Author Topic: Mayo didn't thicken - oil in too quick?  (Read 10382 times)

Offline CarolineW

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Re: Mayo didn't thicken - oil in too quick?
« Reply #15 on: August 24, 2009, 11:36:43 am »
Mine usually works, with the odd exception.  The ingredients all being at room temperature is key - assuming that the room temperature isn't 'Damn hot' - when it also seems inclined to fail.  The other thing which has caused me problems is if my TMX bowl LOOKS clean, but actually isn't grease free, 'cos I just self-cleaned it without detergent.  Other than that, it's always worked perfectly.  I've never failed with the German recipe, which someone posted on the mayo thread.  That's the one I use now (although not at the moment, of course!)
As my picture shows, I've suddenly become younger :-)  DD was of the opinion that her picture should be here, not mine!

Offline UnConundrum

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Re: Mayo didn't thicken - oil in too quick?
« Reply #16 on: August 25, 2009, 02:38:09 pm »
While I've made a mayo without mustard (and usually do), I wouldn't leave it out of a recipe that calls for it.  Mustard is an emulsifier and contributes to the mayo setting up.
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In addition to its flavoring and nutritional values, mustard offers rather unique functional properties. Mustard is used as an emulsifier, a water binding agent, and for texture control in many foods. In mayonnaise, mustard flour stabilizes oil-in-water emulsions while in meat products ground mustard acts as a binding agent which allows for easier slicing.

Mustard absorbs liquid in foods including fat and vegetable oils at rates of 1.5 times its weight in salad oil and 2 times its weight in water. This liquid control prevents undesirable separation and aids in product consistency.
http://www.minndak.com/Mustard.htm