How To: Thicker Homemade Mayonnaise ?

[Madison_ Houston]

I can make mayonnaise all day long. I use a Mason jar and an immersion blender and voila.

However I want it to come out thicker. I have read and heard that this will acommplih those goals:

1. Add whey from yogurt.
2. Add an extra yolk that has been warmed. (My recipe uses two eggs.)

Okay so - has anyone here tried either of those two suggestions ? If so with what results ?

Or let me know if you have another method that works !

Thanks !

 

[badjak]

Maybe a little less oil per egg?

 

[JAS_OH1]

I can make mayonnaise all day long. I use a Mason jar and an immersion blender and voila.

However I want it to come out thicker. I have read and heard that this will acommplih those goals:

1. Add whey from yogurt.
2. Add an extra yolk that has been warmed. (My recipe uses two eggs.)

Okay so - has anyone here tried either of those two suggestions ? If so with what results ?

Or let me know if you have another method that works !

Thanks !

I think TastyReuben makes a lot of homemade mayonnaise. I personally don't make my own but love a yolkier mayo so seems reasonable that would work and be tastier.

 

[SandwichShortOfAPicnic]

Felicity Cloake is where I tend to turn when I want to know about variations on a theme.

How to make perfect mayonnaise.

 

[TastyReuben]

I think an extra yolk and/or less oil is the trick. I think there’s only so much oil a yolk can handle, and once you go past that, you need another yolk.

 

[karadekoolaid]

I'm looking for the recipe, but a chef friend of mine suggested adding a tsp of water to the mayo to make it thicker.

 

[JAS_OH1]

I'm looking for the recipe, but a chef friend of mine suggested adding a tsp of water to the mayo to make it thicker.

That sounds counterintuitive, but if a chef said it, should be true?

Edt: there are a few references in Google to using hot or boiling water. Also the additional egg yolk.

thickening homemade mayonnaise - Google Search

 

[Morning Glory]

I'm looking for the recipe, but a chef friend of mine suggested adding a tsp of water to the mayo to make it thicker.

Its interesting you say that. I've always found that the emulsion just gets thicker and thicker until I have to add a little lemon juice to slacken it. I'm slightly puzzled...

Madison_ Houston, are you simply using oil and egg yolk or are you adding anything else to the original mix?

 

[SandwichShortOfAPicnic]

I’m with MG on this one, I‘ve only ever found it get thicker and thicker until I need to stop or loosen it.

 

[JAS_OH1]

Its interesting you say that. I've always found that the emulsion just gets thicker and thicker until I have to add a little lemon juice to slacken it. I'm slightly puzzled...

Madison_ Houston, are you simply using oil and egg yolk or are you adding anything else to the original mix?

Why were you making mayonnaise? I thought you strongly dislike it.

 

[Morning Glory]

Why were you making mayonnaise? I thought you strongly dislike it.

I don't dislike it per se. I have a sort of stomach reaction to it (an intolerance). I make it for others, of course!

I'm wondering what the basic recipe is that Madison_ Houston and TastyReuben are using. I just make it with an egg yolk and vegetable oil. I use a stick blender or I do it by hand with a whisk.

 

[TastyReuben]

I'm wondering what the basic recipe is that @Madison_ Houston and @TastyReuben are using.

This is the one I use:

Chef John's Homemade Mayonnaise

I also use is recipe for garlic-basil mayonnaise.

The difference with his recipes is that they’re dump recipes - you dump everything in (in order) and go from there, no drizzling in the oil bit by bit, which is tedious.

However, I had a couple of instances where maybe my yolks were a little on the small side, so it was too much oil, and now I put in about 3/4 of that oil, and add a little more at the end, if I need it.

 

[JAS_OH1]

This is the one I use:

Chef John's Homemade Mayonnaise

I also use is recipe for garlic-basil mayonnaise.

The difference with his recipes is that they’re dump recipes - you dump everything in (in order) and go from there, no drizzling in the oil bit by bit, which is tedious.

However, I had a couple of instances where maybe my yolks were a little on the small side, so it was too much oil, and now I put in about 3/4 of that oil, and add a little more at the end, if I need it.

I found this lovely bit in the archives:
Recipe - Garlic-Basil Mayonnaise

 

[Morning Glory]

This is the one I use:

Chef John's Homemade Mayonnaise

I also use is recipe for garlic-basil mayonnaise.

The difference with his recipes is that they’re dump recipes - you dump everything in (in order) and go from there, no drizzling in the oil bit by bit, which is tedious.

However, I had a couple of instances where maybe my yolks were a little on the small side, so it was too much oil, and now I put in about 3/4 of that oil, and add a little more at the end, if I need it.

Ah - I make it by adding the oil gradually. No other ingredients except the yolk. Other ingredients I add at the end (if wanted).

 

[TastyReuben]

I found this lovely bit in the archives:
Recipe - Garlic-Basil Mayonnaise

Yeah, that’s the other one I use…well, used to use, in the days before WeightWatchers.