Mayonnaise and similarly prepared dressings may break for several reasons:
- The oil was added too rapidly for the egg yolk to absorb it.
- The sauce was allowed to become too thick.
- The sauce became either too cold or too warm as it was being prepared.
A broken mayonnaise can be saved by combining 2 tbsp/30 mL of egg yolk with 1 tsp/5 mL water and beating the mixture until foamy. Gradually add the broken mayonnaise into the diluted yolk, whisking constantly, until the mayonnaise regains a smooth, creamy appearance.
