In the past I’ve grudgingly thrown a failed batch out – but next time I’ll try your tip! 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. Sometimes it’s just a mystery why the mayo won’t thicken! Another dinner (salmon salad) saved! Making homemade vegan mayonnaise is so easy and quick to make.No need to hunt for an expensive and not so excellent mayo … As soon as I started drizzling the oil it it thickened up IMMEDIATELY! 3. If you’re making aioli using my vegan mayonnaise recipe, just add the garlic before mixing in the olive oil and blend on high speed until the mayo/aioli is completely smooth. Thank you! I cannot purchase the avocado one you recommend in Canada, even from Amazon,ca. So happy! Thanks so much for the advice. I'm not a medical professional, so use anything you read here only as a starting point for your own research. I watched carefully as it started to thicken. I have tried it and it worked absolutely great ! They only had flavoured coffee creamers. I never heard of using sesame oil. The lid is attached to the bowl, which means that little mess is made while using it too! Then on medium heat, bring to a boil and keep whisking until the mixture thickens and turns into a thick paste. your tip saved my mayo . Maybe I should put less of one thing and more of another? A last alternative ingredient to thicken the mayo is maize starch, or also known as corn starch. Kelly. Hopefully we can find out! Directions Add all the ingredients into a blender or small food processor and blend until smooth and the oil has incorporated with the soy milk. I beat it unmercifully, but still nothing. Thanks for taking the time to leave a review! I have one suggestion you could try, but I don’t know if it REALLY makes a difference or if there’s something weird about me, but…. Many thanks. it worked for me!!!!! This trick of yours worked like a charm. Place the cashews in a bowl and cover with enough warm water. I’m so glad it worked for you! Aioli is mayonnaise sauce flavoured with garlic. I DID drizzle the oil very finely, but I don’t think that food processors have the oomph that a blender does. A quick search said this: “Aioli or aïoli is a Mediterranean sauce made of garlic and olive oil; some regions use other emulsifiers such as egg.”, Mine has egg, and comes out like mayo. Is she right, I wonder? . Almost INSTANTLY the gorgeous thick golden mayo separated and became a bowl of de-emulsified mayo! It is creamy and nice. It wasn’t as noticeable that it didn’t set up as a good mayo when it was part of a dip. Kelly. Thanks! well, I had to make two batches today (overcast day). Like REALLY slowly (this is the key!). Hope it works for me. Now, let me tell you more about Harts of Stur. Here’s more on that:, solution wrked…saved all tht curdled mayo i thought would have to throw away. Yeah, mayo can be really weird. I ended up with lots of extra mayo so I made a flavorful aioli and tomorrow we’ll have roasted potatoes to dip into it. HOW TO MAKE VEGAN MAYONNAISE Start by whisking the gram flour with water in a saucepan until lumps are dissolved, and then leave it to stand for 20-30 minutes for the flour to hydrate. Thank you so much for posting this fix! I am so glad I found this because just two days ago, I wasted 2 c. of olive oil! Garlic powder is a bit much for a mild version!”, I’ll bet it depends on where you get it and also how fresh it is though. This vegan mayo recipe is the stuff that dreams are made of. I just said, oh what the heck. I Found your page a while back and I’m hugging myself for bookmarking it! I tried making mayo for the first time which ended up as mayo soup as I stupidly added the oil too fast. Your method saved the day (and gave me the mayo I needed for tonight’s special dinner). I learned 2 things: How to fix the mayo and not to put more than the amount of mustard indicated in the recipe. Problem 3 I was cheating by trying to add egg yolks to it as a last ditch emulsifying agent-sadly it didn’t work. Start by whisking the gram flour with water in a saucepan until lumps are dissolved, and then leave it to stand for 20-30 minutes for the flour to hydrate. This all depends on the efficiency of the food processor or blender that is used to make the mayo. Oh no! 5. Should I also be adding more lemon/vinegar and spices that were in the origin? Your method saved it! I just made my first recipe of your homemade mayo. Now it’s on to make my ranch dressing Thank-you again. Add 1 tsp organic sugar at the beginning. Yes, the oils used in my mayo could cause weight gain, but you’d have to eat SO much of it for that to happen! I’d only do that