Originally Posted by kitchengoddess8
I just found the problem!!! The immersion blender speed was set to 1. When I set it to 2 it worked! Glad to hear about the apple cider vinegar. I always have that on hand
I didn't see your earlier questions about the amount of oil, the room temperature egg, herbs, etc... until this morning.
When I first started making mayo I used a room temperature egg because it was specified in the directions, I don't understand the science behind it. I was running late one day and I forgot to take the egg out of the refrigerator so I used a cold egg and it worked. My thought is that years ago when cooks made mayo with a wisk or a hand beater it may have made the mayo come together easier and today with high speed equipment it is not as important, not sure.
I don't add herbs to my mayo when I make it. I make the additions called for when I add the finished mayo to a recipe.
As far as the amount of oil goes I have used a half cup to a cup per egg depending on how much mayo I need. Sometimes adding a little more oil will help to thicken a thin mayo.
Now, if your mayo fails in the future try this, it works.