Mad Cook
Master Chef
I don't keep eggs in the 'fridge (possibly a more moderate climate where I live than where you are) and most "authorities" say that room temperature eggs should be used for mayo. Try leaving them out overnight.I'm still having a challenge making homemade mayo with my immersion blender. It's coming out like runny liquid I'm wondering if it's because I didn't let the egg sit out of the fridge long enough. I left it out for 30 minutes.
Here are the ingredients I used:
1 egg yoke
1 tbsp lime juice
1 cup sunflower oil
pinch of salt
Should I have used the whole egg? Maybe left the egg out a little longer? I'm so frustrated with this!!!
Yes, I always use just yolks. Most recipes advise this although the Bamix hand blender is advertised and demonstrated as being able to make mayo with whole eggs.
The age of the eggs may also affect the texture of the mayo.
Were you adding the oil too quickly? The traditional recipes mean it when they specify adding it "drop by drop", until the mixture has started to emulsify, and then in a thin stream.
Incidentally, are you sure about the quality of your eggs? Government health warnings in the UK advise that children, pregnant women, the elderly and anyone with a compromised immune system shouldn't consume raw egg.