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Secret to THICK mayo - Page 2

post #31 of 41

I don't think eggbeaters have lecithin.

post #32 of 41

I make a great mayo with an egg poached 1-2 mins (cool slightly) put in blender with 1 tsp dijon, 1 tsp red wine vinegar, a little lemon juice, crushed garlic clove, cayenne and maybe smoked paprika. Give it a zap and add 1 cup peanut oil slowly through top. Super thick. My problem is, I saw somewhere on this site that you can't make mayo with poached egg. Please tell me this isn't true. I have concerns about the raw egg yolk and this mayo is delicious!  By the way the peanut oil makes it half the calories of mayo make with olive oil. (If anyone cares).

post #33 of 41

I've also had problems. I did everything you did. I even have my own chickens. I tried fresh eggs, older eggs, egg yolks, whole eggs. I go through so much oil it isn't funny. I've used olive oil, grapeseed oils. I've tried FP's, blenders, and stick blender. I even went and bought a different stick blender. Maybe one in 4 batches will come out nice. I try to duplicate it, nope. It has got to be one of the most frustrating things I ever try to make. I hear other people say they have no problems. And to be honest, I don't even care for it that much, it tastes oily and flavorless. So your answer is not in the eggs, believe me. I figure when I want mayo and I've failed a few times, I hope this time I will be lucky. Second frustration is making bread and getting the crumb I like using wild yeast. Another frustration. Bread and mayo don't like me. Do I have any answers for you, sorry no, but it is nice to know there are other people that mayo has it out for.

post #34 of 41
Originally Posted by Susan Wheeler View Post

I've tried FP's, blenders, and stick blender.


Have you tried doing it by hand? 

post #35 of 41

That is probably about the only thing I haven't tried. I don't know if  I have the endurance to do that, lol. I'll keep at it from time to time, and I sure wish I had that magical touch to get a good mayo at least more so than not, I end up with a lot of salad dressing that I don't eat that much. But I thought of a question yesterday. I just received a bottle of beef gelatin, have you heard of or know of anyone adding that to help with a thick mayo. I may give this a try if I get another runny batch(which I most likely will). I have no idea if this will work or not work. Have you heard of this?

post #36 of 41

Never heard of this and it sounds nasty. Look, I'm not sure what's wrong with your mayo-making attempts, but as has been repeatedly stated in this thread, making mayo should be an easy task, and IMO trying to learn an easy task by making it convoluted is a bad idea, you have to, one way or another, learn how to make a simple mayo with regular mayo ingredients. 


FWIW in France where I grew up, mayo, like vinaigrette, is considered an easy task and is typically given to kids (while the mother/father handles the skillets on the stovetop). I started making mayo probably at age 6. I never tempered ingredients or the bowl (mustard and egg right out of the fridge, oil at room temp), I've never had it break on me (except after leaving it overnight in the fridge sometimes), never had a problem making it. 


I really can't think of any reason it should be so hard, so I'd say try it by hand, and make sure you add a bit of strong dijon mustard. 

post #37 of 41

I haven't made mayo by hand since the first year in Culinary school. 


So much easier in a blender, FP or w/a stick blender.


Mustard (dry or prepared) is also an emulsifier in addition to the lecithin in the yolks.


Water based liquid is necessary in small amounts, as others have mentioned. I have adjusted the thickness and saved broken mayo with the addition of a little more water, a little more elbow grease and maybe some more yolk.


@athomechef - if you are talking about fully poached eggs (like on eggs benedict) I don't think that is feasible, as the whites would be chunky and the yolk would be denatured by the heat.


If you are talking about slightly coddled eggs, then those should be fine. Slightly coddled eggs have been cooked at low temps so that the whites look slightly cloudy, but are still liquid. 


You can find how to pasteurize your own eggs online, if you can't find pasteurized eggs in the market, or if you prefer to DIY.


Good luck!

post #38 of 41

Well, I tried again yesterday and it worked beautifully. Here is what I took under consideration. After reading the science behind some here, I hadn't used dried mustard for one, and maybe, just maybe I wasn't using enough vinegar. So I tried just the yolks again, eggs from that morning, 2 tbl of coconut vinegar(acv is a tad strong, cv is milder and sweeter), tsp sugar, tsp salt(about), and grapeseed oil, 1 tsp dried mustard, and 2 yolks. I let it sit in a qt mason jar for a bit, then put in the immersion blender let it sit for 30 seconds and tried it again using that, and held my breath, ready to throw something if it didn't work :). It did, So I will try this again and cross my fingers that I will succeed using these ingredients. I still may try adding a pinch of gelatin just for the health benefits and see what it does.  I am happy and it tastes nice. I thought adding more liquid would make it runnier, but maybe that was the problem. Most recipes have just a little, and the dry mustard. We shall see.

post #39 of 41

When mayo isn't thick the most likely culprit is an improper emulsion. You guys either didn't add enough oil, or added the oil too fast (especially in the beginning) and the oil never formed a complete emulsion. Think a vinaigrette as opposed to a mayo. 


It can/will even look like it is properly emulsified because the blender will force it together temporarily. So if it is thin and runny, but doesn't look broken, it is only because the blender temporarily made it an emulsion...given some time it would probably separate. 


Try adding, literally, a few drops at a time for a bit before you add a slow, steady stream of oil. The few drops ensure that the emulsion will form. 

post #40 of 41

susan, when it ain't broke don't fix it : leave the gelatin out.

there are no health benefits in a pinch of gelatin .

sounds you have mayo now!!! great!


aside from that, I don't get the dry mustard.

here in europe, you just use wet (dijon type) mustard for the emulsion forming.

esp when the eggyolks are from the fridge, the wet mustard helps the emulsion  to form and the mayo to work.

post #41 of 41

Cross-posting in this old post here as I had started my own post on this subject and the title here is more to the point, so to reiterate and elaborate the revelation here:


Whole egg goes into narrow jar along with the usual suspects


Tilt jar slightly to get the egg all in one place to fit within the skirt of the stick blender.


Hold there and wiz until you see the emulsion is not traveling upwards any further, then draw the SB up to finish the rest.


Once it sets up in the fridge the resultant is a very firm paste, I mean beautiful thick as you could just about ever want it.




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