How can you fix or repurpose mayonnaise that has separated or become watery? Get tips for what to do with a broken emulsion instead of throwing it away.
1 Answer
You can often fix separated mayonnaise by whisking in a tablespoon of mustard or vinegar. If that doesn't work, repurpose it in cooked dishes like potato salad or as a marinade.
Detailed Explanation:
Mayonnaise separates when the emulsion of oil and water breaks down. This can happen due to temperature fluctuations or improper storage. Here's how to try and fix it:
Start with a fresh egg yolk (optional but recommended): In a clean bowl, place one fresh egg yolk. This will act as a new emulsifier.
Add an emulsifier: If you don't want to use a fresh yolk, try adding a tablespoon of Dijon mustard or white vinegar to the separated mayonnaise. These ingredients contain emulsifying properties.
Slowly whisk in the separated mayonnaise: Gradually whisk the separated mayonnaise into the egg yolk or the mustard/vinegar, a little at a time. Whisk vigorously and continuously. The key is to re-emulsify the oil and water slowly.
Continue whisking until smooth: Keep whisking until the mayonnaise comes back together and becomes smooth and creamy again. If it's still too thin, add a tiny bit more oil (if you used a fresh yolk) or mustard/vinegar (if you didn't) and whisk again.
If the mayonnaise is beyond repair, don't throw it away! You can still repurpose it.
Potato Salad or Coleslaw: The separated mayonnaise can still add flavor and moisture to potato salad or coleslaw. The other ingredients will help bind it together.
Marinades: Use it as a base for marinades for chicken or fish. The oil and vinegar will tenderize and flavor the meat.
Baked Dishes: Incorporate it into baked dishes like casseroles or dips where the separation won't be as noticeable.
Pro Tip:
To prevent mayonnaise from separating in the first place, store it in a cool, dark place and avoid extreme temperature changes. Don't leave it out at room temperature for extended periods.