A fellow SCD'er was stuggling getting her homemade mayo to be thick and solid. As much as she tried, her mayo always turned out runny.
I was trying to help her get to the bottom of it, when we finally solved the riddle! She was putting in the salt towards the end, when the mayo was nearly done. However, we realized that the salt is actually not just an ingredient added for taste, but rather an important tool that helps solidify the mayo, and needs to be added at the beginning, along with the eggs, prior to starting the beating process.
She tried that, and reported with excitement that this was indeed the solution! As soon as she made this change, her mayo came out solid and thick!
Happy Mayo-making!
