Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 I hit the Send button too soon. Alyssa, I meant to add that with my last batch that thickened and then thinned, I saved it with an egg yolk. I took a small bowl, whipped the egg yolk with a small whisk by hand, and then slowly added the thin " mayo " . It really did save it. I had sort of dimly remembered doing this with Hollandaise ages ago that separated, so I hoped it would work and it did! I don't know about butter; it would certainly thicken it up in the frig! Someone I think mentioned using part CO for this reason, too. I tried making mayo today, and it sort of turned out good. The thing is, I'm using macadamia nut oil, which is super expensive, so when I was pouring it into the emulsion I thought, " hm, this looks thick enough. I think I'll just stop here. " So I didn't use all the oil, but it's actually quite runny. Would adding more oil make it less runny? I think next time I might try part macadamia nut oil and part butter to see how that works. Maybe then it could take a higher ratio or egg to oil, and not end up being so expensive! Peace =) Alyssa 16 yo Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.