Lacto Fermented Mayonnaise Recipe (2024)

FAQs

Why won't my homemade mayonnaise get thick? ›

To sum up, if mayonnaise doesn't set or is too runny, there are two main reasons: the ingredients haven't been properly dosed or cold ingredients have been used. Either way, no need to worry: it's not too late to save your sauce.

For mayonnaise, the desired pH in the finished product is between 3.60 and 4.00 and desired total acidity is from 0.29% and 0.50% acetic acid.

Too much oil was added at once. A lot of the time, if you add all of the oil at once, it is too much for the egg to take and it won't emulsify. Blender / immersion blender isn't strong enough for all the oil at once. Adding oil too fast.

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.

Add the oil slowly.

By slowly, I'm talking drop by drop. I know it takes time, but trust me, adding the oil slowly helps the emulsification process. Add it too quickly and your mayonnaise may never thicken, leaving you with a mess.

It is the most common acid used in the preservation of mayonnaise because it has antiseptic value and also helps prevent deterioration and rancidity (21). Vinegar is usually added together with other acids such as lactic acid to keep the pH of the mayonnaise low (between 3.3 and 3.8).

Is your homemade mayo too runny? "It's typically watery because it hasn't been blended enough to enable the emulsifier to do its job in bringing the water and oil together," Richards notes.

If the oil has separated, that is also a sign that the condiment is no longer good to eat. Other changes in texture, such as thickness or lumps, are also a sign of bad mayonnaise. Expired mayo additionally tends to have a bad smell, often smelling acidic or putrid.

When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating. Follow this tip: To keep the emulsion from breaking and the mayo from separating, process just until the ingredients are combined and emulsified.

To start with, egg yolks are the main ingredient in the homemade version, which contributes to the naturally yellowish tone. Commercial mayo, meanwhile, can contain up to around 80% oil, which means there's much less egg in the ratio, and more oil, and that makes store-bought mayo more viscous as well as whiter.

What binds mayonnaise? ›

Egg yolks contain a natural emulsifier — lecithin — which helps thicken sauces and bind ingredients. Start with a VERY slow stream of oil. A few drops at a time is best until you notice the mayonnaise starting to thicken.

Mayonnaise is an oil-in-water emulsion typically containing more than 74% vegetable oil (minimum 65%). Egg yolk is used as an emulsifier at a level commonly between 4% and 8%.

Mayonnaise is an oil in water emulsion and egg components are its emulsifier. Egg contributes to the emulsification, stabilization, flavor and color of mayonnaise.

The yolk contains the emulsifier lecithin (phospholipids), which is necessary to form the O/W emulsion in mayonnaise. It also contributes the 'eggy' flavour and yellow cast to the mayonnaise.

Add Water To Finished Mayonnaise Mixture

If you're not fully satisfied with the consistency of the condiment, begin adding water while the mayonnaise is still being mixed. Adding more water as the mixture is in motion promotes emulsification, while also helping to thin out the mayonnaise for an improved texture.

Can you over whisk mayonnaise? Yes, you can. The two tricks to making mayonnaise are to add the oil slowly and to whisk quickly; but once all of the oil (and at the end the seasoning) has been incorporated, do not keep whisking. Otherwise, you could break your emulsion.

I've read some fixes: 1) starting over with an extra whisked yolk and then add the runny mayo slowly to the yolk, or 2) adding a tiny bit of hot water.

If you can't find a jar the right size, double the recipe in order to increase the starting volume of the egg/lemon mixture. If your mayonnaise is watery, that means it has not emulsified properly. Let the mixture settle and separate, then try blending again.