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Thread: Where am I going wrong with my Mayo? page

  1. #1
    bma1208's Avatar
    bma1208 is offline Junior Member
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    Where am I going wrong with my Mayo?

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    I have been trying to make mayo using the recipe from the PBCB which calls for 1 cup of olive oil. I have follwed the rest of the recipe to the letter but after using double the amount of oil it is still really runny. Where am i going wrong? this is turning out to be an expensive mayo!!

    Any help greatly recieved.

    Thanks

  2. #2
    yodiewan's Avatar
    yodiewan is offline Senior Member
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    It sounds like your emulsion is not forming. Make sure to add the first few drops of oil VERY slowly and whisk them completely in before adding the next drop or two. You can start a new emulsion with a new egg yolk and once you have it going, you can slowly add in the broken mixture.

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    bma1208's Avatar
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    Quote Originally Posted by yodiewan View Post
    It sounds like your emulsion is not forming. Make sure to add the first few drops of oil VERY slowly and whisk them completely in before adding the next drop or two. You can start a new emulsion with a new egg yolk and once you have it going, you can slowly add in the broken mixture.
    Thanks Yodiewan. I added the mix to a broken egg yolk and it has turned out just fine.

  4. #4
    shannon's Avatar
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    sloooooooowwwwwwwwwllllllllllllly. add it slowly;-)
    Red meat is not bad for you. Now blue-green meat, that's bad for you! ~Tommy Smothers

  5. #5
    LX's Avatar
    LX
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    I'd guess that you were adding the oil too quickly. The trick is to dribble in the first third of the oil at a very, very, slow rate. Then the second third at a very slow rate, and the final third at a slow rate. And you should do it while continuing to whisk.

    A busted mayo can be used as a warm sauce. It's kissing cousins with hollendaise sauce.

  6. #6
    Diana Renata's Avatar
    Diana Renata is offline Senior Member
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    My mayo never turns out if I use whole eggs. It has to be yolk only. And yes, add slowly.

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