[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 2.03 MB, 4032x3024, IMG_0875.jpg [View same] [iqdb] [saucenao] [google]
16307892 No.16307892 [Reply] [Original]

Why is my mayo liquid? The recipe told me
> refrigerate ingredients
> gently whisk egg yolks with vinegar and mustard
> slowly add oil while whisking
I think I've spent at least 10 minutes adding 2 dL of oil, but despite all this it still has a creamy texture. I wanted something I can put on bread without it running off and all over my hands.
It doesn't matter if it's rape oil or sunflower oil, does it?

>> No.16307896

you added oil too fast and didn't whisk it enough.

>> No.16307904

>>16307892
If your mayonnaise remains a bit thin after the initial whisking, or if it’s broken and separated, whisk in two teaspoons of boiling water.The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again.If it doesn’t thicken right away, add another teaspoon or two of hot water and continue whisking.

>> No.16307964

>>16307904
lol what even the fuck is this dogshit

>>16307892
OP is it actually emulsified/one mixture, and simply too thin, or does it look streaky and not homogeneous?

If it's streaky/not consistently textured throughout, your mixture is probably broken - i.e. too much fat, not enough liquid, fat added too quickly, etc. If that's the case, it's an easy fix, you simply have to restart your base (egg yolk, a little vinegar/water), and then whisk your broken mayo into it as if were oil.

But I think you may just not have the proportions down correctly, and simply need more oil. It takes a pretty hefty amount of oil to get a mayo to the consistency you'd experience in a jar of Hellman's of whatever, and even a T of water will set you back pretty substantially.

What I'd recommend is to set aside a small portion (like 2 T) of what you have mixed so far into a separate bowl, and whisk oil into that, to see if it thickens properly, and reassess from there. If it doesn't appear to be thickening, maybe you broke it after all.

To answer your question, no, the style of oil doesn't matter so much - albeit, you want cheap, refined oils like rapeseed, sunflower, or vegetable/canola oil for things like mayo. Not only is it more cost efficient and flavor neutral, but aerating virgin/unrefined/first press oils by making aioli/mayo in a blender will sometimes make them very bitter, EVOO especially.

>> No.16307979
File: 62 KB, 633x758, 28fj3w.jpg [View same] [iqdb] [saucenao] [google]
16307979

>>16307892
>MY FUCKING MAYO
>SABOTAGED BY THE JEWS AGAIN

>> No.16307981

>>16307892
Your ingredients should not be cold. They should be room temp.

>> No.16307995

>>16307979
rent free

>> No.16307998
File: 51 KB, 1024x1000, handmixer.jpg [View same] [iqdb] [saucenao] [google]
16307998

>>16307892
Use pic related.

>> No.16308004

>>16307998
This or if you have a stand mixer use the whisk attachment on medium low.

>> No.16308017

>>16307995
That doesn't even make sense

>> No.16308023

>>16307892
You needed to mix the oil until it emulsified before adding more. That's the only reason. Cooling it down was a good idea, but it sounds like you added the oil too quickly.

>> No.16308041
File: 79 KB, 1500x1250, robo.jpg [View same] [iqdb] [saucenao] [google]
16308041

>>16307998
>>16308004
Or this

>> No.16308045

>>16307964
It's as homogeneous as the picture shows. That is, it is homogeneous.
The hell is a "T"?

>>16307998
Huh, I guess I'll try that. The recipe I followed said that it had to happen "slowly and calmly", although now that I think about it he might have been referring to the oil-adding and not the whisking.

>> No.16308047
File: 900 KB, 2000x1333, immerse.jpg [View same] [iqdb] [saucenao] [google]
16308047

>>16307998
>>16308004
>>16308041
But the best, imo, is this thing. The worst is a conventional blender

>> No.16308050

>>16308045
Tablespoon, bud. And not like a literal tablespoon, just a nice spoonful

And exactly, whisk as fast as you want, just add the oil slowly and not a big gulp at a time

>> No.16308059

If you want to be a real fart sniffer about your cooking then you can use Xanthan Gum, that shit is magical and makes the type of oil you use irrelevant

>> No.16308074

Thanks everyone who replied, it's much better now.

>> No.16308088

>>16308045
>Huh, I guess I'll try that. The recipe I followed said that it had to happen "slowly and calmly", although now that I think about it he might have been referring to the oil-adding and not the whisking.
You should be going slowly only in the end, but in the beginning you can beat the shit out the egg, vinegar/lemon juice, mustard mix when adding the first oil.
You can also safe your messed up mayo. Just add an egg yolk in a bowl and use your fucked up mayo like if it was oil.

>> No.16308331

>>16308045
its the pouring of the oil that it refers to. Whisking should always be fast. But if you use a blender or something similar you dont have to pour it that slowly. Brute forcing with a machine is easier :)

>> No.16308399

>>16308041
Stop fucking shilling this everywhere. No one wants to spend 2 grand on a food processor.

>> No.16308425
File: 117 KB, 1500x1500, blender.jpg [View same] [iqdb] [saucenao] [google]
16308425

>>16308399
I'm not specifically pushing the robot coupe - just a food processor in general. The design of food processors is perfect for ensuring perfect emulsion when making mayo. You don't need some 2k robot coupe for that shit, even the weakest one isn't going to struggle for mayo.

RC are great in professional kitchens, though.

But to more cement my point - even a $500 blender fucking sucks to make mayo with, since the blades have a dead-zone under them which fails to spin the base well, resulting in broken emulsions for smaller batch sizes

>> No.16309283

>>16307892
Added oil too fast.
>gently whisk egg yolks with vinegar and mustard
Making mayo is intense work, there's no being gentle with it at any moment. Put in some more elbow grease or use an immersion blender.
>>16308425
>>16308041
These are extremely wasteful ideas.

>> No.16310766

Dont use canola oil. It taskes disgusting

>> No.16311083

>>16308425
For making mayo, all you need is a bowl and a spoon or something. If you fuck up mayo, you must be retarded

>> No.16311146

>>16307981
>room temp
This. Whoever told you to refrigerate the ingredients was fucking with you.

>> No.16311241

>>16307892
What was your recipe?

>> No.16311535

>>16307892
Add the oil over the course of an hour.
>Yes hour.
Good mayo is not fast food Anon.

>> No.16311556

>>16311146
That makes absolutely no practical difference for a mayo

>>16309283
lol @ "wasteful". You're the one pushing for wasted time and effort, turning a simple 15 second project into a wholeass endevour. I'm sorry that you don't know how to cook, I can't help you there

>> No.16312032

>>16311556
>That makes absolutely no practical difference for a mayo
As someone who's only failed to make mayo when the egg was cold, it actually makes all the difference. Same recipe, warm egg, sucessful mayo. I only whisk by hand though.

>> No.16313986

>>16308045
>The recipe I followed said that it had to happen "slowly and calmly", although now that I think about it he might have been referring to the oil-adding and not the whisking.
this fucking board...

>> No.16314031

>>16307892
You whisked too slowly, if you are doing it by hand you have to just slowly drizzle the oil in or it will split. Use a blender next time instead

>> No.16314248

>>16308017
Forgive him. He desperately wants to feel a part of something

>> No.16314444

>>16308047
Only time I had a problem with my conventional blender was when I used only the yolk, every other time it came out great even when putting half the oil at once

>> No.16314459

It's a suspended solid, your entire family is going to die.

>> No.16314587

>>16314444
This. It’s not rocket science.