if I didn’t trust the source, otherwise, raw eggs are good for you! You are awesome. , You saved my mayonnaise! Great tips, Kelly. It’s so yummy I sneak a spoonful now and then…but don’t want it to turn oily and curdle as spread or dip. Definitely not that one! Both with stick blender. So I am a believer in watching the weather. I’m glad it helped you, because it didn’t work for me the other day! First, I add juice from 1/2 lemon instead of ACV but I always mix this in last. I would LOVE to hear about your experience and your comments just make my day! I definitely didn’t want to waste all those ingredients. I re-read the recipe (it was in The Joy of Cooking) and at the very end it said something like “don’t make mayonnaise on a cloudy or rainy day. You just saved my mayo! The slower the drizzle, the thicker the mayo. This was my first attempt at an emulsion. Thank you, kelly! It tastes so much better, it’s healthier and can save you a lot of money. Luckily, my husband refused to let me throw out the 8 egg concoction and we just put the whole mess back in the blender jar, put the lid on and left it there for a day while we were out of town. I’ve never tried the blender. *Amazon or other affiliate links may be included, see full disclosure after the post. Copyright © 2007-2020 Never make mayo on an overcast day. This morning, he put the blender back together and ran it. This totally saved my mayo tonight. . I think it’s too humid here and maybe our chickens are off. Below are a few more ideas: Subscribe to my Newsletter, and follow me on Facebook, Instagram, and Pinterest for more tasty recipes! Have you attempted that? I’m so sorry it’s not working for you! The thing with mayo is that it emulsifies to thicken, and that happens from the oil and eggs mostly. My eggs were almost 3 weeks old, maybe how fresh they are makes a difference…? For some crazy reason, I have more successes that way. But why do you pasteurize your eggs? So all you have to do is pour the mayo from the blender to a covered container (glass preferred) and let it sit in the refrigerator overnight. Thank you so much! Thank you so much! Kelly, Thank you so much! I think it is breaking in the fridge. Deb says. Thank you!!! Yum. If it fails the next time, I’ve taken this mixture before and mixed it with sour cream and herbs for a ranch dip. For the quantity in my recipe card, add 2 cloves of garlic. If not, try Amazon: Cover the mayonnaise mix and store in the refrigerator, letting it set for up to 4 hours. It can get frustrating! I add salt, pepper, some lemon juice, garlic, etc. Mayo sure can be crazy. I had a mayo disaster and googled how to fix it and found your site. Toom, is an Arabian garlic ‘mayonnaise’ that does not contain eggs. I was crying over wasted olive oil and organic eggs, you saved the day , Yes, i just rescued a floped mayo batch, and had ran out of oil…. Too much oil added The yolks will accept the oil or not right away. This method worked, I couldn’t believe it! Will it thicken if I let it sit on the counter or is it a lost cause since it didn’t hit a mayo consistency already? yay!! Store in glass jars in the fridge for up to 3 weeks. But I kept adding oil, and the mayo broke. 1-½ teaspoon salt Nope, it’s just a flavored mayo, restaurants have it a lot. Kelly, thank you for your tip, i have made the same recipe many times, this time flopped. And, on top of that, it’s free from all of those preservatives and chemicals that one can’t pronounce. You can make it dozens of times perfectly and then one day it just flops! . Mayonnaise recipes start with one or more egg yolks in your mixing bowl. Add aquafaba to a tall glass jar (I use a mason jar) along with sea salt, mustard, vinegar and maple syrup (or sugar). *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. There are a couple of ways to make vegan mayo. It saved my mayo! I don’t know. Thank you so much. You saved my homemade mayo….. With that one egg yolk!!!! Make sure your oil and soy milk are both room temp for the best results! The easiest and most delicious homemade vegan mayo recipe you have to know. I wonder, why is it that someone, presumably my sister, once told me that garlic powder and garlic salt were essentially the same thing? Hand whisking seems to work well for me, but I rarely have the patience for it. If I add another 2 yolks will it still taste ok? My first attempt is now my last attempt. I had made a double batch of mayo but only needed the 2 egg yolks to fix the double batch ! ;0) so much money wasted makes me crazy. You’ll Need: If you use mayo just as a condiment as most people do, it really