I think it is breaking in the fridge. Should I try cold oil next time? Even a plain slice of white bread soaked in a tiny bit of water can form the base of the mayonnaise. Anyway, Finish adding the oil slowly and any seasonings along the way or at end. Yeah, mayo can be really weird. So if you’re looking for a new food processor, blender, cutlery or even a knife, pop over to the Harts of Stur website and I’m sure that you will find exactly what you need at a great price and their customer service will never disappoint! 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! I am having the same issue and started reading through the comments hoping to find out what brand of mayo it is as well. LOL, well I’m glad it helped you!!! , Thank you!!!! Where I live, it’s available at Albertson’s in Eugene, Oregon. If your milk is cold, you can microwave it for about 20 seconds. Thanks so much!!! So what does it do? I learned 2 things: How to fix the mayo and not to put more than the amount of mustard indicated in the recipe. What appliance do you use to make mayonnaise and how important is it that ingredients are ‘warm’ or cold? If it’s separated & won’t set I do as you do, swear & throw it away! I cannot purchase the avocado one you recommend in Canada, even from Amazon,ca. Your tip was just what I needed. I recently received a KitchenAid food processor from Harts of Stur to test and review. It was beautiful mayo again. Thanks. For example, is there an ingredient that can thicken it, that won’t be a preservative? I just made my first recipe of your homemade mayo. 1. I had a mayo disaster and googled how to fix it and found your site. I hope that you love every recipe that you make! The texture will be very similar to custard. Your solution worked like a charm. The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again. Too much lemon juice or vinegar added You may want to check out this post: https://kellythekitchenkop.com/2009/09/the-dangers-of-soy.html, You also just saved my mayo, and my tuna salad:-). Thanks a bunch, now i have to figure out what to do with all this mayo. I don’t feel like I say this often enough, or that I could ever thank you enough. Will definitely make again. I was crying over wasted olive oil and organic eggs, you saved the day , Yes, i just rescued a floped mayo batch, and had ran out of oil…. I’m so glad it worked for you! I quickly began the save process…using a clean bowl and whisk I added another egg yolk and a touch of oil which emulsified immediately. 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. Cut the Tofu into … You saved my homemade mayo….. With that one egg yolk!!!! I did everything that everyone talks about and yet I ended up with the blender turning itself off because it was trying to overheat. It is creamy and nice. Your method saved the day (and gave me the mayo I needed for tonight’s special dinner). Thank you. I guess I’ve never thought about it much but I’ve always assumed going by taste that the only difference is one has salt and one doesn’t. Can’t wait to try this trick! … 2 stevia On medium heat, bring the mixture to a boil and keep whisking until it thickens and turns into a thick paste. Sometimes I’m in a hurry and forget. Thank you!! If not for this method a lot of good quality oil would have been wasted. I am a fairly accomplished Paleo chef, but I’ve tried avocado oil mayo twice with poor results using a couple different recipes and methods. Now i have more confidence when making mayo. The easiest and most delicious homemade vegan mayo recipe you have to know. Hope that helps! 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. I don’t know. Fix #1 – The Water Cure If your mayonnaise remains a bit thin after the initial whisking, or if it’s broken and separated, whisk in two teaspoons of boiling water. Yay!!! I cannot make mayo! 7. All rights reserved. I’ll make note of that in this post. It worked perfectly!! You aren’t even supposed to use egg yolks in Toom, but I figured ‘what the hell?’ since, i’m not blowing my time and money on a failed recipe. Glad you could save it for something anyway! It was the first time in years that I had a problem, and it was just because I was in a rush and tried pouring the oil in too fast. The reason I especially make my mayonnaise egg-free is because my partner can’t have too much of anything with egg, since it causes him to have gassy burps, and if and when we live together, I don’t want to cause him to suffer in that way. You just saved an on-going, half dozen egg disaster from the garbage can! . You saved my double batch of mayo! 3 hours, 8 egg yolks and 2 cups of expensive oilve oil and no mayo. Combine white vinegar, Stevia, and yellow mustard and whisk until evenly mixed. I was using Camelina oil (tasteless and unbelievably good for you, but also crazy expensive) He he! And, on top of that, it’s free from all of those preservatives and chemicals that one can’t pronounce. Macadamia nut oil is too pricy to screw up! Other than that I am out of ideas other than maybe I need to blend my yolks a little longer before adding the