Mayonnaise pairs perfectly with cold roasts, prawns, crab, langoustines, lobster, and more. As a home cook with years of experience perfecting recipes, I absolutely love it!
In fact, nothing beats homemade mayonnaise—it's fresher and tastier every time.
That said, even pros like me occasionally end up with a runny batch that refuses to emulsify.
Don't toss it out! I've relied on my grandmother's foolproof trick for decades to save the day: white vinegar.
This simple method works like magic without altering the flavor. Here's exactly how I do it:
1. Scoop out a portion of the runny mayonnaise into a separate bowl.
2. Boil one tablespoon of white vinegar.
3. Pour the hot vinegar into the small batch of mayonnaise.
4. Whisk vigorously to combine.
5. Gradually incorporate the remaining runny mayonnaise while whisking continuously.
Your mayonnaise is now perfectly thick and creamy! :-) Simple, effective, and reliable.
This time-tested trick ensures no more wasted batches. The vinegar stabilizes the emulsion without impacting taste—promise from years of trial and error.
