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Mayo
Sept 8, 2019 17:36:31 GMT -5
Post by Granny Smith on Sept 8, 2019 17:36:31 GMT -5
Try using an oil that doesn't solidify in the refrigerator, such as soy, corn, safflower, etc. Oddly, olive oil does - at least it gets really thick.
In place of eggs, you can use soy lecithin powder (1 T. to replace 1 egg). Amazon sells it.
Oddly, the brand of dry mustard you use makes a big difference. I was having trouble with my mayo turning to liquid. I tried replacing everything, but it was still getting runny. It finally occurred to me to try a different brand of dry mustard and that did the trick Now I only use Coleman's Dry Mustard for my mayo.
One last hint if you're using eggs - when your mayo is done, let it sit at room temperature for about an hour or 90 minutes. While salt and vinegar are preservatives, vinegar works best at room temperature, so the mayo will keep longer.
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