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Thread: Cant make a thick Mayonnaise advice please page

  1. #1
    sting's Avatar
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    Cant make a thick Mayonnaise advice please

    Primal Blueprint Expert Certification
    OK so have tried making a mayo following YouTube videos but it always ends up watery type no thickness at all.

    Even this simple YouTube video 1.46 seconds long called

    Homemade Mayonnaise The Key to Making Great Mayonnaise

    I still stuff it up! The egg yolk wont thicken even when i add drop by drop of EVOO.

    any advice would would be appreciated

  2. #2
    TeaLady's Avatar
    TeaLady is offline Junior Member
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    Don't be afraid of homemade mayo!
    Taking a big mesuring cup put in it:
    1. Two whole eggs
    2. a big pinch of salt
    3. Two Tb spoon of dijon mustard

    Using a stick blender. Blend the whole thing. Then while blending, pour olive oil in it.
    For a thick mayo, you need about about 2 cups of olive oil.
    ratio: 1 egg-1cup olive oil
    If its not thick enough add some oil and blend well.
    (sorry if I' m not clear, I'm French Canadian)

  3. #3
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    The above given recipe is really good.
    Thanks TeaLady

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  5. #5
    cori93437's Avatar
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    Hmmm .

    My ratio for mayo is always:
    3/4 c. fat
    1 egg yolk
    1/2 tbsp dijon mustard
    1 tsp lemon or lime juice
    1 tbsp whey from yogurt with live active cultures (this makes your homemade mayo actually last)

    I always at least double this... and use different fats depending on what flavors I want.
    For instance bacon fat, duck fat, EVOO...
    Bacon and duck both need to be done 50/50 with an oil that is liquid, I use macadamia... sometimes walnut if I don't want to wait for shipping on the mac.

    Add all ingredients except oil and wizz until light with stick blender... start add oil in small sloshes blending each in thoroughly.
    I've never had a fail on this recipe and I add all sorts of things to it... cloves of garlic, herbs, spices.

    With 2 yolks and two 3/4 cup measures of oils it makes about a lovely little pint of mayo.
    The addition of that whey is really key to making homemade mayo stay good.
    It'll last for a few months instead of a week that way!
    Homemade Lacto-Fermented Mayonnaise

    The basis of my meat fat recipes are here...
    Baconnaise | Serious Eats : Recipes
    “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
    ~Friedrich Nietzsche
    And that's why I'm here eating HFLC Primal/Paleo.


  6. #6
    eKatherine's Avatar
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    Quote Originally Posted by TeaLady View Post
    Don't be afraid of homemade mayo!
    Taking a big mesuring cup put in it:
    1. Two whole eggs
    2. a big pinch of salt
    3. Two Tb spoon of dijon mustard

    Using a stick blender. Blend the whole thing. Then while blending, pour olive oil in it.
    For a thick mayo, you need about about 2 cups of olive oil.
    ratio: 1 egg-1cup olive oil
    If its not thick enough add some oil and blend well.
    (sorry if I' m not clear, I'm French Canadian)
    I use 1 whole egg with 1 teaspoon of water and a half-teaspoon of salt in the blender, drizzling in the cup of olive oil. After it is done I add a tablespoon of vinegar.

    I find whole eggs to be more reliable than egg yolks.

  7. #7
    sting's Avatar
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    I cant get it to be thick? always ends up watery, someone said EVOO is the reason it wont thicken?

  8. #8
    eKatherine's Avatar
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    I use EVOO and whole eggs.

  9. #9
    sting's Avatar
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    So why is it not thickening wonder what i am doing wrong

  10. #10
    eKatherine's Avatar
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    Aside from your saying repeatedly that it's not thickening, we can't tell specifically what you're domg or what technique you are using. We can only say what works for us.

    Blender mayonnaise takes me about 5 minutes to make. We could look at that video if you linked to it.

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