2

votes

Mayo won't emulsify - can oil go bad?

Answered on August 19, 2014
Created February 28, 2013 at 5:55 PM

I've made mayo twice in the past and I had no problem getting it to emulsify. Recently, I tried to make it again with both an immersion blender and by hand. I tried 5 times and I just couldn't get it to emulsify. I used both avocado and macadamia nut oil and both refused to emulsify. I had two different batches of eggs so I tried different eggs, couldn't get it to emulsify.

Is it possible my oil had gone bad? I recently moved and so my stuff was in storage for a while. I'm sure my stuff sat in a hot warehouse for a while when I was waiting for my place to be ready to move in. Can the heat ruin my oil and cause it to not emulsify?

I bought some new oils today so I'm going to give it a go tonight. I'm hoping it's the oil and not that I'm totally lame.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on March 01, 2013
at 05:47 AM

Good luck! And add more egg yolks! :)

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 28, 2013
at 08:34 PM

I've found with the stick blender you have to keep it at the very bottom before starting and then hold it there for a minute before VERY slowly tilting it to draw down more oil. Still at it fail once, even with that. Mayo is tricky.

E689b5a04588f8050ef5fa6f8b820f32

(286)

on February 28, 2013
at 08:14 PM

Thanks for the advice. I'm going to try that tonight and take my eggs out as soon as I get home from work. I'd read different opinions on the room temp thing but I'm going to make sure that I make every factor in my favor. I've already wasted a whole bottle of avocado oil.

E689b5a04588f8050ef5fa6f8b820f32

(286)

on February 28, 2013
at 08:10 PM

Thanks for the response! I watched that video inbetween my failed attempts. I think maybe that didn't work for me because I didn't have the additional liquid layer of the dijon and lemon. With my stick blender everytime I just got an oily soup. I don't even think it broke, it just didn't thicken. It stayed very watery.

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3 Answers

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2
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 28, 2013
at 06:37 PM

Avocado or macadamia oil are very unlikely to have gone bad. Even if they had, rancidity (which you could definitely taste/smell) wouldn't necessarily stop emulsification.

Mayonnaise making is VERY temperamental though. The humidity of the room can throw it off! A speck of dirt, a drop of water, the chicken getting scared when laying, the wind from the wrong direction......um, maybe not those last two.

I've found that your success rate goes up with 1)the stick blender method* 2)absolutely clean, bone dry equipment 3)if not using the stick blender, adding the oil, very, VERY slowly. Even then I've had a recent failure (I blamed it on February) and had to do the rescue method. Twice over! Super eggy mayo.

Rescue method - put another egg yolk into your container. Start it blending. Treat the nasty looking un-emulsified glop just as though it was oil, and add it in drop by drop until it is half in, then you can very gradually speed up the addition. Be patient.


^^^ And yes, totally with the getting all ingredients to room temp. Should have remembered that.

*Stick blender mayo - http://www.youtube.com/watch?feature=player_embedded&v=GbPF_rLpd9o

E689b5a04588f8050ef5fa6f8b820f32

(286)

on February 28, 2013
at 08:10 PM

Thanks for the response! I watched that video inbetween my failed attempts. I think maybe that didn't work for me because I didn't have the additional liquid layer of the dijon and lemon. With my stick blender everytime I just got an oily soup. I don't even think it broke, it just didn't thicken. It stayed very watery.

5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on February 28, 2013
at 08:34 PM

I've found with the stick blender you have to keep it at the very bottom before starting and then hold it there for a minute before VERY slowly tilting it to draw down more oil. Still at it fail once, even with that. Mayo is tricky.

2
F5a0ddffcf9ef5beca864050f090a790

(15515)

on February 28, 2013
at 06:33 PM

You have to keep the eggs and the rest of the ingredients at room temperature for a long time. Take all the ingredients out of a fridge at least 3 hours prior to making your mayo.

When you pour your oil, add it to your mixture drop by drop while your mixer is still running. Don't worry, it will work!

F5a0ddffcf9ef5beca864050f090a790

(15515)

on March 01, 2013
at 05:47 AM

Good luck! And add more egg yolks! :)

E689b5a04588f8050ef5fa6f8b820f32

(286)

on February 28, 2013
at 08:14 PM

Thanks for the advice. I'm going to try that tonight and take my eggs out as soon as I get home from work. I'd read different opinions on the room temp thing but I'm going to make sure that I make every factor in my favor. I've already wasted a whole bottle of avocado oil.

0
D9e4b265ef308c8cabf847559fd8be2e

on February 28, 2013
at 10:56 PM

I suspect there wasn't enough acid provided before you began to add the oil. Lemon, vinegar, mustard, etc...

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