2

votes

How to use 'failed' mayonnaise?

Answered on August 19, 2014
Created December 12, 2012 at 1:22 AM

After 2 **ing frustrating attempts to make mayo, I now have a canning jar full of viscous goo... any suggestions how I can at least salvage the ingredients and use this up? (and yes, I did try to re-emulsify it with both the boiling water and the add-it-to-another-yolk methods) And, yay, first question after months of lurking!

926c014167ddad46a647c089678a967b

(20)

on December 12, 2012
at 03:15 PM

Thank you all! I will definitely use it as salad dressing. It definitely sounds like I added the oil too fast... Tonight I will try again!

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 12, 2012
at 03:14 AM

I've never even tried making mayo by hand. It seems like it'd be maddening... I always use a food processor.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 12, 2012
at 02:01 AM

Welcome to delurk status. :)

  • 926c014167ddad46a647c089678a967b

    asked by

    (20)
  • Views
    8.8K
  • Last Activity
    1277D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

10 Answers

1
4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 12, 2012
at 11:00 AM

I use the immersion blender method and it works every time

http://beekman1802.com/foolproof-homemade-mayonnaise/

If you google you will find you tube videos of the process working. I always use 2 egg yolks...

As regard the "failed" attempts - it is a ready made dressing. Add chopped herbs, garlic etc and slather it over salads. Too many good ingredients there to throw out....

1
1da74185531d6d4c7182fb9ee417f97f

on December 12, 2012
at 10:26 AM

Use it like a hollandaise sauce or add some fresh chives and herbs and turn it in to a rich salad dressing.

1
24a0a0d5073f0a77c3737ef9d0e4c426

on December 12, 2012
at 03:07 AM

We had 2 failed attempts until we did 2 yolks and had all ingredients at room temperature. Then stir like crazy until you notice it thicken - only then drip more oil in stirring like crazy - repeat. Helps to have two people.

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 12, 2012
at 03:14 AM

I've never even tried making mayo by hand. It seems like it'd be maddening... I always use a food processor.

1
Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 12, 2012
at 02:00 AM

I use it as salad dressing -- add some Dijon, garlic, a little more lemon juice, pepper. Failed Paleo mayo is way too expensive to just toss!

1
089dd41b18fbb95ebb5347cded708d98

(5635)

on December 12, 2012
at 01:52 AM

i just throw out all of my bad attempts. i can't count how many times i've tried to make mayo in different ways and it never works. i gave up a month or two ago and feel much better just never seeing mayo ever again.

0
61848fb3934eb0f08abacf0b920bf81b

on December 20, 2012
at 10:43 PM

Once you know your emulsification is coming together you can start adding oil much faster. But it literally is just a few drops at a time to start.

I recommend ditching the immersion/blender/food processor if that's what you are using. Grab a bowl, wrap a damp tea towel around the base to help stabilize it, and use a whisk. Its a bit of arm work, but you have total control and you can actually feel the oil and egg emulsification tightening up which is key to getting the consistency right. Also, olive oil that is run through a blender or food processor develops an off taste IMO.

0
23d34842642ceb5996949f4a68afb585

on December 12, 2012
at 06:46 PM

For future reference, if you're using a food processor there may be (if you have another look) one or two tiny holes in a dip (or two dips) on the lid surface. These are for literally drip feeding the oil in, to make emulsified sauces. Discovering these on mine was a godsend - I can now make thick, creamy, garlic aioli and mayos which are better than store bought by miles.

Alternatively, if you're using a drinks blender (like vitamix type stylee) then I recommend blending the rest of the ingredients and then adding the oil component through the removable portion in the lid one teaspoon at a time - literally, using a teaspoon to transfer the oil from a measuring jug to the blender - this also means you're not holding the bottle trying to precisely drizzle a minescule amount for an excessively long (and rather irritating) time.

Once you get it right, you'll never look back. Plus, along the way as others have suggested, rich dressings make failed experiments into happy accidents... ;)

All the best!

0
Ed7403e397077dd1acdbf25c7f6e56ce

on December 12, 2012
at 03:05 AM

I've always used Dijon to help problem emulsifications, too. If you don't mind the flavor you can start with it in your yolks to make the whole process easier (less volatile). And, like somebody hinted at above... you cannot add your oil too slowly.

926c014167ddad46a647c089678a967b

(20)

on December 12, 2012
at 03:15 PM

Thank you all! I will definitely use it as salad dressing. It definitely sounds like I added the oil too fast... Tonight I will try again!

0
1a0976c846702f549ee4df0d811098be

(972)

on December 12, 2012
at 01:50 AM

Melissa Joulwan has a great post about making mayo, along with a video and some suggestions for what to do if it fails: http://www.theclothesmakethegirl.com/2010/06/03/the-secret-to-homemade-mayo-patience/

I've used her instructions every time I've made it and it always works.

0
0e1e1fb7cb5ba898eed1976f988cdc37

on December 12, 2012
at 01:43 AM

I did this a few times before realizing and really understanding that when the recipe says slowly add oil it means add it at slug speed. I see you said you tried to add another yolk, when I did this I added several more yolks and a whole egg. I mixed well between eggs. The consistency changed a little but if it is broken it will not taste good. I threw one batch out and was able to salvage another one by adding more egg. When you add the egg mix with whisk and not a blender. Also add oil seriously a drop at a time. Your arm will start to burn from holding it up so long, that is how slow you pour it. If it is together just runny you can add it to tuna salad. Good luck!

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!