Mayonnaise - a condiment - is an emulsion made of eggs, oil and vinegar or lemon juice. Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with mayonnaise as an ingredient. Questions about dishes which include mayonnaise, but are not focused on ...

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Making Mayo by hand , using whisk , emulsion breaks down

I'm trying to make homemade mayonaise and it's not really working out well. I got a glass bowl that's fairly deep and use the following ingredients: * 1 egg yolk* * 1/2 teaspoon salt (not kosher) * ...
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9answers
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Making “long(er)-life” homemade mayonnaise

Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingredients can be used to increase the ...
11
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1answer
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Room temperature “rest” for fresh mayo?

On the mayonnaise episode of Good Eats, Alton Brown recommends letting homemade mayo sit at room temperature for 4-8 hours before refrigerating. The idea is to let the acid in the mayo kill any ...
11
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3answers
394 views

How can I make my own mayonnaise properly?

I've tried a few variations in the past but none of turned out properly. The problem occurs when adding the olive oil. It never really mixes with the eggs leaving disjointed mess. What is the proper ...
16
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5answers
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How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...