Start over.

Whip the absolute shit out of the egg yolk with a whisk til it is frothy, then drip the oil in 1 drop at a time til it forms a thick foam. Then you can start to drizzle it in but you gotta keep whipping it the whole time and just add oil til it's the right consistency.

If you have a stick blender use that in container just wider then the stick blender

I don’t usually follow a fixed recipe, but here’s what I use:

• 1 egg yolk

• About 1 tsp mustard

• A little bit of salt

• Oil (I usually use coconut oil)

• Lemon juice to taste

First, I mix the egg yolk, mustard, salt, and just a little oil until it turns creamy. Then I slowly add more oil, a bit at a time, until it reaches a mayo-like texture. After that, I add lemon juice to taste and give it one last quick mix.

From my experience, mayo can sometimes split if too much oil is added at once, if it’s mixed for too long, or if the mixing bowl doesn’t fit the blender well—so the yolk and mustard don’t blend properly at the start.

Hope this helps a little 😊

Did you put all the ingredients in a bowl and stir it? What you need to do is put everything in a food processor except the oil. Blend it all for 30 seconds then drizzle in oil slowly.

I posted my recipe and technique recently. I have done it this way many times without fail. I'm sure there are other ways, but this works consistently for me.

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Ohh dude.

First thing - don't use olive oil. Extra virgin olive oil mayonnaise tastes horrible & you can't trust light olive oil hasn't been blended with rapeseed.

Use liquid coconut oil (aka MCT oil). You can buy it in the supermarket these days.

My recipe (I usually 2x or 3x it) is:

1 egg

1 teaspoon of salt

1 teaspoon of Dijon mustard

1 tablespoon of lemon juice

Blend this with a stick blender & then while blending, pour in the oil until it gets to mayonnaise thickness. The more oil, the thicker it gets.

I've never had mine split.

Apparently you have to just keep mixing. I've never tried it, but all the things I've seen say it seems like it'll never come together until it does. 🤷‍♀️ There's a chapter in the Too Many Eggs book. Sorry I'm no help ☹️🫂

https://www.toomanyeggs.com/

Don’t you need to whip it?

I've only made mayo with a blender, but the process is emulsifying oil in egg yolks, then giving it a tangy flavor. So if you're just stirring it, I don't think you're getting enough agitation, but I also don't know how to emulsify things by hand. If it were me, I'd pop it in a blender or food processor to see if it sets.

Don't put a full egg, just the yolk plus salt, then mustard and vinegar.

Pour the olive oil very slowly and whip it with a fork or a small whip.

In case you fail, add gently a bit of water to bind the oil, egg yolk and water (emulsion), whip it again.

Thank me later !

💋

Nice soup

Mayo is super tricky if you let it be. This recipe makes killer (almost Best Foods quality 😏) mayo if you follow the directions. Dividing the oil is key. I’ve made its dozens of times and it’s always good.

https://whole30.com/recipes/mayo/

I’ve had success with similar recipe but I do it in a vitamix. Add olive oil very slowly while blending

The oil should be warm, if it's too hot or too cold, the emulsion breaks. Add oil in increments as last ingredient while mixing, not all at once.

Been making my own homemade mayo (recipe below) for a decade, and I use regular light colored olive oil (not extra virgin, that's too grassy), but any non-seed oil will do, if it's flavorless. Make sure it's not cold, but room temp.

Stick blender mayo

----------------------------

1 whole egg +1 yolk

1 tsp Dijon mustard

1/4 tsp garlic powder

1/2 tsp salt

2 T vinegar or lemon juice

1 cup refined olive oil

In a jar whose interior bottom just fits a stick blender head, place egg, add rest. Fit blender head over eggs. Add oil slowly.

Blend, pulling up gently