# I finally made mayonnaise!

**URL:** <https://boards.straightdope.com/t/i-finally-made-mayonnaise/514662>\
**Category:** Cafe Society\
**Created:** [October 21, 2009, 9:19pm UTC](https://boards.straightdope.com/t/i-finally-made-mayonnaise/514662 "2009-10-21T21:19:14Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\
**Post date:** [October 24, 2009, 7:42pm UTC](https://boards.straightdope.com/t/i-finally-made-mayonnaise/514662/21 "2009-10-24T19:42:51Z")

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When making mayo, I drop the mustard and the vinegar. I normally use vegetable oil - it’s cheaper than olive oil. I don’t like the taste of mayo made with sunflower oil. And it keeps for a week or more.

And I add lots of garlic. 🙂

> [@](#):
>
> \*I think you can fix mayo if the emulsion breaks.

Correct. Put an egg yolk in a new bowl and slowly add the curdled mixture while beating all the time.

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**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\
**Post date:** [October 25, 2009, 5:15am UTC](https://boards.straightdope.com/t/i-finally-made-mayonnaise/514662/22 "2009-10-25T05:15:10Z")

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I’ve never made mayo myself, but when I get around to it, I’ll do it [just like this guy.](http://www.youtube.com/watch?v=Gz0fLT_k3_U) Looks easy, with no tricks up his sleeve. 🙂

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**Author:** ![cuberdon](https://avatars.discourse-cdn.com/v4/letter/c/45deac/32.png) [@cuberdon](https://boards.straightdope.com/u/cuberdon)\
**Post date:** [October 25, 2009, 6:02am UTC](https://boards.straightdope.com/t/i-finally-made-mayonnaise/514662/23 "2009-10-25T06:02:42Z")

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> [@Zsofia](#):
>
> How on earth do you break a cake batter? I’ve never even _heard_ of breaking a cake batter.

I have. Every stupid time. Cream the butter and sugar, check. Room temperature eggs, check. One at a time into the Kitchenaid, beating away merrily with the whisk attachment, dammit, dammit, dammit. No more smoothly emulsified mixture, it looks like little bits of butter suspended in…something.

I hate wasting food so I just ignore the fact and add the flour or whatever next. But I keep thinking, no, I don’t think that’s right. Maybe, no, that definitely isn’t right.

Cake usually tastes fine, I mean, who complains about free cake?

I still wonder what the heck I should’ve done.

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