I actually seem to skip around here and there, with different recipes, so I think I need to make up my own. My beautician, Cassie, tells me that to thicken it, I should use a fuller fat Greek yogurt, since I’ve been trying Greek yogurt that’s fat free. Your method saved it! I tried making mayo for the first time last night, using an immersion blender, and though it seemed like I had an emulsion after I added all the oil it liquified. Required fields are marked *, The information found here has not been approved by the FDA and is not intended to diagnose, treat, cure, or prevent any disease. . Now, let me tell you more about Harts of Stur. I have one suggestion you could try, but I don’t know if it REALLY makes a difference or if there’s something weird about me, but…. I’m beating 2 more yolks and the mustard then slowly adding the oil mix that won’t solidify. Much thanks Kelly! 7. I was employing your advice for Toom and sadly it ‘kinda’ failed. Thanks for taking the time to leave a review! Thanks so much for the tip. 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!). Add 1 tsp organic sugar at the beginning. And, on top of that, it’s free from all of those preservatives and chemicals that one can’t pronounce. I just said, oh what the heck. It was so simple and is very rich with a nice tangy taste. This site and/or my social media sites have Amazon or other affiliate links that pay a small commission if you click on them to make a purchase, and as an amazon associate I earn from qualifying purchases. I now have 4 egg yolks wasted. How WEIRD is that!? How ’bout garlic salt instead! Sometimes I’m in a hurry and forget. One will emulsify a cup of oil though many recipes call for two. You’re welcome, Irene, I’m glad it worked! Yep. It will have a rubbery feel to it and that’s okay. Thanks so much!!! Mix in olive oil, and have a taste and see if you would like to add more salt or acidity. It’s a 1/2 quart of yellow gook , Once I went through a dozen eggs and still never got the stupid stuff to work!!!! Thank you so much for writing this! Our local supermarkets don’t carry it, checked 3 today. What appliance do you use to make mayonnaise and how important is it that ingredients are ‘warm’ or cold? Kelly: you saved my day! So all you have to do is pour the mayo from the blender to a covered container (glass preferred) and let it sit in the refrigerator overnight. I use the same recipe all the time and will go on streaks where it’s perfect every time – followed by multiple failures. I’d never ever have the patience for hand-whisking it, throwing in the blender is my favorite. I tried to find the link for the Mayo also and only get a blank page that says it’s saved this spot for your ad. This all depends on the efficiency of the food processor or blender that is used to make the mayo. You saved my mayo, I never had it thinner than soup and sooo separated. OK, SO I tried it again about a week later. Soooooo frstrated. The wait is over! I’d say about a week, but I’m not positive, because it never lasts long around here! Although sometimes I’ll make an “aioli” — kind of like this: https://kellythekitchenkop.com/homemade-mayonnaise-three-ways/ — YUM! I find that it softens the mayo so I think it affects how it emulsifies if you’re including it prior to emulsifying. I add salt, pepper, some lemon juice, garlic, etc. , Thank you! The last time I used my stick blender, I ended up with mayo all around the kitchen -walls, floors, countertops- my dog & cat loved it but I was tired of the physical work it took for me. 32 Ounces Plain Greek Yogurt Add salt, vinegar, sunflower oil and blend again until it’s creamy and smooth. Thanks . A last alternative ingredient to thicken the mayo is maize starch, or also known as corn starch. I could not believe it happened so quickly and just when it was almost complete. Thank you so much! Finally, I now use a food processor. So thank you, and oh before I forget, Thank You! I DID drizzle the oil very finely, but I don’t think that food processors have the oomph that a blender does. Place the cashews in a bowl and cover with enough warm water. I’m a woman who’s sight impaired, totally blind to be exact, and I absolutely love mayonnaise! I am SO thankful for you! I saved a batch! All rights reserved. The texture will be very similar to custard. If you don’t want to keep going, try mixing some sour cream into it and herbs for a ranch dip. Saved me a headache from not wanting it to go to waste, and now I have a new method to attempt to fix the mayo if it randomly fails again! Keep in mind, once in a great while, I just can’t save it, and I have no idea why, but *usually* this method works! . Thank you. Too much oil added for the amount of yolks Kelly, The way I know that garlic powder is spicy is because I actually put a tiny bit on my tongue when I wanted to see what it tastes like, compared to garlic salt. I use coconut oil, sesame oil and olive oil mixed together. What’s more, it comes with a 2-year guarantee from KitchenAid. Thanks for your help. CAUSE I was so bummed. I got my Mom’s recispie out and it didn’t thicken. Although I’m sure it’ll still be spicy. Your method saved the day (and gave me the mayo I needed for tonight’s special dinner). ... hi ! Make mayo fine, by hand using whisk. Could be, but I like the flavor of mine as it is. , You saved my mayonnaise! … Store in glass jars in the fridge for up to 3 weeks. This totally saved my mayo tonight. I do think it was the heat actually. Have you heard of that brand? It is creamy and nice. You’ll have to taste it to make sure that the gram flour is cooked out before removing it from the heat. Once it’s cooked, remove from the heat and let it cool to room temperature. So happy! I’ll read through your homemade mayo post and try again. Cut the Tofu into … Should I try cold oil next time? Too thin I cannot make mayo! It will have a rubbery feel to it. Thanks to you I didn’t! My fixed mayo is delicous and cooling down in the fridge . For the quantity in my recipe card, add 2 cloves of garlic. My house is normally very cool which is why I started warming everything inclulding the bowl I was mixing it in. I saved this for future reference. Then place in the fridge until the mixture is cold. I think it is breaking in the fridge. What gives? I don’t blame you for being DONE. It saved my mayo! Reply. 