Butter that sounds like a good idea I think I’ll try it next time thank you. Oh homemade butter that would be delightful indeed but I can settle for grass-fed Irish cow butter but yeah thanks for the idea.

You can try using a little coconut oil that will sure solidify it – by the way there is no rule that mayonnaise can’t be liquid that’s okay just pour it.

Just leave it out – it’ll just be a little less salty but it wasn’t very salty to begin with so you probably won’t miss it.

I’ve made mayonnaise before you’re probably expected it to be white or something I remember I was kind of surprised at how yellow it was nothing to worry about.

Just leave it out – it’ll taste a little less salty but no big deal right wasn’t much to begin with

If you keep it in the refrigerator then it’s going to solidify because it’s cold. there’s nothing wrong with it. I’m just surprised that it took a week. mine was solidified overnight. I used half cup olive oil and 3/4 cup coconut oil – coconut oil is solid at room temperature let alone being in the refrigerator. Just warm it up a little bit, it’ll melt again.

Ever since I’ve begun making mayo at home, I’ve used this recipe, with a couple of changes:
1. I either have half the oil as AvO (avocado oil) or that’s the only oil I use, as it’s usually the only thing I have on hand.
2. Regular yellow mustard is the only kind we ever have, so that’s what I use.
3. I’m currently experimenting with the pepper amount, as my family doesn’t like too much of it. I’m at 7 dashes/teeniny pinches. I add 1 more dash every batch.
4. We normally can’t afford the better eggs, but that’s exactly what we use for mayo! We buy a dozen especially so I can make a double batch of mayo every 2 weeks. I refuse to use inferior, industrially produced eggs when they need to be raw.
5. We make organic, raw, unfiltered ACV & use it in our mayo. It keeps a bit longer, in my experience, than using lemon or lime juice. Since we need to stretch our mayo’s longevity to its max, ACV is the pick of the litter. I’m also experimenting with the amount of this one: for a double batch, I’m using 1 T more every time I make it.

Bonus: I just got a stand mixer & used it for the first time last night to make this mayo. My advice? Whisk attachment on 4 or 5 (NOT your highest speed! Mine is 6. Not low, either – unless you have a year to spend making your batch) and put everything except the oil in, mix until the yolks are pale yellow. Keep it going while you add the oil. If it breaks, I’ve simply bended it longer (with a stick blender) & it eventually came back together – so that’s what I’d do in my stand mixer. Give your stand mixer any requisite breaks & use them to scrape down the sides. Keep the mixer going after your mayo has formed for a minute – thus ensuring that your batch isn’t broken/won’t separate.

A double batch is just enough (and sometimes not quite, as my kids love to lick it off the spoon!) to last a family of seven 2 weeks. I wouldn’t store it any longer than that, as it begins to turn (we use ACV as our acid). If we wanted to do anything other than have delicious sandwiches, I’d need to make extra.

Mom Tip:
Let your kidlets lick the bowl & utensils clean! No need to rinse when they get put in the sink and you have happy children raving about your delicious mayo. Win-win!

I usually use all AvO (my abbreviation for avocado oil) in mine and never had it solidify on me. Is the temperature of your fridge too cold? Are you storing your mayo at the coldest area of your fridge? I usually store mine in the door, but haven’t had any issues with it being stored anywhere in my fridge.

I’m sorry I can’t help with MCT oil – I’ve never used it. Maybe these points will help with that…?

I’ve had my homemade mayo solidify when I used just avocado oil. I’m not sure if it’s the healthiest choice, but my preference for homemade mayo is half avocado oil and half organic sunflower oil. The texture and flavor are delicious.

Avocado oil would also work.

Try adding tarragon 😉

the 4 egg yolks are yellow which would make your Mayo a cream color

Fresh egg shells should never be washed until immediately before cooking.
Eggs have a natural protective coating called “bloom”. This coating seals the shell pores, prevents bacteria from getting inside the shell.

I raise chickens. I don’t refrigerate the eggs because they have a natural protective coating on them. They sit on the counter in a basket and I use them within a couple weeks. Washing the eggshell actually washes away the protective coating (bloom). I never wash my eggshells; if they have something on them use a dry cloth, pot scratcher pad, or sand paper. In Europe eggs are on the shelf in stores (never refrigerated). Refrigeration and fear of bacteria is instilled by this country. Just ask yourself, what did your great grandparents do with eggs?

Signed,
A happy hen keeper