What to do if home mayonnaise turned out to be liquid: how to fix what to add?

Often the hostesses of homemade mayonnaise are too liquid or very thick. It can be difficult to make this product correct consistency. It depends on many factors. But it is not so important why such culinary incidents occur, and in most cases this can be fixed.

Read on our website another article on the topic: "Beautiful salads - decoration of snacks."

Below in the article we will tell how to make mayonnaise thicker, And you will also learn about all the nuances of the independent manufacture of this sauce. After all, sauces made at houses are tastier and more useful than store products. They do not contain harmful substances, starch and other additives. Read further.

Content

What ingredients are used to prepare mayonnaise at home: what are they made of at home?

To make mayonnaise at home, use the following components:

Egg yolk - The composition contains a lecithin - a natural emulsifier connecting liquid and fat.
Plant. Refined, from sunflower, but olive oil can be used more often.
Vinegar or lemon juice. These components give the desired acidity with mayonnaise sauce, emphasize the aroma of oil and enhance its taste.
Salt, a little sah. - These components are needed to enhance the taste of all sauce ingredients and to balance sweets and acidity.

Depending on the recipe and preferences of the hostess, mayonnaise may contain other ingredients. For example, for the preparation of aioli, a popular type of mayonnaise sauce, they make garlic. In addition, to enhance the taste, they sometimes bring a little white pepper or finely chopped greens.

What consistency should home mayonnaise be?

Mayonnaise should have the consistency of sour cream. It should not have lumps or bubbles. The texture should be uniform, the product should not be extended. If there is a fat layer on the surface, it cannot be used for food. Perhaps the product was stored incorrectly and began to deteriorate.

Why is home mayonnaise it turns out liquid and does not thickening: reasons

Home mayonnaise can turn out liquid and not thicken for the following reasons:

Incorrect emulsion. Perhaps, with mixing oil and eggs, the correct emulsion does not occur due to the rapid introduction of a fat ingredient or different temperatures of the components of products.
The proportions of the components are not observed. The use of a large number of eggs or a very small amount of fat leads to the fact that the final result will not be like that-the mayonnaise sauce will turn out to be liquid.
Incorrect selection of components of products. The use of poor -quality fat or eggs also affects the consistency.

It does not matter what the cause of the liquid texture of the sauce, the main thing is that it can be corrected. Read further.

Home mayonnaise turned out to be very liquid - how to fix, thicken: what to do and what to add?

If the mayonnaise sauce turned out to be very liquid, this does not necessarily mean that the recipe or manufacturing technology was disturbed. Perhaps the product needs time to stabilize. Put the sauce in the refrigerator for 30 minutes. If this did not give anything, go to the thickening process. So, how to fix it, what to do and what to add? To make this product thick need add more fat.

There are four ways to thicken mayonnaise:

Bring a small amount of plant Beat again.
Add one egg yolk and break the mass with a mixer. When mayonnaise begins to thicken, little by little, bring a whipped plant. As a result, the volume will increase. Therefore, so that the mayonnaise sauce does not become tasteless, it should also be salt, to make mustard and vinegar.
Use natural thickens. For example, corn starch. Dilute a spoonful of starch in cold water and rub it to a paste state. Add a little boiling water. Leave to cool. Add to an emulsion and break through with a mixer.
If none of the methods has worked, do a little mass again. Pierce egg yolks and plants. When the mixture begins to whiten, gradually add to that part of the product that did not work. Continue to break further.

Ensinum sauce companies use starch for thickening of low -calorie products. But the most correct method to make thick mayonnaise sauce - do everything right at once. Home mayonnaise has its own unique cooking process. Below will be described about the features of its preparation. Read further.

How to fix homemade mayonnaise if it turned out to be sour?

If you made the product at home and it turned out to be sour, do not be discouraged. It's just to fix it. For example:

The number of basic ingredients can be increased - vegetable oil and egg yolks.
You can still "dilute" other mayonnaise, ordinary yogurt or even sour cream.

Try again add sugar or other ingredients with a sweet taste (prunes, raisins of Kishmish, nuts). Another radical solution, if you have already filled, for example, a salad with this home product, rinse the salad in a colander and season it with a new product.