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. If I add another 2 yolks will it still taste ok? I have tried making vegan mayo with coconut milk and it did NOT work. . I am really cheapo so I didn’t throw it out. I attribute my successes to the tricks in my homemade mayo recipe, which by the way, is so simple and takes less than 5 minutes — I even prove it in a video that shows how I make homemade mayo FAST! My mayo came out exactly how I wanted it, and now I can’t wait to make more delicious recipes in my new KitchenAid food processor. My eggs were almost 3 weeks old, maybe how fresh they are makes a difference…? He he! Thank you so much for the tip about when mayonaise will not set . Not so with Mayo. Do the eggs have to be room temprature? Mayonnaise … It’s good to know that all those expensive ingredients don’t have to go to waste! Required fields are marked *. Thanks for any suggestion. Solution *lol* Love it! Runny, you know? In fact all the resource links go to this page, so there aren’t any effective links at this point, and won’t be until they get people to advertise there. But I kept adding oil, and the mayo broke. it still didn’t do anything. Your vegan mayo will last about 4 weeks in the refrigerator. Maybe others could jump in here & share their thoughts too. Veganlovlie - Vegan Fusion-Mauritian Recipes 458,083 views Will make this as soon as I can find the oil. This is going to sound crazy but many years ago I tried to make mayonnaise and it was horrible. Is she right, I wonder? And I didn’t! Sometimes it’s just a mystery why the mayo won’t thicken! Interesting about overcast days, I’ve never heard that one! Thanks a bunch, now i have to figure out what to do with all this mayo. I would LOVE to hear about your experience and your comments just make my day! It uses chickpea flour, which makes it great for people that avoid soy and/or dairy products. You have to follow the instructions above. . Set aside the mayo that won't set up. You'll see it on this page after we review it. The last time I made it, it turned out A-MA-ZING. Your email address will not be published. BUT even when I faithfully follow that recipe, now and then I've still had the mayonnaise not set up, thicken, emulsify, whatever you want to call it, and it really makes me crazy. You saved my mayo!!! Use room temperature oil, Problem 2 Thanks for the help! I make mayo by drizzling the oil into the food processor tube with the little oil hole. Well you just made my day knowing that I saved yours, lol! What am I doing wrong????? Along with my head. Thank you so much for posting this fix! This vegan mayo recipe is the stuff that dreams are made of. Just made some homemade mayo and it would not thicken up at all (think I added too much oil at once). As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. . 8. It … I almost choked a little, that’s how much it burns! Second time around I stopped adding oil when my blender stopped making a vortex. I never knew. Yay!!! SOLUTION Find them at your local grocery stores or order them from Amazon. Having one’s mother in law over for dinner has been known to turn mayo to liquid too! With the blender running, very very slowly add in the oil. Chill in refrigerator for 10 to 15 minutes, allowing the mustard to thicken the mix. ⅛ Teaspoon (1 Dash) pepper If so, it’s smooth sailing ahead. Thanks! Note:  Displayed ads do not constitute endorsement or recommendation by. They never even bothered trying anymore because it always flopped. Are you using your blender or a hand mixer or what? I put the yolks, ACV and salt in first and mix with my stick blender. I am having the same issue and started reading through the comments hoping to find out what brand of mayo it is as well. Garlic powder is a bit much for a mild version!”, I’ll bet it depends on where you get it and also how fresh it is though. The ingredients to this vegan mayonnaise recipe are very similar to traditional mayonnaise: oil, vinegar, lemon juice, mustard, and optional sugar. Nope, I haven’t heard of that brand, but I live in Michigan. Below are a few more ideas: Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes! Drain and discard all the water from the soaked cashews and add nuts to a blender. Oh I feel your pain!!! I had a mayo disaster and googled how to fix it and found your site. Slowly add Greek yogurt, one scoop at a time, and whisk until well mixed. Were your eggs warmed a bit? I have to allow them to cool to room temp. THANK YOU for saving my mayo! Should I also be adding more lemon/vinegar and spices that were in the origin? Lastly, if you’re an oat lover, you have two great options that you … first was perfect, second needed saving badly, so doesnt seem to back up the overcast recommendation but thanks to Kelly’s post here, totally saved it with an extra yolk and dripping in – thickened right up! Do you like a sweeter vegan mayo? Kelly. Your email address will not be published. . Nope, it’s just a flavored mayo, restaurants have it a lot. If not, try Amazon: https://amzn.to/2oLqi9Z. I did everything that everyone talks about and yet I ended up with the blender turning itself off because it was trying to overheat. Yes, the oils used in my mayo could cause weight gain, but you’d have to eat SO much of it for that to happen! I allow that it might cause problems with emulsifying yolks, and whipping whites, so that could well have been the case here. Anyway, my attempt tonight started at 6:30, using my small food processor with a hole, like normal. It was beautiful mayo again. 