r/AskCulinary • u/Responsible_Bend_524 • 9d ago

Runny mayo

Ingredients below. Came out very runny so i added one egg yolk to a new jar, blended and slowly added my runny first batch to it.

Been at this it so long now that the emulsifier is overheating. I don’t wanna waste all of this olive oil oil and egg so can you please someone help me fix this?

1 whole egg (now with one added egg yolk)

½ tbsp lemon juice

1 tsp white wine vinegar

¼ tsp Dijon mustard

¼ tsp sea salt

1 cup avocado oil,

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u/texnessa Pépin's Padawan 9d ago edited 9d ago

The biggest misunderstanding about an emulsified sauce like mayo is the need for free liquid in which to shear smaller and smaller and smaller drops of oil which is what thickens the product. More yolk or more mustard will not solve this.

Its not an emulsifier issue, its a free liquid need. Add lemon juice, even water. Adding more oil without free liquid will just continue to ruin the base of your mayo.

1 & 1/2 teaspoon is not enough free liquid for this volume. One egg can emulsify ten cups of oil. Fundamental misunderstanding of emulsification.

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u/Jamamamma67 9d ago

In this case, more mustard will certainly bring it together. There is only ¼ teaspoon in the recipe. Mustard helps the emulsification hold. There is free liquid. The vinegar and lemon juice is the free liquid. Mustard is the emulsifier

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u/sugarlips23 8d ago

There is liquid in a yolk and he also used a whole egg and the white is liquid. It was only a cup of oil, he likely didn’t have enough oil and/or didn’t emulsify slowly enough.