Seeking Advice on Homemade Mayonnaise

[victorjessie]

Hello everyone.

I recently tried making mayonnaise at home, and while it tasted good, the consistency wasn't quite right. It turned out a bit runny, and

I'm wondering if anyone has any tips or tricks to achieve that perfect creamy texture. I followed a basic recipe with eggs, oil, and mustard,

but I'm open to suggestions for variations or different methods. How do you make your homemade mayonnaise?

Any secret ingredients or specific techniques you swear by?

I'd love to hear your experiences and learn from your expertise.

 

[victorjessie]

Hello everyone.

I recently tried making mayonnaise at home, and while it tasted good, the consistency wasn't quite right. It turned out a bit runny, and

I'm wondering if anyone has any tips or tricks to achieve that perfect creamy texture. I followed a basic recipe with eggs, oil, and mustard,

but I'm open to suggestions for variations or different methods. How do you make your homemade mayonnaise?

Any secret ingredients or specific techniques you swear by bouillon republique?

I'd love to hear your experiences and learn from your expertise.

thanks for any help

 

[daveb]

most time when a mayo doesnt set and is runny it because of a few issues cold ingrediant, old eggs, improper amount of ingrediants
i have not made mayo in ages since its only me now. but one major key i found ages ago beat into head by grandma on their farm freshest eggs possble, ingrediants all at room temperature. runny then in seperate bowl whisk an egg yolk and add in the runny egg yolk spoonfull at a time both the runny may and the egg have to be at room temperature and dont stop whisking keep edding the runny mayo until you get the propper texture.
IF it is runny and broken ( seperate liquid showing ) it didnt emulsify proper. again at room temperature place some in bowl and add a few drops at a time of vinegar or lemon juice at a time while constantly whisking.

 

[digitaltfc]

I think for sauces like this, ratio would be key. More amount of oil or eggs are needed probably.

 

[daveb]

I think for sauces like this, ratio would be key. More amount of oil or eggs are needed probably.

thats why you sometimes need to adjust ever so slight , some eggs bigger or smaller then other, and the amount to adjust is only in 1/2 tsp's, also depends on recipe if egg yolk only or whole eggs. the single largest impact that cause issues are ingrediant temperatures

 

[Ankit_ku13]

Making homemade mayonnaise is a simple and rewarding process. Here's a basic recipe along with some tips:

Ingredients:​

• 1 large egg (at room temperature)
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or apple cider vinegar
• 1 cup neutral-flavored oil (such as vegetable or canola oil)
• Salt to taste
• Optional: a pinch of sugar, lemon juice, or additional seasonings for flavor

Instructions:​

1. Prepare Ingredients:
   • Ensure the egg is at room temperature for better emulsification.
   • Measure out the mustard, vinegar, and oil.
2. Blend Egg and Mustard:
   • In a blender or food processor, combine the egg and Dijon mustard. Blend for a few seconds until well mixed.
3. Add Vinegar:
   • Add the vinegar to the egg-mustard mixture. Blend again briefly.
4. Slowly Add Oil:
   • With the blender or food processor running, start adding the oil very slowly in a thin, steady stream. This is crucial for proper emulsification.
   • Continue blending until the mixture thickens.
5. Adjust Seasoning:
   • Add salt to taste. You can also add a pinch of sugar or a squeeze of lemon juice for extra flavor.
6. Check Consistency:
   • If the mayonnaise is too thin, you can add more oil gradually until it reaches the desired thickness. If it's too thick, you can add a little water to adjust the consistency.
7. Taste and Adjust:
   • Taste the mayonnaise and adjust the seasoning according to your preference.
8. Transfer and Store:
   • Transfer the homemade mayonnaise to a jar or airtight container.
   • Store in the refrigerator for up to a week.

Tips:​

• Oil Temperature: Ensure that the egg and other ingredients are at room temperature. Cold ingredients can result in a broken emulsion. If the mayonnaise does break, you can try blending a room temperature egg yolk separately and slowly incorporating the broken mayonnaise into it.
• Use Fresh Ingredients: Fresh eggs and high-quality oil contribute to better flavor.
• Experiment with Flavors: You can customize your mayonnaise by adding garlic, herbs, or spices for different flavors.
• Be Patient: Adding oil slowly is crucial for a stable emulsion. Rushing this step may result in a thinner consistency.
• Storage: Store the homemade mayonnaise in the refrigerator, and use it within a week for the best quality.

