There are a couple of reasons why I like to make my own mayonnaise. It’s delicious, of course, but also, store-bought mayo has sugar in it. I’m not a fan. I use mayonnaise for savory things, and I don’t want sweet mayo (sorry, Miracle Whip). Let’s not even talk about all the chemicals and preservatives.
Then there’s the whole issue of flavors. I can add a touch of garlic, as much or as little salt, a little lemon, whatever I want. So yeah, I like to make my own mayo. I found a good recipe recently, and a solid technique, so I was very surprised when I went to make mayonnaise and ended up with mayo soup.
This stuff would NOT emulsify or whatever needed to be done! I tried the fixes that I found on the internet: I added another egg yolk. Nope. I added more oil. Nope. I added a couple of teaspoons of boiling water. Nope, nope, nope! Soup is what I had.
I made it twice. I ended up using four eggs, two and a half cups of oil, and marginal vinegar, mustard, and salt. I was… well, not furious, but pretty frustrated. I couldn’t understand what when wrong! Don’t worry, I’ll tell you.
Our sweet boy kitty wanted to help, but he knows he’s not allowed on the countertops. He got creative when I opened the drawer.
That wasn’t enough, so he soon jumped up on my shoulder for a better view.
Here’s what I did wrong:
1. I used the jar I wanted to keep it in, and I really needed something smaller. The yolk would get whipped into the oil, but it wasn’t contained enough for it to emulsify with it. So, I needed a smaller container to make it in. Luckily, Cuisinart makes just such a container, and it’s even marked with measurements, making it easy to add the correct amount of oil without using a measuring cup.
2. I didn’t let the egg get to room temperature. Now, I don’t know why that’s such a big deal, but I made mayonnaise today, and I let that egg sit out for a couple of hours. I’ll be damned if I’m making more soup!
Look at that thick, creamy mayonnaise! I put in a little garlic, and “Mwha!” (*kissing fingers*) THIS is what mayo is supposed to look like!
Now that I know how I erred, I’m hoping this will reach somebody else who doesn’t understand why they are making mayo soup. May my answers be your answers.
The Happy Viking 