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Home made mayo too runny, what should I use it for?

I know what went wrong, that's not the problem. I have 4 cups of runny mayo, making Caesar dressing tomorrow, going to use some to marinate chicken breasts, any other great uses?

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  1. Hate to answer your question with a question, but what's up with mayo in a Caesar dressing? I've never heard of that. What else are you putting in it? Please.

    4 Replies
    1. re: c oliver

      I can see repurposing a *runny* mayo in Caesar salad dressing, replacing the yolks and oil, maybe some of the lemon juice. Doesn't seem far-fetched to me. In fact it sounds like a clever solution.

      1. re: Soul Vole

        Never said far-fetched, just asking. And OP gave the recipe she uses and it makes perfect sense.

      2. re: c oliver

        They're pretty similar, other than proportions and some seasoning. It never occurred to me until now and I have made both.

        1. re: c oliver

          Here is the one I have used for years' Husband is very particular about his Caesar dressing and has had every one in restaurants near and far, this is his favorite. I don't care if it's not right, he won't back down.

        2. Try using it in place of butter on a grilled cheese or some such. It's surprisingly good. Apparently that idea also works with garlic bread, though I haven't tried it.

            1. There are lots of cake recipes that all for mayo - it's just eggs and oil, after all.

              1 Reply
              1. re: biondanonima

                I use mayo in banana bread- turns out really good!

              2. You could mix it up with some sour cream and blue cheese and grated garlic for a nice salad dressing.

                1. Add a good amount of finally grated cheese and it should thicken it up to be the dressing.

                  1. The same thing happened to me yesterday. Luckily it's less than 1 cup. I was going to put it in my hair but some dressing sounds good.

                    But I'll still put some in my hair.

                    1. You do know you can turn it back into good mayo, right?

                      7 Replies
                      1. re: acgold7

                        Do tell

                        My mayo was looking horrible so I quit while I was ahead.

                        1. re: youareabunny

                          You require more emulsifying agent:

                          whisk an egg yolk, some mustard if you feel like it, and some commercial mayonnaise if you have it, together. add the runny mayonnaise gradually in small amounts, whisking to emulsify between each addition.

                          1. re: jaykayen

                            Good thinking. Of course my fear is that I'll just end up with even more failed mayo...

                            I tried it in my blender which was a total failure. I am 1 win 1 loss for hand whisked and my one attempt with an immersion blender was a success.

                            So to spare my hair and bathtub I think I will try this method, with a wisk.

                            1. re: youareabunny

                              Jay beat me to it. A Food Processor makes this virtually foolproof. Whisking by hand is risky because you're unlikely to achieve enough agitation.

                              Actually, if your failed mayo is simply runny and not broken, all you probably need is more oil.

                              1. re: acgold7

                                I tried in my blender this time and when I saw my yolk well underneath the blades I should've stopped while I was ahead lol.

                                I will give the FP a shot. When I made my mayo by hand the first time, it seemed to come together immediately. But this time, I let the blender run as I slowly drizzled in oil and it just stayed oily. I even removed the jar and twirled it a bit to make sure the egg yolk was off the bottom.

                              2. re: youareabunny

                                I think you still need to use some for your hair. It works wonderfully.

                                1. re: boyzoma

                                  It does! I have some leftover still but I just dyed it so I'm worried about my hair smelling like dye and mayo. :)

                        2. Melissa Clark had an article about homemade mayonnaise in the NYT a year or so ago. There were several good ideas for using up lots of mayo, including in a savory cake.

                          1. A stand mixer with a whisk attachment is great for mayo repair(or to make a batch!).

                            Add a yolk or two and some dijon to the bottom and begin drizzling in your runny mayo. Should firm up quickly.

                            1. So... I had my failed mayo in the refrigerator in a glass. It had been there for about 1 day. I saw the oil had floated up and there was a thicker mass at the bottom. I poured the oil off, whisked the stuff at bottom, and slowly drizzled in the oil and voila, it came together.

                              Maybe the coldness congealed it? Anyway I tasted it and it seemed normal. I baked it into some spinach artichoke dip so I will see if I wake up tomorrow.

                              1. I love fideus, Spanish noodle dish similar to paella, with garlicky mayo. I broil the noodles, serve it drizzled with mayo and lemon wedges on the side. My absolute favourite noodle dish!

                                6 Replies
                                1. re: DowntownJosie

                                  I'd never heard of this dish so googled. Is this kinda what you do? It sounds amazing. Can it be done as a side dish without the seafood?


                                  1. re: c oliver

                                    Yes. I use the CI recipe but I have made it so many times I wing it now. Just like paella you can add what you like to it, mushrooms, chicken, chorizo...IMO i do not like pasta as a side dish so I wouldn't but certainly not a hard and fast rule. It is so comforting you will want a main course portion of it. Enjoy!

                                    1. re: DowntownJosie

                                      Thanks for elaborating. Do you use a specific pasta? I honestly could eat this right now :)

                                      1. re: c oliver

                                        Just plain old spaghetti. I place it in a tea towel and break it on the sides of my countertops. You want the pieces relatively small, maybe 2inches? I have never found the fideus pasta and I have looked. I am not interested in authenticity, my favourite combo is chorizo and shrimp.

                                        1. re: DowntownJosie

                                          Cool. And chorizo and shrimp are usually in my freezer. I can see this being a real go-to. Thanks again. Sometimes these slight OTs yield real gold.