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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!

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  • http://cookingwithrockymento.blogspot.com Sande Nascimento


  • http://weaknessbecomingstrength.blogspot.com Rebecca

    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.

  • http://www.bradenbell.com Braden

    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.

  • http://www.idnaturegirl.blogspot.com NatureGirl

    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!!

  • http://writingfishbowl.blogspot.com Nancy

    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


  • http://www.auterytech.com/ Steve

    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!

    • Anonymous

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

  • Bulldon33

    Awesome tip… It worked like a charm!

  • 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