Homemade mayonnaise | What to do if not thickened 

Hey! To be honest, I wanted to make #mayonnaise in olive oil, but I didn’t whip it (02:02). I don't know if it depends on the oil. By the way, if you still cook with #olive oil, then choose Extra Virgin oil without bitterness. Olive oil comes in varying degrees of bitterness. So here is my working formula for mayonnaise:
- 1 egg
- 1/2 tsp salt
- 1 tsp vinegar 9%
- 1 tsp mustard (optional)
- 50 ml +50 ml #sunflower oil
- 50 ml + 50 ml olive oil (or failed mayonnaise)
Time code:
- 00:21 preparing the main portion of mayonnaise
- 02:02 if the mayonnaise did not turn out
We will use an immersion blender. We break the egg into the blender bowl (so that the yolk remains intact), put salt, vinegar, 50 ml of sunflower oil. It is very IMPORTANT here: we lower the blender to the very bottom, turn it on and start whipping without raising the blender handle. It is important that the mass is emulsified, that is, that the oil is combined with the egg as much as possible. When adding the first 50 ml of oil, the mayonnaise will not completely whip up, it will remain semi-liquid. Don't be scared. Add another 50 ml of oil. Now the mayonnaise should be thick!
At this stage, add mustard (you can without it if you don’t like it) and parts of olive oil. First 50 ml, then another 50 ml, or sunflower if you want to cook with sunflower oil only.
If the mayonnaise is not whipped, like mine (02:02), then after preparing the main portion of mayonnaise 00:21 (1 egg, salt, vinegar, 50 + 50 ml of sunflower oil), add the mayonnaise that did not turn out in parts.
HOME MAYONNAISE best before 3 DAYS!!!
To make #KETO MAYONNAISE, replace all sunflower oil with olive oil. So the recipe would be:
- 1 egg
- 1/2 tsp salt
- 1 tsp vinegar 9%
- 1 tsp mustard (optional)
- 150-200 ml olive oil
Best before is also 3 days.
I hope I explained clearly! Ask questions. Bon Appetit!!!