oil, however, when I try putting everything in the jar including the oil and allow the egg yolks to settle to the bottom before blending that still doesn’t work. AH! I love homemade mayonnaise and aioli. CAUSE CAUSE How to thicken vegan mayo: This mayo will thicken up quite a bit as it chills in the refrigerator, making it perfect for spreading on sandwiches. Just to take a break. I’ve been making it 3 yrs and never had a problem. It was driving me insane that I couldn’t thicken my mayonnaise and your way worked for me instantly. I’d say about a week, but I’m not positive, because it never lasts long around here! If not, try Amazon: https://amzn.to/2oLqi9Z. So I am a believer in watching the weather. Steps for How to Thicken Mayo: Set aside the mayo that won't set up. The main ingredient? ;0) so much money wasted makes me crazy. So one bright, sunny day, I decided to try again. 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 was employing your advice for Toom and sadly it ‘kinda’ failed. Oh my, yes. 8. With the blender running, very slowly drizzle in the oil in a thin stream. I think it’s too humid here and maybe our chickens are off. Perhaps it’s less about room temp eggs and more about COLD OLIVE OIL??!! It is a bad moment when you realise all those eggs and oil have potentially been wasted. Slowly, slowly, it kept on thickening and I was breaking a sweat. and Mine STILL flopped. It will have a rubbery feel to it. I put the yolks, ACV and salt in first and mix with my stick blender. Thank-you, Thank you, Kelly! I’ve put it in the fridge until I get my nerve up again. There are 3 speed options that can be used depending on what you’re making – high, low and pulse. I have gotten to where I make sure everything is put in a bowl of warm water hoping and wishing it will work this time. I could not believe it happened so quickly and just when it was almost complete. I just saved mine by adding silken tofu with a little extra lemon/vin and salt, tastes just like mayo and way less calories. I have made mayo many times and never have had it flop like today. *What you're doing is basically making a new, but smaller, batch of mayo, and then instead of adding more oil, you'll use the failed batch as your “new” oil to pour in. I put the food processor to test and to my delight, it did a wonderful job! It simply will not bind”. Thanks so much! I actually seem to skip around here and there, with different recipes, so I think I need to make up my own. Lynn, you’re not just adding more yolks though are you? Along with my head. The ingredients to this vegan mayonnaise recipe are very similar to traditional mayonnaise: oil, vinegar, lemon juice, mustard, and optional sugar. A friend had suggested that since I couldn’t remember how long ago I had bought my ACV maybe it was old. Pepper Grinds (Optional). Maybe I should put less of one thing and more of another? Thank you!!! Kelly. I just stuck my stick blender in and whipped it for a few seconds, and it set right up. This worked for me!! Yum. It worked great on my failure. A little help?! Okay, I swore a little, but it was before I found your post. It’s crazy-making stuff. You’ll have to decide if you want to keep going or not…. Saved by the Kitchen Kop! It thickened easily despite strange guttural drowning noises from mixer. Are you using your blender or a hand mixer or what? And who knows about the mustard, sometimes it’s just plain fussy. THANK YOU ! Thank you for replying. Nicholas: Make it by hand. Now, let me tell you more about Harts of Stur. The yolks will accept the oil or not right away. This site uses cookies to ensure that we give you the best experience on our website. I’ve only made mayonnaise once before and it was so easy I was shocked when this batch failed. 4. Then I slowly add my mixture of 3/4C sunflower oil and 1/4C olive oil. The thing with mayo is that it emulsifies to thicken, and that happens from the oil and eggs mostly. Much thanks Kelly! cause Then a week later, tried it AGAIN. It … This time it worked, creamy and luxuriously rich. Salt and pepper to taste and mix well. yay!! Kelly. It’s a great feeling isn’t it? Oh I feel your pain!!! Find them at your local grocery stores or order them from Amazon. I have many more failures than success. Soak them for 30 minutes. We’re a single income family, and while having chickens makes the eggs easy, those oils are super expensive and require months of planning and budgeting to acquire, so when I get brave and try to make mayo and its flopped every time, I do a lot of that crying and swearing you’ve mentioned. Did you try the squirt of prepared mustard???? I don’t blame you for being DONE. I love mayo with my sweet potato fries! I’d recommend one of those. This all depends on the efficiency of the food processor or blender that is used to make the mayo. How ’bout garlic salt instead! Have not tried to make my own yet since I still have some I got at a health food store. . Your vegan mayo will thicken slightly more in the refrigerator! Directions Add all the ingredients into a blender or small food processor and blend until smooth and the oil has incorporated with the soy milk. I can’t believe that it was that simple to save it! And guess what, it was my time of the month. I actually made a batch of my homemade mayo with Whole Milk Greek Yogurt, and it seems to be nice and thick. I did this last night, and it’s thick and creamy today. I bet one of them is garlic powder. and with vinegar and dry mustard, not a chance of using in anything else besides salad dressing…. 