Feed on
Pin It

Pesky mayonnaise! Most of the time, making it with a stick blender works perfectly and quickly. (see this post)

But sometimes!

It makes nothing but a runny, disgusting, oily mess. Sometimes it can be attributed to user error (most commonly, being impatient about letting the egg come to room temperature) but sometimes it seems to be a reason unfathomable, like the phase of the moon or which side of your head you parted your hair.

It’s sad to throw out the ingredients and start over. A sad, sad waste. It’s enough to make a person completely lose control, throw up her hands and buy a bottle of mayonnaise.


Before you do something so drastic, the Damsel has recently come upon a fix. When a mayonnaise emulsion doesn’t work, they call it “broken,” and so it is. But if you’ll invest just one more little egg yolk, all will be well again.

Put a room temperature egg yolk into a container. Add the “broken” mayo to it drip by drip while whisking madly. (you can use your stick blender if you wish) You can increase the drip rate to a small drizzle after half of the liquid has been incorporated.

Magic has returned to the earth!

Follow Me on Pinterest
  • amazing!

  • Hmmm… I actually didn’t know people actually MADE mayonnaise. I think I may have to try it! Way cool!
    .-= Rebecca´s last blog ..Research =-.

  • damsel

    MOST of the time, it’s super easy. Let me know if you try it.

  • How in the world do you know all this stuff?

    • damsel

      Now Braden, you must trust the Damsel. Some questions you don’t want to ask.

      lol just kidding. With this broken mayo thing, I went to a couple of my favorite “self-reliance” websites and looked up some info there…then came the in-cottage experimentation.

  • My mother tells me it is easy, but I have not tried. Are you at all afraid of contamination with raw eggs? I have my own chickens, so I know how they are cared for and kept, but I still wonder about it…
    Any thoughts?

    • damsel

      Mom’s right, it really is easy. And from what I understand, the chances of salmonella are pretty small. I try not to think about it too much. I’m looking forward to getting my own chickens!

    • Ms. Frau

       I wash my eggs before using raw, break them on the counter so they won’t get bits of shell in them and I separate the egg yolk from the white with very clean fingers.  I’ve used raw egg all my life and I just don’t stress about it.  (Undercooked hamburger – that’s a whole different story…)

      I wish I had your eggs to work with!!

  • I didn’t even know Mayonnaise could be made until I read Julie and Julia.

    • damsel

      Pretty cool, huh? I loved that movie. I’ll bet the book is better.

      • damsel


  • I didn’t even know Mayonnaise could be made until I read Julie and Julia.

  • miller0814

    Thank you so much for this tip!! I was making mayo this afternoon and it broke.  I hated to get rid of all of that oil.  I found your post when I googled how to fix broken mayo. I used your tip and the extra egg yolk worked!!! Yipee! 🙂

    • Anonymous

      Yay! I’m so glad it worked. I hate wasting stuff too.

      Come back again soon!

  • Maria

    THANK YOU! THANK YOU! THANK YOU!! Awesome tip to fix the broken mayo!! Works on Caesar Dressing a treat!!

    • Anonymous

      Yay! So glad it worked.

  • Bulldon33

    Awesome tip… It worked like a charm!

  • Bulldon33

    Awesome tip… It worked like a charm!

    • Anonymous

      Yay! So glad it worked.
      Margot (The Damsel)

  • okellyo

    You saved my double batch of Paleo light olive oil mayo. You are a domestic goddess!

    • thedamselindisdress

      Yay! I’m so happy to hear that. You made my day!
      Margot (The Damsel)

  • Jrscrappple

    Thank you!!!!!!!!!!!

  • NoHats

    Thank you so much – this worked a treat and really helped! I found this post after I had thrown out my first batch of ingredients 🙁 & I was beside myself when the second batch broke too! – I’m in Australia in summer and think the weather (really hot and humid) made it difficult?!

    • thedamselindisdress

      So glad it worked for you! When it comes to mayo, who can say why it works sometimes and not others! Frustrating! Margot (The Damsel)

  • neonate

    I tried every method I could find on the internet. But sometimes the mayo just doesn’t like you. So the last thing you can try is to cook the broken mayo. I solved some arrowroot powder in a small amount of cold water and added it to the mayo on medium heat while stirring constantly. After a few minutes, the mayo finally emulsified. The texture is slightly different from raw mayo, but you wouldn’t know the difference especially when mixed with food.

    • thedamselindisdress


      Wow, so good to know. Thanks!
      Margot (The Damsel)

  • Winston D’Souza

    I would NEVER have thought that the temperature of the yolk could possibly make such a difference. This is not only a great fix for broken mayo but will also help ensure that one does not use cold yolk next time! Thanks!

  • jura

    yup, definitely saved the day

  • Elizabeth

    Thank you! I just had two batches of mayonnaise not work (even though it is the same recipe I’ve used successfully in the past) and hated throwing it out. Other than the tip for saving the batches, I think I’m finding almost as much comfort in the fact that other people have a random mayonnaise success and failure rate, too.

    • thedamselindisdress

      So glad it helped! I know what you mean about others having the same problem…:)

      Margot (The Damsel)

  • Yay! Another has been saved! I screwed up because I was impatient, lol. Thank you for this!

  • Joan Collins (super5626)

    Oh wow, wish I’d looked this up sooner; on my 3rd ‘broken’ mayo! Did not remember the room temp egg yolk, thank you for experimenting for all of us! Can’t wait to ‘fix’ it! 🙂