It is the second time that I have made Nigella's gorgeous Golden Garlic Mayonnaise and both times it has been a little disappointing. It becomes too thin and runny. What am I doing wrong? I did measure everything exactly. I use the Dutch edition as that's easier for me. Thanks and many greetings.
Nigella's Golden Garlic Mayonnaise (from AT MY TABLE) is a saffron mayonnaise that is made using a stick blender. The mayonnaise should thicken as you blend it, but there are a few tips in the recipe that we would emphasise. Both the egg yolk and the oil should be at room temperature. If the egg is fridge cold it makes it more difficult to form an emulsion.
Make sure that the container you are using fits the head of the stick blender snugly; that is, without any extra space around the head of the blender. So you need a narrow, tall jug or container. Some blenders are sold with a suitable container. If there is too much space around the head of the blender then it is difficult to blend the egg and oil efficiently. Make sure that you use the highest speed on the blender when making the mayonnaise. Don't blend the oil in too hastily either. Hold the head of the blender over the egg at the bottom of the container until you definitely see thicker mayonnaise being formed at the bottom of the container. Then very slowly pull the head of the blender up through the remaining oil, pausing once or twice if you think that will help you to do this slowly. If you pull the blender head up too quickly then the mayonnaise may be thinner. If the mayonnaise is still too thin then you could try removing the mayonnaise from the container, adding another egg yolk, pouring in the mayonnaise on top and repeating the process again very slowly.