand since that always works.

            1. re: smtucker

              How sad! Kenji's stuff is usually so right on! You should email him....

              Was your jar small enough?

              1. re: sandylc

                I used the one that came with the immersion blender. A viking if that makes a difference.

          2. I think the not-too-round tall container for the immersion blender is key if you're making mayo. I haven't had trouble in several tries with that method, even without drizzling the oil or letting all the ingredients come truly to room temp.

            1. I wrote this post in response to the same question a few years ago. I would cut and paste it here, but the links wouldn't come through in the process:

              http://chowhound.chow.com/topics/7113...

              Hope this helps, Cleo. In fact, the entire thread above is full of tips.

              1 Reply
              1. re: maria lorraine

                thank you, I will read through and try a few different things. Hopefully one will work for me!!