Honey Lime Mayonnaise Recipe (2024)

FAQs

Why is my homemade mayo not thick? ›

the various ingredients used to make the mayonnaise are not room temperature; the ingredients have not been dosed correctly; perhaps you have added too much oil or lemon juice; the ingredients (oil and lemon juice) were not added gradually to the mix.

Mayonnaise Variations

I almost always add a squeeze of lemon juice to brighten things up a little. I love how fresh it makes it taste. Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well.

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

Whisking a portion of a broken or failed mayonnaise mixture with a little water until it's emulsified and then transferring it to the food processor with the remaining broken mixture will make things right.

If your mayonnaise is too thin, gradually add more oil while continuing to whisk or blend. This will increase the fat content and thicken the mixture. Be patient and add the oil slowly to avoid over-thickening. Use an Egg Yolk: If you have another egg yolk on hand, you can incorporate it into yo.

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

It has extra egg yolks so it is more viscous and food releases less water.

Safflower, canola, grapeseed and peanut oil all do nicely. Just make sure the oil is at the same temperature as the egg. You can use cold oil and cold eggs, but I found room temperature eggs and oil to be the easiest to work with.

The restaurant is using better quality ingredients, like fresh egg yolks rather than powdered and better oils or blends of oils. Too, it's being made fresh, not being made to last a year or more.

How does homemade mayonnaise taste (compared to Hellman's/Best)? It will taste different as you are substituting a major component, the oil. Soybean oil has a neutral flavor, basically no flavor. Olive oil on the other hand has a distinct flavor, fruity, grassy etc depending on the type of olive oil you are using.

What mayonnaise do chefs prefer? ›

But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know.

If your mayonnaise is too thin, you can try whisking in more oil, a little bit at a time, until it reaches your desired consistency. Add an egg yolk: If your mayonnaise is still too thin after adding more oil, you can try whisking in another egg yolk. This will help to thicken the mixture and create a creamier texture.

You will likely need to add quite a bit more oil and more seasonings because adding another egg yolk is essentially doubling the recipe. Although it sounds counterintuitive, adding more oil can also help thicken the mayonnaise.

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

Fixing any broken egg-based emulsion requires the same method: Create a new emulsion, then whisk the broken one into it. You can do this by placing a teaspoon of lemon juice (or water) in a clean bowl and adding a small amount of the broken emulsion, whisking to form another, stable emulsion.

Separated mayonnaise isn't harmful to eat, but it's not too pleasant either.

Mix a few tablespoons of your broken mayo with a little white wine, and then vigorously whisk back into the remaining mayonnaise to create new bonds and restore hom*ogenization.