When I make the mayonnaise it's beautiful and thick and emulsified, but after I cover it with a lid and put it in the fridge overnight, it's all runny and gross. Is there a way to prevent this? Do I just need to whisk it again and add more oil to fix it? I'm not sure what I'm doing wrong.
For posterity, here is what I add to the mayo:
- 1 egg yolk
- tsp of mustard
- probably a tablespoon of white wine vinegar
- salt
- around 250mL canola oil
Submitted January 13, 2017 at 02:30AM by Cryptotf http://ift.tt/2je0X9I
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