![]() ![]() Once both are the same temperature, try again, using the failed mayo instead of a new batch of oil.Set the yolk out to come to room temperature, or the same temperature as the failed mayo.Pull out another egg, and separate yolk from white.Wait! Don't throw it out! We can salvage it. You just put like $10 worth of avocado oil into a jar to make mayo, and it failed. KEEP DRIZZLING until all the oil is gone, then stop. Eventually you will hear the sound the machine is making change and the consistency will look different. You start with everything but the egg in the blender or food processor, and pour the oil while it is running, in a teeeeeeeennnny tiiiiiiiiiny stream. You tried to use a blender or food processor, but didn't drizzle. Drizzle fo shizzle! If you don't have an immersion blender, you have to have a steady hand and about 20 minutes. Best bet? Put them all on the counter together in one spot for a couple of hours, then come back and whip up some mayo!ΔΆ. All your ingredients were not the same temperature. I have had this recipe fail on me when I left the egg on the counter and the oil in the pantry, because the temperature in the pantry turned out to be different than the kitchen. Sometimes I hear from readers who tried to make this recipe, but their mayonnaise didn't come together, and they were left with a jar of oil. It's really just the sandwich without the bread! I also use it as salad dressing by itself, especially on a "BLT" salad - mixed greens, bacon, and tomatoes with mayo for dressing. You can use it for so many different things, including: Once you've made your mayo, don't think of it just as mayonnaise. If you're still feeling unsure, you can head here to do a deep dive of everything you need to know about making homemade mayo before starting.(I can tell you from experience, this takes more time out of your life than necessary - just get an immersion blender and whip it up in 2 minutes!) If you only have a regular blender or food processor, then you'll need to keep the blender running and pour the oil in, in the smallest possible stream you can muster, until it's all gone.Start with the immersion blender in the bottom of the jar until the mayo starts to thicken, then slowly pull up and down.This is ESSENTIAL - if you skip this step, you're going to have failed mayo, which is basically white oil. Be aware of the science involved. Mayonnaise is an emulsion, so all the ingredients have to be the same temperature before making.Secrets to success with homemade Whole30 mayo You'll also find some recipes that use "light tasting" olive oil, I use avocado oil. You'll find some recipes that use only the egg yolk, I use the whole egg. It's that delicious! The recipe is a variation of a few recipes I've tried over time. They're all going to have the same basic ingredients (egg, oil, spices) but this is my favorite combo so far. I promise, if you make this mayo, you'll toss whatever you've got in your fridge in and never look back. They're putting a dash of their claimed ingredient in, but keeping it full of soybean and other partially hydrogenated oils as well as a bunch of other chemicals you can't pronounce. They try to make you think with labeling ("olive oil mayo" and "avocado oil mayo") that they're making it healthy. Have you ever looked at the ingredient label for mayonnaise that you buy in the store? It's truly gross. They do this because they are dipping them in the most delicious thing ever, not store bought mayonnaise with a million ingredients you can't pronounce, none of them good for you. You know how in France, the French dip their french fries in mayo? I always thought that was weird, until I ate this mayo. ![]()
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