Why is my aioli thin

Thanks again. Hi, my name is krunal thakar. I had try to made by mixing amul milk , peanut oil, salt , sugar, lime juice , mustard and pepper powder. In a mixer cup grinder. My mayo was too thin. Will try adding tablespoons of boiling water after refrigerating for an hour or two. Need it for tuna salad during social distancing.

Is that why my mayo was too runny? What are you using instead of a beater? I have the exact same problem, and reason to use. Let us know if you found a solution? Apparently my mistakes were 1 using hand-blender with whisk attachment at max speed, 2 trying to save the thin broken mayo by using a blender at max speed, 3 trying to save the still thin broken mayo with a new egg but still beating it and incorporating the oil too fast.

You saved my mayo, thank you! It took two yolks, in separate additions, and a lot of hand mixing to save the Blender Mayo recipe I tried to make the first time from Joy of Cooking, but it definitely worked. After adding one yolk and pouring the mess slowly out of the blender carafe, it seemingly stayed broken, but after mixing half of the emulsion into the bowl, I dumped it back into the carafe, put another egg yolk in the bowl, and drizzled the mixture back in, it started looking good immediately, and became as thick as store mayo and it made me smile that it worked!

I followed the direction starting with the yolk and slowly adding the broken batch. I used a whisk this time, although I used a food processor earlier which caused the broken batch. Is this fixable? I used olive oil, so this has been an expensive mistake.

This time, try whipping it up with an immersion or hand blender on medium speed, then add the broken batch a couple of drops at a time — very, very slowly, allowing all the ingredients to emulsify and bind before adding a couple of more drops.

Thanks for asking, and let us know how you make out. I think the eggs I bought are why the mayo is runny. I should stick to the brand I usually buy, never had a runny mayo. The color of the yolks is related to the nutrients that the hens consumed in their diet. You can read more about egg shell and yolk color here. I try to make everything rather than buy it. Wanted to make my own mayo so I could use good oil. Now, all of a sudden, the past three out of four attempts have failed.

I also bring the egg and lemon juice to room temp. I hate throwing away a good egg and a cup of avocado oil. Any other thoughts? The oil droplets need to separate to bond with the emulsifiers properly, so try adding just a few drops at a time and fully incorporate them before adding more oil. And because blenders rotate so rapidly, they can generate some heat, which can also prevent thickening.

Ensure your blender is on the lowest setting, or use a rhythmic pulse with your stick blender to prevent overheating. Also, the next time you make a batch, reserve the egg white. I reallly need help. I made a huge batch of mayonnaise with a hand blender at max speed with 16 eggs and oil. With vinegar.

But the mixture is way toooo runny. Can you suggest a way to fix it? Is there any way to save my aioli, or am I better off starting over? Want to stay up to date with this post? Log In or Sign Up to comment. Entertaining The Ultimate Guide to Thanksgiving by Kristin Donnelly The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive Trending Discussions.

Thanksgiving Holidays Meal Planning. Because, if you haven't whisked your aioli fast enough, or maybe you whisked it too fast, you may end up consistently stumped.

Still no luck, and at the end of your rope? One Chowhound forum participant suggests steeming a small potato and sticking it into the food processor with your runny aioli. Aioli is living proof that all good things are worth fighting for. Troubleshooting for the perfect aioli mayonnaise Shutterstock. All it takes is a few drops to whip up a typical batch of homemade mayo!

For Christina Blais, explaining food chemistry to the masses is as simple as making a good omelet. And diehards can also read her Food Chemistry on our website. You can follow her on Facebook at Encuisineavecchristinablais. My recipes Edit my profile Logout. Mayo Ready, Set Christina Blais For Christina Blais, explaining food chemistry to the masses is as simple as making a good omelet.