Mayonnaise, which most people love so much, is a sauce made from eggs and vegetable oil. It is suitable for almost any dish. Shop-ready ready-made analogues cannot boast of naturalness, they are always added with preservatives, thickeners, flavor enhancers and other additives that are not very useful for our health. Therefore, it is best to make homemade mayonnaise and enjoy the aromatic sauce by adding it to dishes. To cook it, you do not need to have the title of chef. The sauce is made quickly and easily.
But in order not to wonder after cooking why the mayonnaise was liquid, you need to cook it, strictly following the recipe.
The basic recipe for homemade mayonnaise
To prepare the sauce you will need:
- 1 cup refined or olive sunflower oil;
- 2 yolks;
- 1 tsp mustard
- a whisper of salt;
- 1 tsp 9 percent vinegar (or 2 tsp. Lemon juice);
- 0.5 tsp Sahara.
Vinegar, sugar, salt and mustard are mixed with egg yolks. This mixture is whipped continuously with a mixer, vegetable oil is added dropwise.
When the sauce begins to thicken, pour the oil in a thin stream, while not ceasing to whisk.
Why mayonnaise may not work
The ability to thicken different sauces is one of the main skills that any cook must possess. In order to understand why the mayonnaise turned out to be liquid, you need to carefully consider the cooking method and ingredients. There are many ways to achieve thickening. You need to choose a specific method based on which products are used and what you ultimately want to achieve.
If during the production of a popular sauce there are difficulties and questions about why homemade mayonnaise is liquid and does not thicken even by prolonged whipping, and why it is not very saturated, you probably missed something, and therefore homemade sauce is so different from the one bought. In order to solve this problem, you can take advantage of some tips that are recommended by experienced chefs.
Many housewives are perplexed at why liquid homemade mayonnaise is obtained. What to do in this case?
Some tips
The first and main advice is to add some yolks of eggs, not using proteins. Only thanks to the yolks does the liquid become thick. Carefully monitor that they are carefully separated from the protein.
Another tip to make the mayonnaise densified is that the vegetable oil should be added little by little and whipped with a mixer. Therefore, it is better not to rush and pour oil first in drops, then in a thin stream. Then for some time, do not stop whipping the mixture so that it regains its density.
However, if in the process of cooking something turned out to be lost and you don’t understand why the mayonnaise turned out to be liquid, you need to think about what to do in this situation and how to fix it. Before trying to thicken the sauce, look, probably, it only needs to be cooled. When cooling, it begins to thicken, so after cooking it should be placed in the refrigerator.
If the sauce still looks liquid, you can add a small amount of lemon juice to it, but it is important not to overdo it, because otherwise the mayonnaise may become too acidic.
However, it happens that these methods are not suitable. But why the mayonnaise turned liquid, how to fix the current situation? There is a solution that mayonnaise companies use to prepare starch and pour this thick mass into the sauce.
Starch Addition
First you need to select it. Most often, corn starch (but also suitable for potatoes), rice or tapioca flour is used for thickening. If you mix starch with a liquid and heat it, it begins to increase in volume and becomes thick, in the form of a gel with the ability to thicken.
It is better not to use flour as a thickener. It is endowed with a rich taste, but there is no necessary property in it. Flour can be poured into the finished mayonnaise without diluting it before this water, but it is still better not to use this method.
Sequencing
- In order to thicken the mayonnaise with the help of starch, you must first measure its right amount and pour into a separate bowl. 200 grams of liquid will require one tablespoon of starch.
- Stir it with the same amount of cool water. One spoonful of starch has one spoonful of water. Mix the mixture thoroughly using a whisk so that no lumps form and that the starch is fully combined with water.
- Pour the starch solution into mayonnaise and stir with a whisk. Starch mass must be slowly and carefully added to the thickened sauce, while not forgetting to stir the whole mass with a whisk, you need to carefully combine the mayonnaise and starch mixture.
- Next, the sauce must be brought to a slow boil. It is necessary to warm the mayonnaise and let it boil slightly, otherwise the starch will not thicken.
Adding Yolks
To understand why mayonnaise is liquid at home, you need to pay attention to the amount and addition of egg yolks to it. In order to make the sauce thicker with them, you need to break the egg and gently separate the yolk from the proteins. In addition to thickening mayonnaise, this method is used in order to add thickness to the custard and various creamy sauces.
The sequence of thickening mayonnaise with yolks
To thicken the sauce with egg yolks, you must first beat them in a separate bowl. While they are whipping, you need to add a small amount of warm sauce to them (for example, it can be pudding, if we are talking about cream). With this preparation, eggs can be laid on hot ingredients, but they will not curl quickly.
Pour in the liquid gradually until the amount of sauce reaches the volume of the glass. After adding the liquid in the required proportion, do not stop whipping the mayonnaise so that the eggs mix well with the liquid. Add the resulting mixture to mayonnaise, stirring. Wait for the mayonnaise to boil, put it on a slow fire and wait for the thickening. If everything is done correctly, then the question of why the mayonnaise turned out to be liquid will never arise.