Hey Co/ck/s I'm making handmade mayonaise and it's

has it split or is it just runny?

anyway, just get a new emulsion going with another egg yolk and beat the old mayo in when the new one starts to set up.

>>7914449

Kind hard to answer that given that you didn't describe your procedure at all.

Tell us your recipe and your procedure. Be specific.

I don't know what the fuck you're talking about. Did it come out runny? Did you break the emulsion and turned into an oil slick?

>>7914455
It's just runny.
I have like 45 eggs with double yellow part, I can make another emulsion.
>>7914462
Six eggs with double core, 500ml oil, a little white part, like from two eggs, and make from this white part cream, sugar, salt, pepper, and 2 spoons of mustard.

>>7914470
Too many eggs. For 500ml, you only need two egg yolks. I also never heard of making mayo with the whites. Also, put a little white vinegar and lemon juice in it. The acidity tends to kill some of the bacteria from raw eggs.

Eat more protein

>>7914494
Thank You very much.
>>7914455
The idea with another emulsion just working out.
Thank you anon for the help. I own you.

>>7914455
good tip thanks.
nice dubs
>I own you

>>7914449
I guarantee you put the oil in too fast

>>7914470
1 egg yolk
1/4 cup (~60mL) Vinegar
1 tbsp mustard (approximate)
1 1/2 cups (~355mL) Oil
This recipe has worked out well enough for me OP, so I'm gonna have to agree on you having too many eggs in that recipe you're using.

>>7914624
Never been a problem for me, but I still pour it in with a stick blender running, rather than just dumping it in and hoping it all works out

>>7914455
did poo in loo teach you this?

https://www.youtube.com/watch?v=16aFUXbx2ok

I use vah chef's recipe, it's great.

I also roast a head of garlic with some olive oil and then when the cloves are soft, smoosh them and the garlic moosh will come out of the skin, whip this with a bit of olive oil until smooth, and incorperate it into the mayo for an aoli.