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Old 09-13-2015, 09:20 PM   #11
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I add the cold water midway through and the continue adding the oil. To save broken mayo or aioli, dump out the broken mayo, add more yolks and mustard to the fp bowl. I use dry mustard. Then gradually add the broken mayo as "the oil ". If it still breaks try a couple of ice cubes. The broken aioli was because we replaced the oil with room temp bacon fat 1 for 1. The ratio is 2/3 c fat to 4 yolks. We did fix it with more yolks, mustard and canola oil.
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Old 09-13-2015, 09:47 PM   #12
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But, I get nice, thick mayo without adding water. Is it supposed to be cold? Everything else is supposed to be room temp. What is it supposed to do? I have seen it in recipes for mayo, not for how to fix broken mayo.
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Old 09-13-2015, 11:10 PM   #13
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Taxy--I generally don't add water when I make it at home. My mayo is thick, but the mayo made w/ water is so thick a spoon stands up in it. Thicker than store bought. The water must add to the emulsification process. I'll ask on Wed.
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Old 09-15-2015, 08:26 AM   #14
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I made another batch yesterday using the same recipe I started this thread with. Once again perfect mayo.
Something about the cold oil and cold water.
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Old 09-16-2015, 03:08 PM   #15
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Quote:
Originally Posted by powerplantop View Post
That's how I do it, too. It's virtually foolproof.
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Old 09-22-2015, 12:13 PM   #16
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Why do people add water?
I asked, the reason we add the cold water is so that the consistency is such that it isn't too thick for the squeeze bottle.
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Old 09-22-2015, 01:07 PM   #17
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Originally Posted by CWS4322 View Post
I asked, the reason we add the cold water is so that the consistency is such that it isn't too thick for the squeeze bottle.
Thank you. That makes sense. I like the really thick texture.
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Old 09-22-2015, 01:11 PM   #18
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Puffin, what is the perfect consistency of mayo, for you?
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Old 09-22-2015, 03:42 PM   #19
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Ya know, every time someone thinks they've made something fool proof, someone else creates a better fool!
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Old 09-23-2015, 08:17 AM   #20
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Puffin, what is the perfect consistency of mayo, for you?
Like the consistency of soft ice cream.
Easily spreadable but not runny.
It does become a little firmer after being refrigerated overnight but still like soft ice cream.
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