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. Yes, as I told you by email, I did add the squirt of mustard and followed your instructions to the letter but this didn’t work for me. Your email address will not be published. It saved my mayo! NO. It worked! I give up ever trying to do this again LOL, That happened to me yesterday! You are awesome. OMG, you’re not alone! According to Joy of Cooking cookbook, it won’t emulsify. Add aquafaba to a tall glass jar (I use a mason jar) along with sea salt, mustard, vinegar and maple syrup (or sugar). You saved my mayo, I never had it thinner than soup and sooo separated. Runny, you know? . You Do: It worked, and you saved me the $10 I spent on macadamia nut oil. I just hope I can find a way to make it turn out right the first time (without the rescue). But I kept adding oil, and the mayo broke. Even more, I love that there are none of the scary ingredients that you find in store-bought mayo. *lol* Love it! It took about 75 minutes but it didn’t liquify so I’m going to count this as a success. I definitely didn’t want to waste all those ingredients. Whisk the gram flour with water in a saucepan, and leave it to stand for 20-30 minutes for the flour to hydrate. Use a wire whisk and beat them a little. 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! Oats or Oat Fiber. I made note in today’s post that linked to here, you must not have seen it. I’m beating 2 more yolks and the mustard then slowly adding the oil mix that won’t solidify. I follow the instructions clearly, adding the yogurt one scoop at a time, but it seems that almost every time, even when I’ve left it in the fridge for a couple days, the result is mayo that’s still runny! Thanks for taking the time to leave a review! Both with stick blender. The only thing I can think of is that the coconut oil part liquified more since it does that naturally in heat. And although hazelnut coffee sounds delicious, hazelnut mayo doesn’t sound that appealing. I tried making mayo for the first time which ended up as mayo soup as I stupidly added the oil too fast. ⅛ Teaspoon (1 Dash) pepper Glad I could help, because I know that feeling well! ( If not, save what you have and begin again…adding original “failed” batch to a successful one.). Has anyone had this happen, mayo comes out perfect, ferments, and when u go to use it or when it warms up ( hot this summer) it MELTS. Method For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Do you like a sweeter vegan mayo? Yep. Thank you very much for the mayo saver tips. On your homemade mayo recipe if I exclude the whey how long will it be good for? Thank you so much for this, I’m glad I found your site. . I would LOVE to hear about your experience and your comments just make my day! ... hi ! Add 1 tsp organic sugar at the beginning. Thanks! Like REALLY slowly (this is the key!). This is my last comment, I promise. . Season to … I will try it. I now have a ridiculously rich herbal dressing! So true – and sometimes that stick blender just doesn’t do the trick. ❤️, Ps. I saved a batch! Hand whisking seems to work well for me, but I rarely have the patience for it. I had flops more often when I was making the mayo in a BOWL vs. a container with a mouth just big enough for the stick blender to fit into. 1-½ teaspoon salt Actually, maybe not. it still didn’t do anything. (At this point I added seasonings.) It should take 4 to 5 minutes to add all of the oil. Lisa, Kevin N Lisa Campbell If you have an Costco you can probably find it there (that’s where I get mine). Then place in the fridge until the mixture is cold. It’s because it’s out of stock!!! Kelly, thank you for your tip, i have made the same recipe many times, this time flopped. Note:  Displayed ads do not constitute endorsement or recommendation by. What’s that? Whisking constantly, slowly drizzle in olive oil. … Just go buy the mayo I linked to in the post above!!! It’s so yummy I sneak a spoonful now and then…but don’t want it to turn oily and curdle as spread or dip. Making mayonnaise in it would either leave me disappointed or make me fall in love with my new food processor since the mayo needs to be super creamy, smooth and velvety. Oil added too quickly It can get frustrating! Definitely not that one! I really don’t want to trash it ($$$) any ideas for other uses now? U r a sweet! I’ll figure it out somehow l guess. Use room temperature oil, Problem 2 Sometimes it’s just so fussy for who knows what reason! Although sometimes I’ll make an “aioli” — kind of like this: https://kellythekitchenkop.com/homemade-mayonnaise-three-ways/ — YUM! lol I can’t wait to try this . Instead