Is there any way to salvage homemade mayo that doesn't thicken. I've made successfully a hundred times before - raw egg mayo in the food processor. Could the weather be a factor?

-- Lynne (boodad@us.inter.net), September 17, 2001

Answers

I salvaged mine once by adding more egg and lemon juice. Allow it to stiffen up some prior to adding any more oil. Sometimes just the extra egg itself will do it.

-- Stephanie Nosacek` (possumliving@go.com), September 17, 2001.

I saw on TV the other day an infomercial for some immersion (stick) blender, and what they did on the mayo demo was put the eggs in first, then the oil and lemon juice. None of this adding the oil in a slow stream like you usually do.

They turned on the immersion blender, and only after the egg was fully emulsified did they then slowly lift the blender to mix in the rest of the stuff. I imagine this would work with any stick blender.

-- GT (nospam@nospam.com), September 17, 2001.

I usually just start over - once it is thickened I add the first failed batch. Make sure that the egg and the oil are room tempature. I have found that eggs that are at least a day old work better then the really fresh ones.

-- kelly (kellytree@hotmail.com), September 18, 2001.

I just saw a cooking show on tv about this recently! When this happens start an emulsion with another egg yolk then slowly add the failed mayo mix to it.

-- Diane (dshogren@uswest.net), September 18, 2001.