What to do if mayonnaise has not been beaten?

If mayonnaise does not beat, leave it on the table at 20-30 min. Eggs and oil will be removed. At this moment, gently drain the oil into the bowl and start all over again. After whipping eggs, without stopping this process, slowly pour oil into the egg mass. Continue to beat until thickened.

Features of the preparation of mayonnaise at home

In order for the final product to be tasty and appetizing, you should know about some features of cooking at home:

Use submersible blender or mixer. You can also use a regular whisk. But the whipping time will take more.

Follow the sequence of breaking the products. Start first with egg yolks. Then apply mustard and lemon juice. You can also use wine or table vinegar. Pierce until the lumps disappear and the mass will be even and homogeneous. About 20-30 seconds. The third step is to pour the plant. Divide it visually into small portions and pour it literally 1 tbsp. Every 7-10 seconds. Continue to break through. When the sauce thickens, make spices. Season to taste.

Beat in a stationary mixer or blender before emulting. Do not move the whisk up and down, right and right. There is a risk that mayonnaise will become liquid or will grow up.

Home mayonnaise sauce is good because you get a product with your favorite taste. You can make everything you like. Chicken eggs can be replaced with quail. Instead of the usual mustard, add dijon. Bring dried garlic or fresh green branches of dill or parsley to standard salt and pepper, having previously chopped down. Each time you can enjoy a new taste, adding different ingredients.

Frequent errors in the preparation of home mayonnaise

Even an experienced housewife is not safe from the assumption of shortcomings when mixing mayonnaise. Now let's look at some of the most common problems:

All components should be brought to room t °. Pull them out of the refrigerator at least 30 minutes. Before cooking. Only milk should be chilled. Warm milk is difficult to beat. However, this is not the most common ingredient for mayonnaise sauce.
Piercing at high speed. Mix mayonnaise at low or medium speed. The high speed mode of the blender makes the sauce airy and not quite tasty. Continue to break through without stopping.
Plant. Bank add a little bit. Beat 10 seconds. After each introduction. Believe what you see. Even if the sauce before your eyes acquires the desired texture, and the recipe says that you need to add more, do not add.
Improper selection of kitchen inventory. Do not break through in a large and wide bowl. The nozzles of a blender or mixer will not be able to beat in full, because the movement of the corolla in this equipment is limited. It is better to use a narrow and high bowl. A glass of submersible blender is perfect for this.

A few more tips below. Read further.

Tips for preparing mayonnaise at home

Read on our website article with a recipe for home mayonnaise. You will learn how to make a lean, low -calorie dietary sauce, according to the recipe of Y. Vyskotskaya.

Many housewives prepare mayonnaise sauce at home - It is simple, fast and tasty. Such a sauce is tastier and appetizing. In addition, you can add ingredients that only you like - herbs, spices, greens, etc. Here are the tips for the manufacture of this product:

Use the recommended amount of oilBut visually check how ready the sauce is. This will prevent the stratification of mayonnaise sauce, its premature thickening and it will not be liquid.
If your kitchen has a mixer with a special cup, pour oil into it, put the egg yolk into the center and run the equipment so that when you turn on, the yolk starts to foam.
You can also make a sauce manually using a whisk or fork. But this method requires a lot of time and effort.

Tricks in the manufacture of this sauce:

Only egg yolks should be added to mayonnaise. Carefully separate the proteins and make sure that there are no veins in the yolks.
The more fat in mayonnaise, the thicker it will be. However, at a specific stage, the sauce becomes saturated oil and it does not need to be added anymore.
A mixture of sunflower and olive oil will make the sauce ideal in texture and taste.
Home sauces can be saved fresh in the refrigerator, but not more than two weeks. However, it is best to prepare small portions so that they can be used in no more than 3-4 days.
Experiment. Home sauces are more useful than store, they have less carbohydrates and calories, so they will not do much harm to your body.

The whipped houses of mayonnaise sauce will improve the taste of many salads, meat dishes and side dishes. It also harmonizes with cheese, greens, onions and garlic and is an easy basis for other sauces.