So, I learned a few lessons yesterday. First, you can’t hurry mayo.
I was assigned to make a potato salad for a family dinner last night. Now with all of the milliontyone things I have attempted to cook in my life, I had never made potato salad for some reason. So I thought cool, I make something new. I looked up on the internet a bunch of recipes and got and idea of what to do. For some reason the day totally got away from me and less then an hour before the party I started to make the potato salad. Now I know all you potato salad makers out there are laughing at me, but that’s what happened.
So I get into it and I realize I don’t have enough mayo and I think to myself “Self, you can totally just wip up some mayo from scratch, you can make hollendaise sauce and Alfredo no problem, mayo will be a snap.” Now all of you mayo makers out there are laughing at me as well.
So I look up a recipe really quick, and just start going, I’ve got like 15 minutes before I’m supposed to be at the party so I didn’t take the time to look up and read carefully like I should. I just threw everything in the blender, sans oil, turned the blender on and started pouring.
Now I don’t know if my math was bad for tripling the recipe, or if the recipe I grabbed was bad, but the thing NEVER emulsified. Also, I poured the oil in WAY too fast, and that’s all on me, I knew better. So it’s all broken and gross.
So then I start looking up ways to fix broken mayo. They all say add another egg yoke. So I do…nothing, so I add another…nothing…and another….and another. At this point I leaning over the blender and getting egg all up in my face while I’m trying to see if it’s finally thickened up.
I gave up. I grabbed the little bit of mayo I did have and put it in, mixed and ran out the door. Husband said I should just give it some fancy name and no one would think anything of it.
I wasn’t going to let mayo beat me in the long run, so the next day I actually took the time to read more carefully how to fix broken mayo. I was able to make about 1 cup of mayo with only two more eggs. I still have three cups of eggy oil in my fridge that I need to figure out what to do with…but that’s a different problem.