Homemade mayo consistency help!!

Joined Oct 19, 2010
I made a basic mayo a few days ago and was really happy with the taste but the consistency was a little thinner then I was looking for, I mixed by hand. I don't have the recipe in front of me but I think it was:

2 egg yokes

1 tbls grainy mustard (no dijon in the house)

lemon juice

3/4 cp veg oil

salt & pepper

I whisked together the egg, mustard, and lemon juice; then mixed in the oil a table spoon at a time to slowly incorporate, till i used 4 tbls then added a little more of the oil and whisked. I don't know if maybe i was whisking to fast or to slow and I did make it a point to not mix all the oil at once, I tried to whisk in a little at a time.

Any tips and tricks on mayo would be cool.

Joined Mar 16, 2005
The technique and recipe is fine, thickness depends pretty much entirely on the size of the oil droplets and amount of water in the emulsification, the smaller the droplets the thicker the consistency will be.  If you are making mayo by hand you will need to put a decent amount of elbow grease to get these small droplets so just keep whisking vigorously.  A food processor or blender will generally get you thicker mayos though if you leave it in there too long you may get something that is too stiff for your liking.
Joined Apr 3, 2008
I would agree that if your mayo was a bit thin, you needed to whisk faster, or reduce the amount of lemon juice a bit.
Joined Oct 2, 2010
My guess is that 2 egg yolks is too much for this quantity of mayo. Just 1 yolk is enough.

Also, put the lemon juice in at the end of the preparation.

Many times a mayo goes completely wrong when not all of the ingredients are at room temperature. That's imperative.
Joined Aug 21, 2004
I agree with Chris on the amount of yolk, not enough oil to thicken 2 yolks. However I don't agree with Chris on adding the lemon juice at the end as it helps to keep the emulsification together once you start to add the oil. Whip the eggs for 1-2 minutes until thickened, then add the lemon juice,s&p, and mustard and whip for 30 seconds, then slowly add the oil while continuing to whip.
Joined Sep 18, 2008
From "Ratio, The Simple Codes Behind the craft of Everyday Cooking, Michael Ruhlman, ISBN-13: 978-1-4165-6611-3, pages 167-171

* Exported from MasterCook *


Recipe By     :Formatted by Pete V. McCracken, 657 Village Green St., Porterville, CA 93257 (559) 784-6192 [email protected]
Serving Size  : 0     Preparation Time :0:00
Categories    : Fat-Based Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20             parts  oil
  1               part  liquid
  1               each  egg yolk

  ""Ratio", Michael Ruhlman, ISBN-13: 978-1-4165-6611-3  ISBN-10: 1-4165-6611-2"
                                    - - - - - - - - - - - - - - - - - - -
measures by WEIGHT, not volume!
Joined Feb 1, 2007
Your recipe is light on oil.

Basic mayo uses 2 egg yolks to one cup of oil, plus the other ingredients.

The grainy mustard probably didn't help the emulsification process as much as smooth mustard would have done, contributing to the thinness. But it's mostly the egg/oil ratio that threw you off.
Joined Oct 2, 2010
Another trick to thicken mayo when it stays too thin, is to add a teaspoon of very hot water at the end of the preparation. Whisk and see what happens.

If you have a handmixer (everyone does?), this is the easiest way to make mayo. Use the tall container that usually comes with the handmixer!

Start with 1 whole (yolk+white) egg, add mustard, add 3/4-1 cup of oil, yes all of it.

Gently put your handmixer in, without putting it on, untill it's at the bottom. Very important; keep the mixer at all price to the bottom untill 3/4 of the oil has turned into mayo (this takes only a 1/2 minute or so).

Only then you can move the mixer slowly -a bit at a time- up and down for a few seconds. The mayo will be done; less than 2-3 minutes. Add s&p and lemonjuice or, my preference, white vinegar.
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