On Tuesday, February 9, 2021 at 7:48:10 PM UTC-10, Leo wrote:
> On 2021 Feb 9, , dsi1 wrote
> (in >):
> > An emulsion is typically a mixture of components that do not mix together
> > easily Mayo is an emulsion of oil and water and needs a good amount of
> > mechanical action to combine into a colloid. The recipe in the link are all
> > pretty much water soluble. I guess is that yellow mustard is more like a gel
> > than an emulsion. OTOH, I could be wrong.
> Many years ago, and in a different life, our company made an aerosol product
> called âEURoeThe TanneryâEUR in 5000 gallon batches. We then put it in
> aerosol cans along with propellant. The product was thick and creamy in the
> vat.
> Our compounder notified me that the mix was thin and watery, and it was. I
> told him to turn off the agitator. We waited a couple of days for the oil and
> water to separate and turned the agitator on again. The product became thick
> and creamy. Thank God!
> Luckily, the batch transitioned from an oil in water emulsion to a water in
> oil emulsion. It was like magic and saved our company a lot of money and
> product.

That sounds like my problem. I can't make mayo any more. It use to be easy to make but one day I found that my mayo would not set up. After that day, I could never make a batch of proper mayo. It is my lot in life to never make mayo again. My mayo has shunned me.