 

[daveb]

Making homemade mayonnaise is a simple and rewarding process. Here's a basic recipe along with some tips:

Ingredients:​

• 1 large egg (at room temperature)
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or apple cider vinegar
• 1 cup neutral-flavored oil (such as vegetable or canola oil)
• Salt to taste
• Optional: a pinch of sugar, lemon juice, or additional seasonings for flavor

Instructions:​

1. Prepare Ingredients:
   • Ensure the egg is at room temperature for better emulsification.
   • Measure out the mustard, vinegar, and oil.
2. Blend Egg and Mustard:
   • In a blender or food processor, combine the egg and Dijon mustard. Blend for a few seconds until well mixed.
3. Add Vinegar:
   • Add the vinegar to the egg-mustard mixture. Blend again briefly.
4. Slowly Add Oil:
   • With the blender or food processor running, start adding the oil very slowly in a thin, steady stream. This is crucial for proper emulsification.
   • Continue blending until the mixture thickens.
5. Adjust Seasoning:
   • Add salt to taste. You can also add a pinch of sugar or a squeeze of lemon juice for extra flavor.
6. Check Consistency:
   • If the mayonnaise is too thin, you can add more oil gradually until it reaches the desired thickness. If it's too thick, you can add a little water to adjust the consistency.
7. Taste and Adjust:
   • Taste the mayonnaise and adjust the seasoning according to your preference.
8. Transfer and Store:
   • Transfer the homemade mayonnaise to a jar or airtight container.
   • Store in the refrigerator for up to a week.

Tips:​

• Oil Temperature: Ensure that the egg and other ingredients are at room temperature. Cold ingredients can result in a broken emulsion. If the mayonnaise does break, you can try blending a room temperature egg yolk separately and slowly incorporating the broken mayonnaise into it.
• Use Fresh Ingredients: Fresh eggs and high-quality oil contribute to better flavor.
• Experiment with Flavors: You can customize your mayonnaise by adding garlic, herbs, or spices for different flavors.
• Be Patient: Adding oil slowly is crucial for a stable emulsion. Rushing this step may result in a thinner consistency.
• Storage: Store the homemade mayonnaise in the refrigerator, and use it within a week for the best quality.

and the copy paste from what looks like a book forgot one detail fresh eggs also affect how well the emusify fresh eggs emulsify better and smoother

 

[evelynneethelreda]

Making homemade mayonnaise is a simple and rewarding process. Here's a basic recipe along with some tips:

Ingredients:​

• 1 large egg (at room temperature)
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar or apple cider vinegar
• 1 cup neutral-flavored oil (such as vegetable or canola oil)
• Salt to taste
• Optional: a pinch of sugar, lemon juice, or additional seasonings for flavor

Instructions:​

1. Prepare Ingredients:
   • Ensure the egg is at room temperature for better emulsification.
   • Measure out the mustard, vinegar, and oil.
2. Blend Egg and Mustard:
   • In a blender or food processor, combine the egg and Dijon mustard. Blend for a few seconds until well mixed.
3. Add Vinegar:
   • Add the vinegar to the egg-mustard mixture. Blend again briefly.
4. Slowly Add Oil:
   • With the blender or food processor running, start adding the oil very slowly in a thin, steady stream. This is crucial for proper emulsification.
   • Continue blending until the mixture thickens.
5. Adjust Seasoning:
   • Add salt to taste. You can also add a pinch of sugar or a squeeze of lemon juice for extra flavor.
6. Check Consistency:
   • If the mayonnaise is too thin, you can add more oil gradually until it reaches the desired thickness. If it's too thick, you can add a little water to adjust the consistency.
7. Taste and Adjust:
   • Taste the mayonnaise and adjust the seasoning according to your preference.
8. Transfer and Store:
   • Transfer the homemade mayonnaise to a jar or airtight container.
   • Store in the refrigerator for up to a week.

Tips:​

• Oil Temperature: Ensure that the egg and other ingredients are at room temperature. Cold ingredients can result in a broken emulsion. If the mayonnaise does break, you can try blending a room temperature egg yolk separately and slowly incorporating the broken mayonnaise into it.
• Use Fresh Ingredients: Fresh eggs and high-quality oil contribute to better flavor.
• Experiment with Flavors: You can customize your mayonnaise by adding garlic, herbs, or spices for different flavors.
• Be Patient: Adding oil slowly is crucial for a stable emulsion. Rushing this step may result in a thinner consistency.
• Storage: Store the homemade mayonnaise toonkor in the refrigerator, and use it within a week for the best quality.

