Then place in the fridge until the mixture is cold. It worked perfectly!! Soy milk in … So far I’ve added 4 more yolks (2 on different occasions) and still had no success. I just saved mine by adding silken tofu with a little extra lemon/vin and salt, tastes just like mayo and way less calories. I re-read the recipe (it was in The Joy of Cooking) and at the very end it said something like “don’t make mayonnaise on a cloudy or rainy day. Using your method, I not only salvaged the mayo which thickened up so beautifully but I only had to use a couple more tsp of oil. In the past I’ve grudgingly thrown a failed batch out – but next time I’ll try your tip! Now i have more confidence when making mayo. Today I started again with another egg, and a squeeze bottle, adding the original mess one drop at a time. I love homemade mayonnaise and aioli. This was my first attempt at an emulsion. Thank you for replying. Saved by the Kitchen Kop! 1. Rich, creamy and thick chickpea-based vegan mayo! In all the batches I've made over the years, and this is since I was done experimenting and had my recipe figured out, so we're talking about dozens and dozens and dozens of batches, I've only had it totally and completely bomb once. The mixture got creamy and white almost instantaneously but refused to thicken … You just saved an on-going, half dozen egg disaster from the garbage can! The mixture will emulsify and It is creamy and nice. not sure what to do. I was just complaining to hubby about how horrible my olive oil mayo tasted, even with the best quality oil. Thank you so much for this tip. I love having extra mayo around. 5. Usually I can finally get it after at least a couple tries, but not *always*. Thanks! Make sure yellow mustard and Greek yogurt are chilled, as they may not set right if warm. I had flops more often when I was making the mayo in a BOWL vs. a container with a mouth just big enough for the stick blender to fit into. YES! Place in a food processor, or a high-speed blender. It’s crazy-making stuff. I am so glad I found this because just two days ago, I wasted 2 c. of olive oil! Your solution worked like a charm. But it’s also good to have this fix if I run into problems again. Today the saved mayo was used for Avocado Egg Salad which I just posted on I actually seem to skip around here and there, with different recipes, so I think I need to make up my own. Then on medium heat, bring to a boil and keep whisking until the mixture thickens and turns into a thick paste. Never make mayo on an overcast day. Very helpful ?? 2 stevia This mayo is perfect with sandwiches, salads and to serve with potatoes. Your method saved the day (and gave me the mayo I needed for tonight’s special dinner). Mayo was failing in metal bowl with hand mixer. Will always remember this tip , too funny, I just thought homemade mayo was always runny. Oil added too quickly If so, it’s smooth sailing ahead. Could be, but I like the flavor of mine as it is. thank you . You’ll Need: Let me show you how to make a thick white vegan mayo at home. I'm not a medical professional, so use anything you read here only as a starting point for your own research. I have many more failures than success. I cannot make mayo! Ps. I tried making mayo for the first time which ended up as mayo soup as I stupidly added the oil too fast. The last time I made it, it turned out A-MA-ZING. Thanks so much!!! I use the same recipe all the time and will go on streaks where it’s perfect every time – followed by multiple failures. You Do: it still didn’t do anything. Although sometimes I’ll make an “aioli” — kind of like this: — YUM! Their website is very informative and easy to navigate, and as I was browsing through the website I already started creating my Christmas wish list (even though it’s still 6 months away!). I definitely didn’t want to waste all those ingredients. I quickly began the save process…using a clean bowl and whisk I added another egg yolk and a touch of oil which emulsified immediately. You may want to check out this post:, You also just saved my mayo, and my tuna salad:-). This recipe does not use soy milk, aquafaba or tofu. So thank you, and oh before I forget, Thank You! Mayonnaise … Magically, we have MAYO! 7. Especially since all their buy-in-bulk spices are always fresh. Use a wire whisk and beat them a little. So maddening! Veganlovlie - Vegan Fusion-Mauritian Recipes 458,083 views Kelly: you saved my day! Thank you! I was crying over wasted olive oil and organic eggs, you saved the day , Yes, i just rescued a floped mayo batch, and had ran out of oil…. We actually steer clear of anything soy around here except an occasional bit of fermented soy sauce in marinades. So one bright, sunny day, I decided to try again. Thanks so much!! I have to allow them to cool to room temp. They never even bothered trying anymore because it always flopped. Has anyone had this happen, mayo comes out perfect, ferments, and when u go to use it or when it warms up ( hot this summer) it MELTS. Pour a little oil into the yolks while beating/whisking….if another person can pour fine, if not, solo ok too. Salt Grinds (Optional) I just said, oh what the heck. Have you attempted that? Often based on vegetable oil, such as sunflower, avocado, olive or any neutral oil, it calls for just a few other staple ingredients. Other than that I am out of ideas other than maybe I need to blend my yolks a little longer before adding the oil, however, when I try putting everything in the jar including the oil and allow the egg yolks to settle to the bottom before blending that still doesn’t work. . Adjust formula using additional egg yolks or less oil; , Thank you!!!! Add more vinegar, PROBLEM 1 This let me save my partner from immense frustration! That one time I don't know how many eggs I went through and wasted, but there was no bringing it back. They swore up and down that women who were having their “time of the month” could not make mayonnaise. Thanks for your help. I put the yolks, ACV and salt in first and mix with my stick blender. Check out the original post with more info here: I did everything that everyone talks about and yet I ended up with the blender turning itself off because it was trying to overheat. If you’re using a regular blender, place all … They seem to know what they are talking about. I had a mayo disaster and googled how to fix it and found your site. But I decided to test it out. Okay, I swore a little, but it was before I found your post. Note:  Displayed ads do not constitute endorsement or recommendation by. I saved this for future reference. I give up ever trying to do this again LOL, That happened to me yesterday! Yay!!! cause It was the first time in years that I had a problem, and it was just because I was in a rush and tried pouring the oil in too fast. Your email address will not be published. It calls for 6 simple ingredients, it comes together in under 5 minutes, and it tastes just as good as the real thing. It saved my mayo! Hope it works for me. Woohoo!!! Hi Kelly, I just wanted to stop by and give you an update on my mayo disaster. Remember how long ago I had a problem it failed the second time, it is really..! Saving it with an immersion blender is going knew this last week, when the same thing happened ). S a good double batch!, Yay!!!!!!!., 8 egg yolks and 2 cups of expensive oilve oil and yolk mix day knowing that I like Hains! You — resorting to beating a new egg yolk, '' she adds bowl!, 8 egg yolks in bowl until it ’ s more on that https! Rich, creamy and deep in flavour and that makes this recipe does not contain eggs on.... 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