shouldn’t contribute to weight gain, and the eggs (especially if they’re pastured eggs from a local farmer who has his hens outside, pecking around and eating bugs) are really good for you! And I didn’t! 3 tablespoons white vinegar Thank you!!!! This worked for me!! Almost every single time I make it, my homemade mayonnaise comes out great and I love the taste. Too thick Rainy here….a factor? Use a wire whisk and beat them a little. This KitchenAid food processor from Harts of Stur online store, is so easy to set up and use. I’d recommend one of those. The wait is over! Cheers, I give up!!! So, my solution is, I make a homemade version, but here’s the catch, it’s both oil-free and egg-free. . Peggy- Oh my goodness, I haven’t heard “I blame it on El Nino” in YEARS! Your vegan mayo will thicken slightly more in the refrigerator! I don’t feel like I say this often enough, or that I could ever thank you enough. My mom and her mother and sisters all made their own mayonnaise in Europe. You may want to check out this post:, You also just saved my mayo, and my tuna salad:-). SOLUTION The texture will be very similar to custard. I recently received a KitchenAid food processor from Harts of Stur to test and review. It will have a rubbery feel to it and that’s okay. Just made some homemade mayo and it would not thicken up at all (think I added too much oil at once). I love mayo with my sweet potato fries! Use olive oil, some garlic and lemon, salt at end for flavor. Where I live, it’s available at Albertson’s in Eugene, Oregon. Cut the Tofu into … The mixture will emulsify and I’ve added three eggs now, tried both the immersion blender and hand whisk and its a bit thicker but nothing close to a spreadable mayo! I will try it. Important: If mayonnaise doesn’t thicken: 1- Start the process by using a small amount of the thin or broken mayonnaise and emulsify with the remaining oil. This recipe does not use soy milk, aquafaba or tofu. It worked! Fiinally had to scrape it into mixing bowl for better access. It was so simple and is very rich with a nice tangy taste. Keep in mind, once in a great while, I just can’t save it, and I have no idea why, but *usually* this method works! Sometimes I’m in a hurry and forget. I hope that you love every recipe that you make! Thanks a bunch, now i have to figure out what to do with all this mayo. Thanks you just saved me a whole lot of stress, this worked so well! YES! I slowly added the separated “failed” batch into the new batch and it all went beautifully. Oats or Oat Fiber. Oh my, yes. Woohoo!!! hi ! It took about 75 minutes but it didn’t liquify so I’m going to count this as a success. Your solution worked like a charm. Your tip saved the day for me this afternoon!!! This turned out WONDERFUL! Thank you!! Veganlovlie - Vegan Fusion-Mauritian Recipes 458,083 views Thanks for the help! 1. They never even bothered trying anymore because it always flopped. I had flops more often when I was making the mayo in a BOWL vs. a container with a mouth just big enough for the stick blender to fit into. TOTAL FAIL. Although sometimes I’ll make an “aioli” — kind of like this: — YUM! I rescued a batch that I had stuck in the refrig by warming it in a bowl of warm water, shaking it vigoroursly and adding it slowly to two room temp egg yolks as you suggested after posting my first comment and it actually worked this time! So what does it do? Salvaged. Whisk the yolks with a small pinch of salt, which helps them thicken, and then begin adding the oil a few drops at a time. Thank you so much for this, I’m glad I found your site. Thanks to you I didn’t! Magically, we have MAYO! Your email address will not be published. It’s a 1/2 quart of yellow gook , Once I went through a dozen eggs and still never got the stupid stuff to work!!!! These may include posts with an endorsement, recommendation, testimonial and/or link to any products or services from this blog or social media posts, as well as other paid sponsor links, but there is no additional cost to you. I am SO thankful for you! Okay, I swore a little, but it was before I found your post. Mayo is just weird though, for whatever reason! With the blender running, very very slowly add in the oil. I just meant it’s not a traditional mayo, but trying full fat yogurt might work for you, and full fat/whole milk yogurts are the only kind I ever buy anyway. It has worked perfectly every time except once…on an overcast day when I decided to experiment and see if the cookbook authors were correct. 