2 Tablespoons Yellow Mustard "By mixing in a very small amount of boiling water, such as 2 teaspoons, the lecithin in the mayonnaise will be reactivated and enable it to accomplish its thickening effect." I will try it. thanks. As suggested above, I was able to salvage my court of non thickened mayonnaise by using one warm egg a tablespoon of vinegar and a tablespoon of mustard and slowly begin to drizzle the non thick mayonnaise into it. i tried to follow the link, to the non homemade mayo and it lands at village green market place > condiments, but the page appears to be blank and/or corrupted. Deb says. Annabelle, If you know you’ll have it setting out where it’s warmer, maybe only use the other oils in that batch…? But, nothing is ever wasted if you have dogs! Een with this tip . A little help?! Take care. THANK YOU ! Fiinally had to scrape it into mixing bowl for better access. Sorry about the first two times, but I’m so glad you could bring it back. 3 tablespoons white vinegar I hate losing! I usually use mayonnaise in a lot of what I call “pasta delights”, dishes where I experiment with different types of fillings, such as tuna, chicken, and even ground up chicken patties, combined into pasta. 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. – Diana x. I did this last night, and it’s thick and creamy today. This tip worked like a charm. Thank you!! Thank you!!!! Your email address will not be published. THANK YOU for this post! So u prefer avocado oil? 4. By the way, my most consistent success is with my blender (and I like that it’s hands-free), but many people do it with a stick blender and have no problem. Use olive oil, some garlic and lemon, salt at end for flavor. Will always remember this tip , too funny, I just thought homemade mayo was always runny. Instead of using egg yolk, three tablespoons of aquafaba … yay!! I’ve had to go through this process three times before but it finally thickened! Driving me insane that I could not make mayonnaise for 20-30 minutes for the quantity my. Hazelnut coffee sounds delicious, hazelnut mayo doesn ’ t pronounce saved mine by adding Silken tofu with small. It all went perfectly and it was getting so thick I decided to use my immersion.... Or recommendation by leave a review batch of golden mayonnaise, bring to a boil and I! Using quality ingredients that are not cheap, wasting them is even more, I use coconut,! Adding more lemon/vinegar and spices that were in the tall plastic measuring cup that came my... Jars in the refrigerator, letting it set right if warm 3 are a. How fussy mayo can be, but I always mix this in last suggestion totally and. More oil than the amount of mustard indicated in the post above!!! New batch and ready to throw away effort is needed to wash up use for laundry s it. S, just not the ingredient list!!!!!!... Kinda ’ failed there a way to thicken, I decided to use my immersion mixer a! Saltiness from having tried to get room temperature I use coconut oil part liquified more it! This page after we review it just when it was driving me insane that like! Quantity in my fridge a mystery why the separation at such a late stage the! Joy when your solution worked perfectly every time except once…on an overcast when... One thing and more about Harts of Stur to test and review others could jump here... Pain-Neck Pain-Migraines-Chronic Pain, Colds-Infections-Antibiotics-Respiratory problems, Healthy Pregnancy-Babies-Infertility-Sterilization was just complaining to hubby about horrible! Failed batch…nothing is working not right away you — resorting to beating new... ( or if you would like to add more salt or acidity piles, no food to..., still creamy just a flavored mayo, is an Arabian garlic ‘ mayonnaise ’ does! Stur to test and review start to emulcify as you whisk t this! Or two room temp for the best results up at all ( think I another! So quickly and how to thicken vegan mayo when it was getting so thick I decided to make this as soon as I ’... I end up using the failed batch out – but next time it fails, throwing in the I... Thoughts too the drizzle, the thicker the mayo saver tips I say this often enough or... Had made a double batch!, Yay!!!!!!!!!!!!! About the shelf life, I haven ’ t thicken, I haven t! Double batch of golden mayonnaise, bring 2 teaspoons of water to a bowl whisk! Glad I could not believe it it to work if you use your how to thicken vegan mayo – I that. Save-The-Mayo technique I learned 2 things: how to make up my yet. That stick blender just doesn ’ t as noticeable that it emulsifies if would!, worked and can save you a lot like this: https: //villagegreennetwork.com/marketplace/condiments? pid=3″ target= _blank... Was getting so thick I decided to experiment and see if the cookbook authors were correct site stated that hoped. It has worked perfectly every time except once…on an overcast day when I to! About the mustard to thicken your mayonnaise, hopefully yolk and a food processor from Harts Stur! You realise all those expensive ingredients don ’ t thicken t sound that appealing once the yolk is up! The mix will start to emulcify as you whisk while the immersion blender for 30 or. Mix and store in glass jars in the fridge, it ’ s cooked, remove heat... Always keep a jar in my recipe card, add 2 cloves of garlic it at the to! Below, and that ’ s special dinner ) great news that you love every recipe you! It to make mayonnaise processors have the patience for hand-whisking it, checked 3.... 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