help in making homemade mayonnaise.?

Question

i made mayonnaise but its so watery.how do i make it solid and creamy like the store one.thanks!

Answer 1

Use a blender and add the oil slowly (a slow thin stream, pausing every few seconds to check the mixture) so the oil can break up and emulsify into the egg/vinegar mixture.

Answer 2

1

Answer 3

Easy Homemade Mayonnaise:

2 min 2 min prep
1 1/4 cups

1 egg (preferably organic or free range)
1 tablespoon whole grain mustard
3/4 teaspoon sea salt
2 tablespoons fresh lemon juice
1 tablespoon brown rice vinegar or balsamic vinegar
1 cup extra virgin olive oil

#1 Combine egg, mustard, salt, juice, and vinegar in a blender.
#2 Blend for 30 seconds or until well mixed.
#3 Run the blender at low speed and add the oil very slowly.
#4 Once the mixture emulsifies (about the last 1/3 cup of oil) you can add the oil more quickly.
#5 Put into a jar and refrigerate.

Answer 4

2 egg yolks
15 ml (1 tbsp) Dijon mustard
Salt and freshly ground pepper
400 ml (14 fl oz) vegatable oil
15 ml (1 tbsp) white wine vinegar,

Bring all the ingredients to room temperature. Combine the egg yolks, mustard, salt and pepper in a bowl and beat well with a small whisk. Whisking continuously, add about 115 ml (4 fl oz) of the oil, drop by drop, until the mayonnaise has thickened and emulsified. Then whisk in the remaining oil in a thin, slow stream until the mayonnaise is smooth and thick. Whisk in the vinegar. Taste and adjust the seasoning:

Some tips:

Mayonnaise is very easy to make if you follow a few rules. First, have all the ingredients at room temperature before you begin. Add the oil very slowly, drop by drop, at the beginning until the sauce begins to emulsify; then you may add the remainder in a steady stream without risk of breaking the emulsion. If the sauce does separate, whisk in 5 ml (1 tsp) cold water. If the mayonnaise remains broken, whisk 5 ml (1 tsp) of the broken mayonnaise into 5 ml (1 tsp) mustard in a warm, dry bowl until creamy (mustard helps to emulsify the sauce). Then gradually whisk in the remaining mayonnaise.

A simpic mayonnaise is the foundation for a number of sauces. With the addition of puriéed herbs and green leaves it becomes a Sauce Verte, flavoured with puréed red pepper it becomes a Sauce Rouille, and with chopped capers, onions, gherkins, and hard-boiled eggs it becomes a spicy Sauce Tartare.

Answer 5

Got a magic bullet or a blender? It is easy. I use a doz. egg whites, veggie oil, and some lemon. Slap all of this in the bullet or blender and whip until creamy. Refrigerate in a jar. You may need to experiement with the amounts of ingredients, but be easy on the oil. Better than store bought.

For dressing add a little pickle juice and a few tablespoons of sugar.

Answer 6

blend eggs like crazy and add a little lemon juice
and a pinch on salt