Why is my mayo breaking? : (

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by 2DogsFarm, Jun 9, 2010.

  1. 2DogsFarm

    2DogsFarm Chillin' With My Peeps

    Apr 10, 2009
    NW Indiana
    I've made mayo 3X now using my own eggs.

    First try came out great and lasted for weeks in the fridge.

    2nd try never set up and was watery even after refrigerating.

    #3 started out good but after a couple days it broke in the fridge and is too loose to call mayo anymore. Still tastes good but not spreadable.

    So what am I doing wrong?
    I don't have a food processor or immersion/stick blender (I covet the latter) and am using my blender.
     
  2. alicefelldown

    alicefelldown Looking for a broody

    Aug 18, 2008
    What recipe are you following? What are you storing the mayo in - glass, metal, plastic?
     
  3. detali

    detali Chillin' With My Peeps

    198
    0
    119
    May 9, 2009
    My guess is that you are adding the oil too fast. After the egg and other ingredients are blended you need to add the oil VERY SLOWLY. Otherwise it won't turn out right. I don't know how you can possible do it with a hand held mixer. I couldn't.
     

BackYard Chickens is proudly sponsored by