Homemade Mayo (Update: SUCCESS)

[Anonymous No.18285607]

I tried to incorporate some tips that people here gave me since my last thread. I said my mayo was often thin.

I used lemon juice, a bit of raw microplaned garlic (maybe a bit too much) salt, maple syrup, and neutral oil
I used one whole egg and one egg yolk, I let them come to room temp
I think next time I would try rice vinegar or white distilled vinegar instead of lemon juice - but mayo tastes kinda different in a salad or on a sandwich than just tasting it plain so its hard to gauge - you want it a little overly sharp
anyways I added a TINY pinch of xanthan gum like less than 1/8 tsp and a slightly larger (maybe 1/8tsp) pinch of glycerol monostearate to thiccen and emulsify respectively, and I found the parts for my immersion blender so I didn't have to try my food processor or regular blender.

The mayo I made is very THICC and gloopy just like hellmans, No problem with it being too thin at all! Spreadable texture! I guess what I don't like about commercial mayo is they probably all use some thickeners so the texture is a bit weird. Maybe next time a bit less xanthan gum.

In summary, room temp egg + immersion blender + emulsifier + thickening agent = commercial-ish textured mayo at home

[Anonymous No.18285735]

yay!

[Anonymous No.18285760]

Cool, thanks for posting the results.
>maple syrup
Did this impart a flavor? How did it taste? Any reason you didn't use white sugar?

[Anonymous No.18285762]

did you cum in it?

[Anonymous No.18285804]

>>18285760
just enough to counter the lemon juice I used
It doesn't taste like a lot because I didn't add too much maybe 2 tsp - just a slight sweetness maybe a hint of caramel
>>18285762
no

[Anonymous No.18285901]

>>18285804
>no
not real mayonnaise