Why Your Homemade Mayo Failed (It’s One Small Thing)

This video shows that when homemade mayonnaise fails with an immersion blender, it’s usually due to small details like ingredient temperature or blending technique, not a major mistake. It walks through the simple process and explains common issues – like it staying liquid, separating, getting too thick, or tasting bitter and how to quickly fix each one, often by restarting with a fresh egg or adjusting with a bit of liquid. The main takeaway is that mayo is all about emulsification, and once you understand how it works, you can consistently make and even rescue a batch in seconds.