Broken emulsion? Brokenhearted.
September 7, 2010 8:38 PM Subscribe
Help! My mayonnaise broke!
posted by Ghidorah to food & drink (7 answers total) 3 users marked this as a favorite
I tried making mayonnaise for the first time two nights ago. Maybe not pure mayo, but close enough. I followed the recipe from Charcuterie, and it seemed to work just fine. It was a little thin, but definitely recognizable as mayo. Also, tasty (I added some roasted garlic and oregano during the mixing).
I put it in a glass jar with a metal lid (which I'd boiled to sterilize, then let cool to room temp), then put it in the fridge. Then, last night, I took it out to prepare sandwiches for today, but the emulsion seemed to have broken. It was just liquid, no cohesion whatsoever.
Any ideas on what I did wrong? I felt pretty snazzy being able to make it on my own, and would like to try again. On the other hand, I don't want to have another mistake like that, and have to toss the results again.
Bonus question: store bought mayo lasts for months, but most likely has a ton of preservatives. How long would homemade mayo last for? Should it be used by the expiration date of the egg?