Mayonnaise gets too thin after adding solids
I make a mayonnaise by slowly whisking a cup of extra light olive oil into two eggs yolks and a tablespoon of dijon mustard. The mayonnaise is not as thick as store bought mayo but it is thick enough to spread.
However, when I stir in solid ingredients to make an aioli the emulsion suddenly becomes very thin. It doesn't break, but it turns into a liquid. This has happened with minced garlic and with chopped clams. Sometimes after stirring in the solid ingredients it looks as if there are bubbles coming out of the emulsion.
What causes this, and how can I prevent it?
Best Answer
I'm going to step out on a limb based on experiences I've had. I suspect that adding garlic and or chopped clams after you have emulsified your other ingredients is simply adding moisture and making your mayo/aioli thinner. (Especially since you said that it doesn't break.)
I would suggest putting your garlic or clams in at the beginning with your other ingredients before you emulsify with the oil. If you still find it to be too thin you can whisk in another whisked egg yolk or a little more oil to get your desired consistency.
Re the comment about acid, I don't use any. Also there would likely be vinegar in the Dijon mustard, so you are not sans acid.
Pictures about "Mayonnaise gets too thin after adding solids"
Why is my homemade mayonnaise runny?
Is your homemade mayo too runny? "It's typically watery because it hasn't been blended enough to enable the emulsifier to do its job in bringing the water and oil together," Richards notes.Why is my homemade mayonnaise not getting thick?
Fix #1 \u2013 The Water Cure If it doesn't thicken right away, add another teaspoon or two of hot water and continue whisking. This will result in a thinner but creamier sauce that's good for dressings, or as an addition to other sauces. Taste and adjust seasonings if needed.How do you fix runny aioli?
Cause: There is no longer enough water tu suspend and separate the oil droplets. Solution: Quickly whisk in 5 to 10 ml (1 to 2 teaspoons) of water, vinegar or lemon juice. The mayonnaise will thin out a bit and lose it's oily appareance. Any remaining oil can be added at this point.How to Fix a Broken Mayonnaise - How to fix a Broken Hollandaise Sauce - How to thicken mayonnaise
More answers regarding mayonnaise gets too thin after adding solids
Answer 2
Yeah i have the same problem with mayonnaise for potato salad... when i add other things to it, like spring onions, a bit of feta, or dill, it goes really really thin. Last time, it actually complete separated... wasn't too appetising having potatoes sitting in a pile of oil!
It's heartbreaking when you've waited overnight while potatoes cool and what was a perfect looking mayonnaise is completely destroyed :/ Have been reading a bit about it, and I think "cold" might be a problem. Also different mustards make a difference to the emulsion... one site reckons whole grain is the best to use as the emulsifying agent is most prevelant in the husk of the mustard seeds (i.e. in the "whole grain"). Dijon was a close second.
But for me i think i might have my fridge too cold... I usually keep the mayonnaise in fridge overnight and ice crystals might be forming. Or I keep the spring onion and other ingredients in the fridge, so they too might form ice crystals.
As a side note: I wouldn't use olive oil for mayonnaise, it's far too bitter but I think I might be especially sensitive to bitter tastes (e.g. i think the world is weird for liking beer ha!)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Monstera, Charlotte May, Skylar Kang, Kelly L