Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 > 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? yeah - you have to get it past a certain point to emulsify fully. Counter-intuitive in a way, but there it is. Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 I followed Marilyn’s suggestion of using ¼ or 1/3 cup coconut oil along with your other oil so that it sets up nicely once it’s refrigerated. I usually use ¼ cup coconut oil and ¾ cup safflower oil. And yes, I have read that adding more oil makes it thicker (which runs counter-intuitive). Carol CD 22 yrs SCD 5 yrs From: BTVC-SCD [mailto:BTVC-SCD ] On Behalf Of Alyssa Luck 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! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2010 Report Share Posted March 11, 2010 Yes, and be sure to add the oil very slowly. " Getting to a certain point " is certainly true and brings up something I've noticed on my last two batches off egg-free mayo. Now, I'm OK with eggs so the next batch will be more normal, but here's something I've noticed and I don't know if it's just egg-free types. Namely, I drip the oil slowly in, after a few minutes it thickens, but... if I keep going to try to add more oil (because it usually adds only about half the cup the recipe calls for) then it thins back out again! I'd like to know whether to expect this with regular mayo, 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? yeah - you have to get it past a certain point to emulsify fully. Counter-intuitive in a way, but there it is. Mara Quote Link to comment Share on other sites More sharing options...
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