How to Thicken Mayo:
Almost every single time I make it, my homemade mayonnaise comes out great and I love the taste. Even more, I love that there are none of the scary ingredients that you find in store-bought mayo. I attribute my successes to the tricks in this homemade mayo post. But even when I faithfully follow that recipe, I’ve still had the mayonnaise not set up or thicken a couple times and it really makes me crazy. When using quality ingredients, wasting them gets me even more riled up, know what I mean? But now I’ve figured out how to fix it…
First of all, if you use a squirt of prepared mustard in your mayo, that decreases the number of times I get a batch of mayo that won’t set because it acts as an emulsifier with the eggs!
Steps for How to Thicken Mayo:
- Set aside the mayo that won’t set up. Try not to cry or swear at it like I do.
- In another jar just like the first one (with an opening that just fits your immersion blender), put in two more egg yolks, and set the jar in warm water for a few minutes to warm. (Or if you use your blender – I love my Bosch for this – just pour what you already have made into another bowl, and add another yolk to the blender.)
- Once the yolk is warmed up a little, blend well.
- Add another squirt of lemon juice or apple cider vinegar (I don’t measure, just a splash) and another squirt of mustard.
- Add another 1/2 teaspoon or so of palm or coconut sugar and a few dashes of sea salt.
- Slowly drip in the first batch of runny mayo and keep blending.
- When you get about half-way, you’ll see and feel that it’s getting thicker, and then you can pour the rest in a little faster, but until you feel that pull like it’s working, keep dripping slowly. (If you’re using a blender, you’ll know it’s “working” when it starts sort of smacking against the sides in spurts.)
What you’re doing is basically making a new, but smaller, batch of mayo, and then instead of adding more oil, you’ll use the failed batch as your “new” oil to pour in.
That works for me, but I’ve learned that once in a great while, mayo is just weird and unpredictable.
In all the batches I’ve made over the years, and this is since I was done experimenting and had my recipe figured out, I’ve only had it totally and completely bomb once. That one time I don’t know how many eggs I went through and wasted, but there was no bringing it back. When that happens, if you don’t want to keep going, try mixing some sour cream into it and herbs for a homemade ranch dip or ranch salad dressing.
Usually, though, if you follow the tips in the homemade mayo recipe post, it will work every time, and if not, this method for fixing it really works!
But don’t beat yourself up if you chance upon that rare occasion where the mayo wins!
In that case, just throw up your hands and get this mayo. That’s the only not-homemade kind of mayo that I buy in a pinch.