Honey Lime Mayonnaise Recipe (2024)

FAQs

Why is my homemade mayonnaise not thick? ›

To sum up, if mayonnaise doesn't set or is too runny, there are two main reasons: the ingredients haven't been properly dosed or cold ingredients have been used. Either way, no need to worry: it's not too late to save your sauce.

One option is to use a classic thickener like cornstarch. To do this, combine a little bit of cornstarch with water until it forms a paste and then add it into your runny mayo. Then, whisk the cornstarch together with the mayonnaise to combine and thicken. You can also use arrowroot powder in the same way.

I almost always add a squeeze of lemon juice to brighten things up a little. I love how fresh it makes it taste. Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well.

Add More Oil: The primary ingredients in mayonnaise are oil and egg yolks. If your mayonnaise is too thin, gradually add more oil while continuing to whisk or blend. This will increase the fat content and thicken the mixture. Be patient and add the oil slowly to avoid over-thickening.

Hellmann's Extra Heavy Mayonnaise is made by adding extra egg yolks to our trade-secret Real Mayonnaise recipe. This thicker, more eggy mayonnaise inspires passion and loyalty among professional chefs. Thicker, extra-curdy viscosity holds through demanding binding and browning.

"By mixing in a very small amount of boiling water, such as 2 teaspoons, the lecithin in the mayonnaise will be reactivated and enable it to accomplish its thickening effect." "To thicken your mayonnaise, bring 2 teaspoons of water to a boil and whisk in the egg yolk," she adds.

When blended too long, the emulsion that brought the spread together is more likely to break, either from overprocessing or overheating. Follow this tip: To keep the emulsion from breaking and the mayo from separating, process just until the ingredients are combined and emulsified.

Use a neutral, refined oil for mayonnaise, such as avocado oil, grapeseed oil, canola oil, sunflower oil, safflower oil, “light” olive oil, or blended oil (a mix of olive and vegetable oils). Do not use unrefined, extra-virgin olive oil, which has a strong flavor and may cause mayonnaise to separate, alone.

This is where the lemon comes in: it helps prep the egg yolks so that the lecithin is ready to do its magic, which helps the mixture emulsify when you mix in the oil. It's not just lemon, though: any acid can play this role, including different varieties of vinegar, or even lime juice.

“Products that lack an antioxidant or preservative are likely to develop rancidity in the oil,” he wrote, “and that can be metallic, fishy, painty, or stale-nut-like depending on the recipe.”

What mayonnaise do chefs prefer? ›

But there is one store-bought mayo that nearly every professional chef and in-the-know food lover keeps in their chill chest: Kewpie. This Japanese brand has long been the secret weapon of the mayonnaise arsenal for those in the know.

Mayonnaise is an oil-in-water emulsion typically containing more than 74% vegetable oil (minimum 65%). Egg yolk is used as an emulsifier at a level commonly between 4% and 8%.

Avoid mayonnaise that has mold growing on it. You can also tell it has spoiled if it is yellow or brown in color. Even if your mayo looks okay, check for any acidic, sour, or bitter tastes and smells to be sure it has not gone bad. Unopened mayonnaise is likely to last for up to three months after its "best by" date.

If this happens to you, don't throw the mixture out quite yet — there is a simple solution: egg yolk. Adding another raw egg yolk and whisking the mixture once again may be all you need to fix your homemade mayonnaise.

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.

If the mayonnaise starts looking too thick, add enough water to thin it to the consistency you like. Add about a teaspoon of water at a time. Once all the oil has been mixed in, the mayonnaise should be thick and fluffy, with your whisk forming ribbons through the mixture.

Use water to thin your mayonnaise

Whether you've whisked your mayonnaise together by hand or are using a blender or food processor, keep blending and add the water a teaspoon at a time until you've reached your desired consistency. You might be tempted to continue adding oil to thin it, but don't.