Mayonnaise in stand mixer is very runny
I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results.
Last week the food processor was busy with something else, and so I decided to make the mayo in the stand mixer. Using the whisk attachment and turning it up to high speed, I got everything emulsified but the resulting mayonnaise was very runny -- not broken or separated, but much less viscous than what I get from the food processor. It's been in the fridge for about a week, and is still the same consistency (emulsified but runny).
I assume it got too much air whipped in or something. Is there a way to use a stand mixer for mayonnaise, or does it really need the speed of a food processor or blender?
Best Answer
I'm taking a stab here, but since you're accustomed to making mayonnaise in a food processor, you probably already have a habit for how you pour in the oil. Since a food processor moves so fast, it can emulsify quickly, so you can pour the oil in relatively quickly.
A mixer is much slower, like using a whisk, you need to pour the oil very slowly, so every drop becomes completely emulsified before more is added. So try it slower next time.
For this mayonnaise, try to fix it as if it's broken, as in this video
Put another egg yolk in a mixing bowl and slowly add your thin mayo while whisking (or mixing in your mixer). Then slowly add more oil until the consistency is right.
BTW: See how slowly she's pouring?
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Quick Answer about "Mayonnaise in stand mixer is very runny"
Put another egg yolk in a mixing bowl and slowly add your thin mayo while whisking (or mixing in your mixer). Then slowly add more oil until the consistency is right.What do I do if my mayonnaise is too runny?
If your mayonnaise remains a bit thin after the initial whisking, or if it's broken and separated, whisk in two teaspoons of boiling water. The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again.Why is my homemade mayonnaise watery?
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.Why is my mayonnaise not emulsifying?
When too much oil is added too fast, it doesn't emulsify with the egg yolks. Instead of a smooth spread, you actually end up with a sauce that's broken and curdled-looking. Follow this tip: Add the oil gradually. Start with a teaspoon or two, blend, add another couple teaspoons, then blend again.Why is my immersion blender mayo runny?
If your mayonnaise is watery, that means it has not emulsified properly. Let the mixture settle and separate, then try blending again.How to Fix a Broken Mayonnaise - How to fix a Broken Hollandaise Sauce - How to thicken mayonnaise
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