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I got hold of some pastured eggs and thought what better recipe to put them in than a recipe that doesn't call for cooking them (as that preserves the omega-3's, I am guessing, or does cooking not necessarily destroy them?).<br>
Anyway, I've made this recipe several times and it has always turned out very watery. My ds like to make mayo sandwiches and will not even touch something that doesn't look like it's his usual storebought brand. The thickeners that I can think of (gelatin, agar) I think all need to be dissolved in water and boiled. How can I add that to this recipe and not water down the flavor?
 

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It shouldn't be watery/loose at all... I'd have to suspect that you're not getting your emulsion right. Have you ever made mayo without the whey (so you know what you're looking for)?<br><br>
The subject of mayo comes up at least once a week around here, I'd suggest going digging back through the old threads to find all the tips and tricks.
 

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I use a bit of coconut oil in it which ofcourse solidifies in the refridgerator so helps firm it up. Also, the sweetness of the coconut oil balances the bitterness of the olive oil.
 

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Homemade mayo IS thinner than storebought mayo, but it isn't watery.<br><br>
I tried making mayo with a whisk yesterday and I found that it is a lot easier to control the flow of olive oil that way.
 

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My homemade mayo comes out as thick as storebought. I think spending more time blending it helps. It takes me about 25 minutes solid to get all the oil added. I use a plastic squeeze bottle so that I can be sure it really does go in drop by drop till about half the oil is in, and then a thin stream or fast drops after that. When I'm done it's a bit like the Hain Safflower mayo, a little softer in consistency, then after an hour or so's rest in the fridge it's nice and firm. I'm only on my 5th mayo attempt and my first few were really difficult as I learned. I had a tough time once getting out of that 'watery' stage too.<br><br>
Sounds like what a PP said, you're not getting that emulsion. Can you tell us exactly how you're making it? What appliance are you using?
 

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<div>Originally Posted by <strong>motherbirth</strong> <a href="/community/forum/post/14675926"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Homemade mayo IS thinner than storebought mayo, but it isn't watery.</div>
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My homemade mayo is thicker than Hellman's if I get the emulsion right. That's why I question the emulsion you're creating, if it's not right, it's not thick.
 
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