If you have ever attempted to make your own mayo at home, you may face the problem of the emulsion breaking. A broken mayo will be super liquidy, and nothing like mayo. But don’t throw it out, you can easily fix it! In this post I will be going over how fix a broken mayo.
Why Mayo Breaks:
- Too much oil was added at once. A lot of the time, if you add all of the oil at once, it is too much for the egg to take and it won’t emulsify.
- Blender / immersion blender isn’t strong enough for all the oil at once.
- Adding oil too fast.
How to fix a broken mayo:
- In a new container or bowl, crack an egg and mix with an immersion blender or whisk.
- While blending or whisking, slowly add the broken mayo. Do this step VERY slowly! Once it starts to thicken, you can start adding more at once. Blend until all is incorporated.
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SERVINGS: 1 cup
- PREP TIME: 0 Mins
- COOK TIME: 5 Mins
- TOTAL TIME: 5 Min
Here is a mayo recipe for a reminder!
Ingredients:
- 1 egg
- juice from one lemon
- 1 tsp dijon mustard
- salt to taste
- 1 cup avocado oil
Preparation:
STEP 1.
Mix all with an immersion blender, adding the oil last and blending from top then pull up with the immersion blender.
Troubleshooting – if it didn’t mix properly you may have to blend all but the oil to start, then while blending, slowly add oil to mix!
What type of immersion blender do you have, and which head are you using? Mine clearly wasnt strong enough and broke. Tried it in the blendtec with your trick and it worked but much more of a pain to use the blender. Any tricks to immersion blender?
If the immersion blender isn’t strong I def recommend mixing all but the oil first and while mixing with the immersion blender pouring in the oil slowly and a little at a time! 90% immersion blenders aren’t strong enough to do all at once, its just how the emulsion works! I love the kitchenaid immersion blender!