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.

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)