We are starting our second week of the Whole30 and the cravings have hit hard... grilled cheese sandwiches, mac and cheese... It doesn't help that David is sick, really sick.
We made up a batch of homemade mayonnaise and it certainly goes along way to perk up meals. A tiny dab, plain or flavoured with curry, makes vegetables a lot more appealing when you have been eating a lot of vegetables.
The batch seemed to be thickening nicely but then completely separated when I added the last little bit of oil. Not wanting to throw out good mayonnaise, I found instructions for saving homemade mayonnaise from Kelly the Kitchen Kop.
To thicken failed mayonnaise:
- Place two egg yolks a new bowl
- Place the bowl in warm water for a few minutes
- Once the eggs are warm, blend well
- Add a teaspoon of lemon juice and 1/2 teaspoon salt
- Slowly drip the failed mayonnaise into the yolks blending constantly
- Continue to slowly drip in the mayonnaise until it thickens and all of the mayonnaise has been added
You can find some good tips to prevent your mayonnaise from failing in the first place at Kelly the Kitchen Kop and The Clothes Make the Girl.
Adapted from Nom Nom Paleo, makes approximately 1 cup
1 egg yolk, at room temperature
1/4 teaspoon salt
1/4 teaspoon ground mustard
1 1/2 teaspoon lemon juice
1 teaspoon white vinegar
3/4 cup olive oil, macadamia nut oil or avocado oil
Place the egg yolk, salt, mustard, vinegar and lemon in a large bowl. Whisk to combine, about 30 seconds. Whisking can be done by hand, using an immersion blender or using a food processor.
Add the oil slowly while whisking constantly. Continue whisking until the mayonnaise has emulsified and thickened.