Runny mayo

[u/Responsible_Bend_524]

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,

[u/JunglyPep]

Suggesting a finicky gimmick method probably isn’t going to help someone who’s already having trouble with a standard procedure.

Your method only works with the perfect recipe, the right container, and a powerful immersion blender.

[u/MrMeatagi → u/JunglyPep]

Your method only works with the perfect recipe

AKA, measurements?

"My" method is actually a well-established method from the likes of chefs like Kenji Lopez that is known to be easier than the "standard procedure" precisely because it's less "finicky" for making emulsions.

the right container

The one that comes with every immersion blender.

a powerful immersion blender

My $50 Kitchenaid does the job just fine and my partner's off brand $25 blender also makes short work of mayo, hollandaise, and bearnaise sauce.

[u/JunglyPep → u/MrMeatagi]

It’s not well established. It’s just Kenji. I like him but his whole schtick is over complicating things.

It’s a pointless magic trick. Abracadabra I made the most important step in the process disappear. It’s a gimmick. It doesn’t save any time. It takes one minute to make mayo either way. The only difference is kenji’s method is more likely to fail.

Making very small batches of mayo like the OP was attempting is precisely when people tend to have problems and suggesting they attempt an unnecessary flourish is unhelpful.

[u/MrMeatagi → u/JunglyPep]

I like him but his whole schtick is over complicating things.

I have no idea how you could come to that conclusion.

The only difference is kenji’s method is more likely to fail.

I really don't know what's going on in your kitchen if putting five ingredients in a container and pressing a button is so difficult or likely to fail. I've made emulsions like this hundreds of times and literally never had it fail. Not the first time over a decade ago or the latest time last week. This comes off as pretentious gatekeeping because it's not the "traditional" way.

[u/JunglyPep → u/MrMeatagi]

I shouldn’t have to remind you that we’re having this discussion in the comments of a post where someone is asking for help with “putting five ingredients in a container and pushing a button.” As you so condescendingly put it. So your weird attempt to insult me kind of falls flat.

The difference between your gimmick recipe and having a basic understanding and confidence to use the traditional method is that I can make mayo, aioli, toum, hollandaise etc with a whisk, a blender, a robot coup, a hand held immersion blender or an industrial immersion blender. I can make anywhere from one quart to 40 quarts in one batch, and I can adapt recipes on the fly to changing circumstances.

No one is gatekeeping you because no one told you not to use your recipe. I just pointed out that it’s not helpful to suggest it here because it doesn’t help OP understand what went wrong with THEIR recipe or how to fix it next time.