Why homemade mayonnaise turns liquid and how to fix it?

Home-made mayonnaise is not only healthy but also delicious. Its composition does not contain harmful preservatives, dyes and flavorings.

Why the mayonnaise turns out thin

Mayonnaise made at home can fail in several cases:

• the proportions of all the ingredients were not met;
• refined vegetable oil was used;
• the technology of cooking was violated.

Minor deviations from the recipe lead to the fact that the sauce does not get the consistency that is necessary.

The secrets of making thick mayonnaise at home

Cooking homemade mayonnaise is not difficult. It consists of fairly simple ingredients that are available in almost any kitchen.

A classic recipe

To prepare the sauce, you can use the classic recipe. To prepare one portion of mayonnaise will require:

• 1 chicken egg;
• 200 ml of vegetable oil;
• 1 tsp. vinegar;
• 1 tsp. sugar;
• 1 tsp. mustard powder;
• 0.5 tsp. salt.

Tip! When cooking, the container in which the sauce will be prepared is very important. It should be wide enough, but with a flat bottom. Ideal is a jar in which a blender can fit freely.

How to prepare:

1. Pour unrefined vegetable oil into a container, add sugar, salt and mustard powder, then carefully beat an egg so that the yolk remains intact.
2. Lower the blender to the bottom of the container so that it covers only the yolk and press it to the bottom. Then, turning on the maximum speed for 10-20 seconds whip just the yolk.
3. Then, without turning off the blender, gently and slowly lift it up and whip the whole mixture for 10-20 seconds. Pour in the vinegar and whisk for another 10-15 seconds. This way the sauce will turn out thick, soft, with a nice texture.

With garlic

You can also prepare mayonnaise with garlic. For this you will need:

• 2 chicken eggs;
• 1 cup vegetable oil;
• 1 tbsp. lemon juice;
• 2 cloves of garlic;
• Salt and pepper to taste.

Peel garlic and finely chop. Pour the vegetable oil, lemon juice and eggs into a deep but narrow bowl where the blender goes. Lower the blade of the blender to the bottom of the bowl, press it firmly and start beating until the whole mass is white. Then add salt, pepper, garlic and whisk again until the sauce has the right consistency. This usually takes a few seconds.

This homemade sauce should be kept in a glass container with a tightly closed lid for no more than 5-6 days. If it begins to stratify, it is enough to stir it.

Mistakes in preparation

More often than not, homemade mayonnaise fails as a result of several mistakes. The most common are:

1. Trying to make a small batch. It is difficult to achieve the desired result if the volume of products is too small and the blades of the blender are not able to fully immerse and mix well. To make the dressing thick, it is enough to increase the amount of products.
2. Quick addition of vegetable oil. In some recipes, vegetable oil is added gradually. If you pour it too quickly, it does not have time to mix well with the yolks. As a result, the sauce turns out uneven and liquid. Therefore, it is better to add vegetable oil in small portions or in thin streams.
3. No vinegar or lemon juice. For the dressing to get the right consistency, it is important that in addition to vegetable oil and yolks, other components are also present. Vinegar and lemon juice make mayonnaise softer, not allowing it to separate.
4. The wrong vegetable oil. Before you start making mayonnaise, you need to choose the right oil. Olive oil has a rich flavor, but you should not use it. Such a product can make the sauce bitter and unpalatable. For homemade dressing is suitable sunflower oil, odorless. Olive oil can be used at the end of cooking, but not more than 2-3 teaspoons.
5. Long whipping. A blender is a great helper for any housewife. But they should work properly. Prolonged whipping of the sauce leads to the fact that it begins to stratify as a result of overheating. The total cooking time should not exceed 30-40 seconds. If you overcook it, it will begin to stratify, take on an uneven texture or become liquid.

These are the most common mistakes that cause mayonnaise to flake or become too runny. It is important to follow the recipe and watch the cooking time.

What to do if the mayonnaise is too runny?

If the sauce turned out liquid, do not despair. Most often it can be corrected. First of all, you need to remember that the final consistency it gets only after cooling. The dressing should be placed in the refrigerator for 20-30 minutes.

If after cooling it has not become thick enough, then all the products specified in the recipe are added to it again. A blender knife should be dropped to the bottom of the container and whip. When the sauce begins to acquire the desired thickness, mix everything until a homogeneous mass is obtained.

It is also recommended to add a small amount of vegetable oil and mix it. This will make the dressing thicker. In exceptional cases, when other methods did not help to fix the situation, potato or corn starch is used to make it thicker. It is poured with hot water, and then added gradually to the sauce until the desired thickness is obtained.

Homemade mayonnaise is delicious and healthy. It can easily be made on its own. But in some cases, the sauce does not get thick enough. There are several ways to remedy the situation. And for the dressing to always turn out dense and soft, you need to observe the amount of ingredients and the technology of preparation.