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Old 05-03-2007, 09:39 PM   #1
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My homemade mayo broke, why?

OK, my mayo was beautiful and thick. I added about 1/4 tsp of Dijon mustard, gave it a whirl, and poof, liquid. What did I do?

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Old 05-03-2007, 09:47 PM   #2
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I would have added the dijon with the egg, at the beginning, and then added the oil...
It might be the difference..
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Old 05-03-2007, 10:50 PM   #3
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Thanks Vera - I will definitely do that the next time - it was so good too - I still made my egg salad - just with broken mayo - I was hungry, what can I say!!!! The one recipe I got said to make it first then add whatever else you wanted, like Dijon.
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Old 05-03-2007, 11:06 PM   #4
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I would do like Vera says but I would think instead of using blender or proccesor I think using a wire whip and doing it by hand ,alot of work but better control in making mayo.(the old french way)You also want to make sure you are adding oil in the thinnest steams until it starts to thicken.Very much like a Hollandaise.
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Old 05-03-2007, 11:12 PM   #5
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Always add the oil last when making mayo. Process/blend everything else first then start with the oil.

Also, you can fix broken mayo by starting with a clean blender/fp and blending an egg then adding the broken mayo a little at a time just as you originally did with the oil and it will re-emulsify.
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Old 05-03-2007, 11:14 PM   #6
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"Gave it a whirl" might have been the culprit. Just a guess! Adding the Dijon should not have been the cause I don' think. Oh well I bet it tasted good!!
Miss VeraBlue probably has the best idea...
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Old 05-03-2007, 11:32 PM   #7
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Maybe next time I will do as Vera said AND use my whisk versus the blender. It was soooooooooo nice until THAT whirl. THAT whirl is exactly what did it!!! I threw my leftovers away.

Thanks UB.
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Old 05-04-2007, 12:13 AM   #8
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My guess is you could have gotten away with it had you added the the mustard while whisking the mayo and not just tossing it in as a glob.

Sure it is preferable to toss in the mustard as before you add the oil when making the mayo. But there you are with a lovely mayonnaise, and you just crave some mustard in it. In such an event, would try adding the Dijon while beating the mixture.

But I guess the question was egg salad.

I can only suppose had you added the Dijon to the egg salad mixture first, mixed it up a tad, and then added the mayo everything would have worked out just fine.

Take care.
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Old 05-04-2007, 12:35 AM   #9
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I feel if I had whisked in the Dijon versus giving it a whirl it may have helped. But I'm going to add it to the egg/lemon juice mixture FIRST - then drizzle in the oil next time. It was so good too!! It was an itty bitty glob!

Next time I definitely will just add it as an ingredient to my egg salad, NOT the mayo. But the recipe said I could do it.........
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Old 05-04-2007, 05:29 PM   #10
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KElf, when you re-whipped the mayo using a FP/blender, you overly agitated the emulsification between the oil and the proteins in the egg which caused the emulsion to seperate or become loose. If you had gently folded in the the dijon with a spatula it would have held. Similar to making something like a sauce remoulade or sauce gribiche, you gently fold in the ingredients to the mayo/aioli after it's blended so that everything is incorporated and the emulsification holds and it's still tight.
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