question bout making garlic mayo/Aioli I"m sure you can help with.
So I think I measured out the ingredients correctly but i ended up with a thick watery type mix than creamy/whipped.
So I"m wondering what is usually the reason-
Let too much egg white in?
too much olive oil?
too much egg yolk?
didn't mix in the oil slowly enough to emulsify?
didn't mix enough or fast enough
I'm gonna try making it again in a few days but was hoping for a tip
Otherwise ima try the lazy mans way and just use may and go from there but rather not.