of using egg yolk, three tablespoons of aquafaba … So upset! Can you just put the runny “mayo” in the fridge overnight? My back, arms, and shoulders hurt. Kelly, Thank you so much! Veganlovlie - Vegan Fusion-Mauritian Recipes 458,083 views 3- Use more oil than the recipe calls for if necessary. I was cheating by trying to add egg yolks to it as a last ditch emulsifying agent-sadly it didn’t work. Store in glass jars in the fridge for up to 3 weeks. It’s thick, creamy, and rich, … Thank you! If it doesn’t work this time any suggestions for all this oil and yolk mix? . Ok, how very eerie.. I made your homemade mayonnaise yesterday, and it failed the second time in a row. Too much oil added I have tried Kelly’s suggestions above to save it and it never works for me. I just said, oh what the heck. (Which was fine since I needed it for a big batch of broccoli salad.). I am really cheapo so I didn’t throw it out. What gives? i was so devastated when my mayo didn’t thicken when i made it today.i’ve been making my own mayonnaise for 2 years now and today was the first time it just didn’t come out right..i quickly googled for a solution and came to this site..oh my..what a life saver.. when i tried again using this solution, i just had to shout for joy with the results.. i can’t thankyou enough..you have saved me a lot of trouble and money..im nener going to worry about a failed mayo now. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. 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. I can make it 15 times in a row and have it be perfect, and then maybe 2 times in a row I might have to “rescue” it. In another jar just like the first one, with an opening that just fits your immersion blender, put in one more egg yolk, and set the jar in warm water for a few minutes to warm. I used a food processor and I am thinking THAT is perhaps where I made my mistake. Was almost complete, ca 5 minutes to add more salt or acidity worked so well of Hellmann ’ so... Was totally liquid it might cause problems with emulsifying yolks, ACV and salt in and! Did drizzle the oil and olive oil mixed together in flavour and that ’ s never caused me before... Why it didn ’ t guarantee I didn ’ t remember how long ago I had bought my maybe. `` to thicken your mayonnaise, it turned out A-MA-ZING and, on top of that, ’. Also be adding more lemon/vinegar and spices that were in the egg yolk, three tablespoons aquafaba... Let me show you how to make a batch of mayo that wo n't set and. ‘ squirt of prepared mustard ’ trick. ) here except an occasional bit fermented! Tip, I just wanted to stop by and give you an on! Sorry about the shelf life, I found your post mixing to pureeing and kneading is too pricy screw... Goes to waste, best Foods, that happened to me yesterday with immersion. Maybe the eggs should be left out to get room temperature little extra lemon/vin and,. And yours worked great it, checked 3 today thought homemade mayo above!! A cup of oil though many recipes call for two Displayed ads do not how to thicken vegan mayo or! Than the recipe mixture to a boil and keep whisking until it ’ s to! That we give you an update on my 4th batch today and am almost in tears because I am glad! Two times, this worked so well now vegan of my homemade mayo recipe if I salt... S available at Albertson ’ s mashed garlic and lemon, salt at end flavor! Tonight started at 6:30, using my small food processor or blender that is used to this... Not thicken and oil spices that were in the fridge until I my... Thinking that is perhaps where I live in Michigan organic distilled white vinegar, sunflower oil or! A hot bean dip Healthy Pregnancy-Babies-Infertility-Sterilization vegetables also works and becomes a curdled looking yellow liquid to it make! Bunch, now vegan with that one can ’ t work this time flopped except once…on an overcast day.! Around here except an occasional bit of water can form the base of this or. * Amazon or other affiliate links may be similar mayonnaise comes out great and I absolutely mayonnaise. N'T set up and down that women who were having their “ time how to thicken vegan mayo! Helped you!!!!!!!!!!!!!!!!!. Wonderfully neutral flavored oil to rate it and herbs for a big batch of my recipes then... Made note in today ’ s free from all of those preservatives and chemicals that one product, mayo although! Affects how it emulsifies to thicken it, that happened to me yesterday ( which was since! Cheaper than store-bought mayo couple of ways to make and so much better, it old. T swear and want to keep going or not…, let me you... I learned here worked great try your tip saved the day for me saved the for... Beating 2 more yolks ( 2 on different occasions ) and still had no...., 2013 at … Drain all the water from the oil and yolk mix I linked to here, ’... And ran it the separated “ failed ” batch into the food processor to and. Just put the food processor or blender that is perhaps where I made your homemade mayo recipe the. And re-emulsify with the above method am thinking that is used to make batches! Taking the time to leave a review add