I tried making my own olive oil mayonnaise the other day. I thought things were going just fine, but near the end things seemed to be getting out of control. I'm thinking that it curdled and broke. I added the lemon juice last instead of first, so maybe that was my problem I decided to save it to see if there was any way to save it and not waste all of the good oil. Can I still fix it? Or is it a waste?
Sent by Christi
Christi, yes, adding the lemon juice at the end may have caused the emulsification of the egg and oil to break down. But it's OK — you can save it! Take a look at these two posts for some thoughts on saving a curdled mayo. Just add a dribble of water and whisk it back together:
• Homemade Mayonnaise Separated? How To Fix It
• Help! How Can I Salvage a Failed Mayonnaise?
Readers, any advice?
Related: How To Make Mayonnaise: The Video
(Image: Dana Velden)