 

[robertyui]

Making homemade mayonnaise can be a fun and rewarding culinary project! Here are some tips to help you get started and achieve the best results:

1. Use Fresh Ingredients: Fresh eggs and good quality oil are essential for delicious mayonnaise. Make sure your eggs are fresh and at room temperature before you begin.
2. Choose the Right Oil: Use a neutral-flavored oil like vegetable oil, canola oil, or light olive oil for a classic mayonnaise flavor. Avoid using strongly flavored oils like extra virgin olive oil, as they can overpower the taste of the mayonnaise.
3. Maintain Ingredients at Room Temperature: All ingredients, including eggs, vinegar or lemon juice, and oil, should be at room temperature. This helps the ingredients emulsify more easily and results in a smoother texture.
4. Use a Blender or Food Processor: While it's possible to make mayonnaise by hand with a whisk, using a blender or food processor makes the process much easier and more consistent. The high-speed blades help emulsify the ingredients quickly and efficiently.
5. Add Ingredients Gradually: When adding the oil to the egg mixture, do so in a slow, steady stream while the blender or food processor is running. This allows the oil to incorporate gradually and helps create a stable emulsion
6. Season to Taste: Once your mayonnaise is fully emulsified, taste it and adjust the seasoning as needed. You can add more salt, lemon juice, or mustard to suit your preferences.
7. Store Properly: Homemade mayonnaise should be stored in an airtight container in the refrigerator and consumed within a week. Make sure to use clean utensils when scooping out mayonnaise to prevent contamination.
8. Experiment with Flavors: Once you've mastered the basic mayonnaise recipe, feel free to get creative! You can add garlic, herbs, spices, or other flavorings to customize your mayonnaise to your liking.

 

[daveb]

lol pretty much what i said fresh ingrediants and room temp etc ....

 

[Mandy Onderwater]

@daveb I think it might be a spam account. The message had a tiny hidden link in there, which I just removed.

 

[daveb]

@daveb I think it might be a spam account. The message had a tiny hidden link in there, which I just removed.

yes same with the one that repliede to some of the other food and recipe thread a few months ago and no activity since

 

[Alpenrose]

No, No, No! You folks are missing the most important step!! Get the dang egg(s) out of the refrigerator 1/2 hour before you even think about starting the mayo! There is no substitute for the instructions about "room temperature".

 

[daveb]

No, No, No! You folks are missing the most important step!! Get the dang egg(s) out of the refrigerator 1/2 hour before you even think about starting the mayo! There is no substitute for the instructions about "room temperature".

go back and read one of my post geessss

most time when a mayo doesnt set and is runny it because of a few issues cold ingrediant, old eggs, improper amount of ingrediants
i have not made mayo in ages since its only me now. but one major key i found ages ago beat into head by grandma on their farm freshest eggs possble, ingrediants all at room temperature. runny then in seperate bowl whisk an egg yolk and add in the runny egg yolk spoonfull at a time both the runny may and the egg have to be at room temperature and dont stop whisking keep edding the runny mayo until you get the propper texture.
IF it is runny and broken ( seperate liquid showing ) it didnt emulsify proper. again at room temperature place some in bowl and add a few drops at a time of vinegar or lemon juice at a time while constantly whisking.

 

[Mandy Onderwater]

I just wish I knew how to make Dutch mayonnaise, haha. My favourite brand has always been Calve mayonaise

 

[daveb]

I just wish I knew how to make Dutch mayonnaise, haha. My favourite brand has always been Calve mayonaise

hmmm i have a couple but no clue what brand the compare to , one i got from a friend ages ago and other i had picked up off web and experimented with. because these are raw ingrediants thses recipes only make a little over a cup so use it up at one sitting while fresh

1 cup of sunflower oil
1tsp lemon juice
1 tsp dijon mustard
pinch of salt
2 egg yolks

all ingrediants fresh and at room temperature

blend - oil, mustard, lemon juice, salt togeather, add two yolks and add half the liquid mix in blender or like i use ( bowl with stick blender ) drizzle oil mix in as it blends to make a think firm mayo you can add a hint of sugar to taste if like. this i was told i sometims used as a dipping sauce for french fries and can add option chives otr green onions for that use

the other i found on net ages ago is similar and directions i did same and as i mention i uses a stick blener it works so much better
1 cup sunflower oil
large egg, organic or pasteurized
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon mustard, yellow or Dijon
1 pinch salt