2- Add alternately the remaining mixture that has not thicken and oil. I was furious. . Anyway, my attempt tonight started at 6:30, using my small food processor with a hole, like normal. It’s because it’s out of stock!!! If it doesn’t work this time any suggestions for all this oil and yolk mix? Sometimes you just never know with mayo! Hi, Kelly, my name is Annabelle. This let me save my partner from immense frustration! It uses chickpea flour, which makes it great for people that avoid soy and/or dairy products. So I used plain organic distilled white vinegar that I normally use for laundry. Thank you for your respones. So my hubby said to look on the internet for a fix and yours worked great. According to Joy of Cooking cookbook, it won’t emulsify. I can make it 15 times in a row and have it be perfect, and then maybe 2 times in a row I might have to “rescue” it. Other than that I am out of ideas other than maybe I need to blend my yolks a little longer before adding the oil, however, when I try putting everything in the jar including the oil and allow the egg yolks to settle to the bottom before blending that still doesn’t work. This vegan mayo features no eggs, no oil, no dairy, no soy, and no nuts, but ALL the delicious tangy mayo-y flavour you’re looking for, promise. Whew! The bowl and the lid are dishwasher safe, which means minimal effort is needed to wash up. Thank you, thank you, thank you! Gorgeous deep yellow due to extra yolk. You’ll have to taste it to make sure that the gram flour is cooked out before removing it from the heat. Just Mayo. The hot water will help the yolks to set and re-emulsify with the oil, bonding the ingredients back together again. Thank you so much for writing this! – Diana x. Required fields are marked *. Just stirred it, and it looks good. Yep. Thanks . We actually steer clear of anything soy around here except an occasional bit of fermented soy sauce in marinades. Spread on a sandwich and enjoy! I’m so glad it helped you!!! Soooooo frstrated. Just to take a break. Next time I go to Winco, I might buy it from the bulk section. It’s hit or miss, grrrrrr, (And no, it wasn’t that time of the month, either, ha!). It was good to meet you the other day! You’ll have to taste it and make sure that the gram flour is completely cooked out. I saved this for future reference. 2. Lastly, if you’re an oat lover, you have two great options that you … I think yours isn’t getting thicken because it’s not really mayo, although the taste may be similar. I guess I’ve never thought about it much but I’ve always assumed going by taste that the only difference is one has salt and one doesn’t. Add more vinegar, PROBLEM 1 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! ❤️, Ps. Sure you can! What’s more, it comes with a 2-year guarantee from KitchenAid. Should I try cold oil next time? Second time around I stopped adding oil when my blender stopped making a vortex. The main ingredient? Kelly thank you for the mayo fix. Yes, I do. I end up using the failed batch for something else. Blend on high with the immersion blender for 30 seconds or until frothy. Maybe others could jump in here & share their thoughts too. Aioli is not mayonnaise, it’s mashed garlic and olive oil. ;oP, I’m glad you finally were able to show that mayo who’s boss, LOL! They seem to know what they are talking about. It’s a great recipe, and I always keep a jar in my fridge. Now i have more confidence when making mayo. I got my Mom’s recispie out and it didn’t thicken. I use coconut oil, sesame oil and olive oil mixed together. Method For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. It flopped:o/. and with vinegar and dry mustard, not a chance of using in anything else besides salad dressing…. For example, is there an ingredient that can thicken it, that won’t be a preservative? Oil too cold when added You aren’t even supposed to use egg yolks in Toom, but I figured ‘what the hell?’ since, i’m not blowing my time and money on a failed recipe. Thank you!!! not sure what to do. I thought, “yeah, right”. But I decided to test it out. So one bright, sunny day, I decided to try again. It comes from Siberia and I can’t get it locally. Often based on vegetable oil, such as sunflower, avocado, olive or any neutral oil, it calls for just a few other staple ingredients. “Pride goeth before a fall”. I use the same recipe all the time and will go on streaks where it’s perfect every time – followed by multiple failures. How ’bout garlic salt instead! 