I made mayo for the first time as follows:

1 cup of olive oil
1 large egg

I omitted the mustard, vinegar, because I cannot eat these items.

It came out runny. Anyway of thickening it?

Well, you don't say anything about how you tried to make it so I'm assuming you didn't do it right. You can't just combine those two ingredients and expect it to work. Look it up, either here or elsewhere on the Internet. The usual techniques are using a blender or a stick blender and drizzling in the oil very, very slowly.

I used a blender, but put 1/2 cup of olive oil along with the egg and mixed then I added more of the oil.

Why does it work better if the oil is slowly added? Sorry, I have never made this. First time. I thought it would have not made a difference with just throwing in the olive oil and then the rest. Guess I was wrong.

Anyway of fixing this up?

Check this post for mayo making instructions: http://forum.lowcarber.org/showthre...6094#post546094

Firstly I use Whole eggs for my mayo nicer product and holds well...

You need to blend the egg yolk and the vinegar or acid lemon juice etc cooks the yolk not like scrambled eggs but like how you add vinegar to sushi!

Mustard also adds the flavour...

You could eliminate the mustard

But not the vinegar or acid that needs to be in there...

You can fix broken mayo. I can't tell you off the top of my head but I'm sure you can find it on the Internet, just google a bit and you should find something. I remember Alton Brown discussed it on his cooking show once.

There's a good eats fan page out there: http://www.goodeatsfanpage.com/ I bet you can find mayo info there.

It's going to taste awful without some sort of acid or seasoning and the acid also kills any bacteria that might be in the eggs. I'd use lemon juice if vinegar was a problem.

I've made mayo, two weeks ago, without vinegar or any acid. I think I did add mustard though. I had no problem with emulsification. Now that I think about it, the emulsification began before I added the mustard. The vinegar and other acidic liquid (lemon juice) help thin the mixture as you add more oil so you don't burn your motor out. That was the only problem I had with not adding vinegar or lemon juice - it was very thick mayo and I was not able to add the entire cup of oil.

Also, I tend not to drizzle the oil in a thin stream (I don't have the patience) but I don't dump it in all at once either and I do stop 4-5 times when adding the oil.

Going back to the acidic liquid - I hadn't thought about it until I read Nancy's post - might kill any bacteria.

Here you go, everything you need to know to make Mayo -- and the why you need it.

http://www.goodeatsfanpage.com/Seas...eTranscript.htm

Also the bottom shows how to rescue broken mayonnaise.

**Emulsification --takes place when 2 liquids come together.. like oil and water..**

you need ACID..

However the mustard will add flavour.

Chefs Secret.. If your mayo is starting to break.... ADD a few drops of ICE cold water or an ice cube!

Ummmmm ... you don't *need* acid for emulsification ... I suppose it was a fluke that my eggs and oil emulsified without any other substance ... but I don't think so.

Sorry that was 2 seperate thoughts

you NEED acid in mayo.. as i said above it cooks the eggs

also it does chemically help the mayo stabilize..

As the emulsifier in mayo is the Yolks ..

There is a big scientific breakdown i could post lol but it would bore you to death (I did a paper on this for school)

Your eggs emulsified because yolks have a letchin in them that make very good with oil.

Mustard is also an emuslifier.... Small particles of the mustard serve as nucleation sites for the droplets forming the mayonnaise.

But to answer your question..

Yes go ahead make it without acid and mustard however as long as your not concerned (i.e pregnant or someone who has a low immune system) about raw egg..

Use more yolks.. Try 2-3 yolks.. whip until they go frothy... or almost pale..

add oil. in a steady stream

this will be very thick mayo!

One thing you might want to try is cooking your eggs (boiling) you can make mayo this way !

You're right. You need it for liquid, which if you read that transcript I linked explains it all. The emulsier (lethicin in the egg) needs liquid other wise it gets too saturated with the oil.