Homemade Mayonnaise Separated? How To Fix It

Last week we showed you how easy it is to make mayonnaise with nothing more than a whisk, an egg, and some oil. But this homemade mayonnaise sometimes separates in the refrigerator, especially if it wasn't emulsified very well the first time around. Well, it's a snap to fix this. Here's how.

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To recombine mayonnaise that has separated and become curdled, like the mayo pictured at the top of the post, simply add about a teaspoon of water and whisk. Add an additional teaspoon or two if it doesn't come right back together.

The water acts helps the oil and egg re-emulsify, and you'll end up with a thinner yet creamier mayonnaise. Taste and adjust seasonings if necessary.

See how easy that is? One more reason to never buy mayonnaise again.

Related:
How To Make Mayonnaise: The Video
Two Vegan Mayonnaise Recipes

(Images: Faith Durand)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.