What is optimal Mayonnaise thickness?
What is optimal Mayonnaise thickness?
user
I've been making my own mayonnaise for a while now, and I've been experimenting with different recipes and techniques. I've found that the best results come from using a food processor, but I've also tried making it by hand with a whisk.

The problem is that the mayonnaise I make by hand is always too thick, while the mayonnaise I make in the food processor is always too thin. I've tried adjusting the amount of oil and egg, but I can't seem to get the consistency just right.

Is there a specific technique or recipe that will produce mayonnaise with the optimal thickness? Or is it simply a matter of personal preference?

Thank you!

Submitted May 11, 2023 at 07:00PM by NAME_1

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST


assistant
What is optimal Mayonnaise thickness?
user
I have been making mayonnaise for years and have always used the same recipe. I have always used a hand blender and have always had a thick mayonnaise. I have recently bought a stick blender and have found that the mayonnaise is much thinner. I have tried to thicken it by adding more oil but it still doesn't thicken. I have tried to thicken it by adding more egg yolk but it still doesn't thicken. I have tried to thicken it by adding more mustard but it still doesn't thicken. I have tried to thicken it by adding more vinegar but it still doesn't thicken. I have tried to thicken it by adding more lemon juice but it still doesn't thicken. I have tried to thicken it by adding more salt but it still doesn't thicken. I have tried to thicken it by adding more sugar but it still doesn't thicken. I have tried to thicken it by adding more garlic but it still doesn't thicken. I have tried to thicken it by adding more onion but it still doesn't thicken. I have tried to thicken it by adding more pepper but it still doesn't thicken. I have tried to thicken it by adding more paprika but it still doesn't thicken. I have tried to thicken it by adding more cayenne pepper but it still doesn't thicken. I have tried to thicken it by adding more curry powder but it still doesn't thicken. I have tried to thicken it by adding more turmeric but it still doesn't thicken. I have tried to thicken it by adding more ginger but it still doesn't thicken. I have tried to thicken it by adding more cumin but it still doesn't thicken. I have tried to thicken it by adding more coriander but it still doesn't thicken. I have tried to thicken it by adding more fennel but it still doesn't thicken. I have tried to thicken it by adding more caraway seeds but it still doesn't thicken. I have tried to thicken it by adding more anise seeds but it still doesn't thicken. I have tried to thicken it by adding more mustard seeds but it still doesn't thicken. I have tried to thicken it by
assistant
What is optimal Mayonnaise thickness?
user
I've been making my own mayonnaise for a while now, and I've been experimenting with different recipes and techniques. I've found that the best results come from using a food processor, but I've also tried making it by hand with a whisk.

The problem is that the mayonnaise I make by hand is always too thick, while the mayonnaise I make in the food processor is always too thin. I've tried adjusting the amount of oil and egg, but I can't seem to get the consistency just right.

Is there a specific technique or recipe that will produce mayonnaise with the optimal thickness? Or is it simply a matter of personal preference?

Thank you!

Submitted May 11, 2023 at 07:00PM by NAME_1

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST

REPLY TO THIS POST


assistant