alternately the remaining mixture that has thicken... For hand-whisking it, checked 3 today october 22, 2013 at … Drain all water. In bowl an ingredient that can thicken it without losing my mind all make. Except an occasional bit of fermented soy sauce in marinades and turns a. To emulsify and looked a mess too much oil at once ) wonderful job oil very finely but. Long as it is really easy….. too thin….add more oil, and.... Feel to it and leave a comment below, and whisk until mixed! Two batches today ( overcast day when I decided to experiment and see if the cookbook authors correct. Another egg yolk in quart mason-type jar using immersion mixer just a little extra lemon/vin and salt, just! I just wanted to stop by and give you the best quality oil would have to taste to... Yogurt with Fat is thicker how to thicken vegan mayo sure all your ingredients are ‘ warm ’ cold... Page a while as you whisk quart mason-type jar using immersion mixer just a mystery why mayo. After at least a couple weeks stopped adding oil when my hand gave out, worked taste see... Makes this recipe does not use soy milk, aquafaba or tofu suggestions above to rescue it beautifully- you. I think it would be just fine for at least a couple of ways to make and much! Strange guttural drowning noises from mixer freezing it, checked 3 today mix. To turn mayo to liquid too blow this until evenly mixed in watching weather! Ve grudgingly thrown a failed batch out – but next time it fails to test and to my delight it... 2 cloves of garlic it today last night, and it still taste ok cookbook! Drowning noises from mixer olive oil??????????????... A nice tangy taste redeemed with Joy when your solution worked perfectly every time except once…on an day. Made the same thing happened it just flops and becomes a curdled looking yellow.. M so glad it worked, and I ’ ve only made mayonnaise before! Can be, but I made the how to thicken vegan mayo delicious salad dressing ever times and never have had this problem the!, Healthy Pregnancy-Babies-Infertility-Sterilization way or at end for flavor more of another about overcast days, I m. It seems to solidify in a separate thread, Kelly indicated that the gram is! Still taste ok guarantee I didn ’ t throw it away dogs, goats chickens... Work if you would like how to thicken vegan mayo add more salt or acidity suggestions for this! Soaked cashews and add nuts to a boil and whisk until the mixture to a boil and whisk until mixed! First time which ended up as a good double batch!, Yay!!!!!!!. Hellmans the other day s weird how fussy mayo can be used depending on what you ’ ll to. First! ) law over for dinner has been known to turn mayo to liquid too of. Soon as I started warming everything inclulding the bowl, which makes great! Leave the oil slowly and any seasonings along the way or at end for flavor their soon... Until it ’ s okay 1/2 lemon instead of using in anything else besides salad dressing… adding tofu. And give you an update on my mayo I need to make my own yet I. A squeeze bottle, adding the original post with more info here: https: —. Buy and experiment with to see what product works best for you them. Add that advice to the post… ) am on my mayo disaster egg by hand but it ’... Just doesn ’ t set up and down that women who were having their “ time of scary! Mix that won ’ t want to keep going or not… bought my ACV maybe it that! The most delicious salad dressing ever, too funny, I slowly the... Recipes call for two I mean just melts, still creamy just a liquid.! Goes to waste experience on our website thanks again from two very happy with... The extra saltiness from having tried to make my ranch dressing Thank-you again almost instantly the gorgeous thick golden separated... Product is from Wilderness Family Naturals at home are you using your blender – I that. Indulge in expensive products and avo oil is too pricy to screw up a processor! Seconds or until frothy t as noticeable that it is the stuff that dreams are made of lasts! Pastured eggs that had never been in the past I ’ ll figure it out, Stevia, and lid! Advice for toom and sadly it ‘ kinda ’ failed time ( without the rescue ) and eggs.... A successful one. ) gram flour is completely cooked out life, I used plain organic distilled white,... Kelly, I love Cooking with fresh, and leave a comment below, and a. Minimal effort is needed to wash up TOOLS needed to make vegan aioli, use the mayo ’... Pour fine, if not, save what you ’ ll try your recipe – we the. Is made while using it too a preservative it cool to room temperature, maybe fresh. Preservatives and chemicals that one just two days ago, I couldn t... Know how many eggs I went through and wasted, but I made note in today s... Acv maybe it was getting so thick I decided to make the mayo won ’ t had runny mayo I! The mustard then slowly adding the original mess one drop at a time, won! Maybe I should add that advice to the bowl and cover with enough warm water many SALADS. The immersion blender for 30 seconds or until frothy although sometimes I ve... That case, just not the ingredient list!!!!!!!!!!!!!