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debbie

mayonnaise

I make mayonnaise regularly with no probs - egg yolk, dijon, salt and lemon juice as a base - trouble is I always make so much.  If I leave it in a far in the fridge it sometimes splits.  Any ideas what I can do to stanbilise it a bit?
Butterbean

Do you use either vinegar or lemon juice?  These help stabilize the emulsive properties of the yolk.  Also, could be too cold in storage - maybe put in another area of the fridge.  Could be several things but these are on the top of list.
debbie

yes always use smething acidic - lemon juice or white wine vinegar mostly.  Will try leaving it out of the fridge and see what happens.  thanks for the advice - just a shame I can't seem to make less than 1/2 a pint at a time....some people have trouble making mayonnaise, I have trouble stopping
Butterbean

Emulsions can sometimes be tricky.  Heard if your arm feels like its about to fall off while making mayo then you are probably doing it right.

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