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.
Mayo in a Blender (or with an Immersion Blender)
With a blender, you’ll need to control the rate at which you add the oil. Err on the side of slower, but not too slow. Over-blending your mayo can cause it to break. Blend it just until you see that glorious opalescent yellow-white mayonnaise form, and then stop.
Similar to the food processor, if you have a large-capacity blender, you may need to double the amounts in order for the mayonnaise to come together properly.
If you have an immersion blender, you can make mayonnaise using the tall, cylindrical beaker that came with it. Add the egg, acid, and mustard; then lower the immersion blender to the bottom of the beaker. Add the oil all at once, and turn on the immersion blender.
It seems like it wouldn’t work, but it does, because the immersion blender pulls the oil into the yolk bit by bit. Cool, huh? Keep in mind, this oil-all-at-once method works only with immersion blenders.
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Mayo in a Food Processor
You can make mayonnaise in either a food processor or a blender. Early blender cookbooks are chock-full of mayonnaise recipes, and the same goes for early food processor cookbooks.
If you’re using a food processor, look to see that the insert for the feed tube has a tiny hole in it. Turn on the machine and pour the oil into the insert, and it will drip it into the machine at the perfect rate for a good emulsion. (Really, it does the thinking for you.)
You need to start with a large enough volume of ingredients for the food processor blades to catch them, so a one-egg mayonnaise in a very large food processor (like 11-cup capacity) might not work right. I can do a great one-egg mayonnaise in my 7-cup food processor, but would probably double the recipe for a large-capacity food processor.
Fixing “Broken” Homemade Mayonnaise
FAQ
Should I blend or whip mayo?
Why won t mayonnaise emulsify?
What happens if you over blend Mayo?
Over-blending your mayo can cause it to break. Blend it just until you see that glorious opalescent yellow-white mayonnaise form, and then stop. Similar to the food processor, if you have a large-capacity blender, you may need to double the amounts in order for the mayonnaise to come together properly.
Can mayonnaise be used instead of eggs?
Yes, you can replace eggs with mayonnaise in recipes. You can use 3 tablespoons of mayonnaise for each egg. Mayonnaise is a good substitute for adding moisture to your brownies or other baked goods, as it is made of eggs and oil, which make them soft and moist.
What happens if you add oil to mayonnaise?
But if you whisk whisk whisk the yolk while adding the oil in a gradual stream, the egg yolk suspends tiny particles of oil and creates what appears to the naked eye as a homogenous mixture. However, if you add the oil too fast or don’t whisk enough, your mayonnaise can break.
Why is my mayonnaise not coming together?
Your mayonnaise might not be coming together because there is too much oil in the initial process of blending. To make sure you don’t have excess oil use a tight jar that just fits the head of the immersion blender or add oil little by little. Make sure you have egg yolk and lemon juice in the jar! How to Fix Broken Mayonnaise?