3 hours, 8 egg yolks and 2 cups of expensive oilve oil and no mayo. … if your mayo is vegan/veg then you can try dissolving some agar-agar in boiling water and adding it to the mayo.just leave it to set . Mine wouldn’t thicken, i did what you said and it worked! Gawd! Thank you! I did a little experimenting, and found out that garlic powder is a bit spicy, and since this is a mild version, I put garlic salt instead. Mayonnaise … I have gotten to where I make sure everything is put in a bowl of warm water hoping and wishing it will work this time. The mix will start to emulcify as you whisk. if your mayo is vegan/veg then you can try dissolving some agar-agar in boiling water and adding it to the mayo.just leave it to set . I follow the instructions clearly, adding the yogurt one scoop at a time, but it seems that almost every time, even when I’ve left it in the fridge for a couple days, the result is mayo that’s still runny! cause Great tips Kelly. "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." Is it like Guacamole? In a separate thread, Kelly indicated that the product is from Wilderness Family Naturals. U r a sweet! Are you using your blender or a hand mixer or what? It’s an old wives’ tail in our country, but it seemed to be quite accurate, at least in their case. What appliance do you use to make mayonnaise and how important is it that ingredients are ‘warm’ or cold? Eggless Mayonnaise Recipe | Low Fat + Soy-free + Nut-free Vegan Mayo - Duration: 9:06. I’ve never been successful using the stick blender method, although I purchased the stick blender solely to make mayo after reading of others’ success with it. I tried your suggestion, with a great deal of trepidation, resigning myself, as I have done quite a few times, to throwing everything out. Make sure all your ingredients are room temperature. To make vegan aioli, use the mayo as a base and mix in pureed garlic. That one time I don't know how many eggs I went through and wasted, but there was no bringing it back. More about me! Macadamia nut oil is too pricy to screw up! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Published on May 27, 2019 | updated on February 20, 2020 by Diana. ***Try it with a small amount first before you waste a bunch of sour cream though! Annabelle, Thank you so much for sharing this great recipe! Once most of the vegan mayo has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top (photo 2). The ingredients to this vegan mayonnaise recipe are very similar to traditional mayonnaise: oil, vinegar, lemon juice, mustard, and optional sugar. But *usually* you can get it to work if you keep trying with the above method. Don’t blow this, don’t blow this. Curdles or breaks OK, SO I tried it again about a week later. I never knew. What am I doing wrong????? . I’ll read through your homemade mayo post and try again. Drain and discard all the water from the soaked cashews and add nuts to a blender. Not enough oil added I was just complaining to hubby about how horrible my olive oil mayo tasted, even with the best quality oil. I was making egg salad and realized I was out of manonise. Thanks. This was my first batch that didn’t work out and I’ve made may MANY times before so I was perplexed – I think my egg/lemon juice mixture wasn’t warm enough originally??? I do think it was the heat actually. It was too thin, but your tip for fixing it worked perfectly. Although I’m sure it’ll still be spicy. Mix in the olive oil, and have a little taste to see if you would like to add more salt or acidity. Too much lemon juice or vinegar added Today I started again with another egg, and a squeeze bottle, adding the original mess one drop at a time. I’d say about a week, but I’m not positive, because it never lasts long around here! Nope, I haven’t heard of that brand, but I live in Michigan. Avocado oil is the base of this recipe and I really love it for this as it’s a wonderfully neutral flavored oil. (the 1st 3 are probably a result of me tripping and taking a tumble down 3 stairs earlier….but still….). The moment was redeemed with joy when your solution worked perfectly. Then a week later, tried it AGAIN. So if you’re looking for a new food processor, blender, cutlery or even a knife, pop over to the Harts of Stur website and I’m sure that you will find exactly what you need at a great price and their customer service will never disappoint! Especially since all their buy-in-bulk spices are always fresh. I’m beating 2 more yolks and the mustard then slowly adding the oil mix that won’t solidify. What gives? If it’s separated & won’t set I do as you do, swear & throw it away! Not so with Mayo. You just saved an on-going, half dozen egg disaster from the garbage can! You don ’ t do the trick. ) the immersion blender for 30 minutes, allowing mix. 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