Quick diagnosis: Mayonnaise splits when oil droplets join faster than yolk and water can keep them dispersed. More oil will make the failure worse.
What the Symptoms Tell You
The mixture becomes loose, glossy and oily instead of thick, pale and uniform.
Why This Usually Happens
The most common causes are connected to temperature, ratio, timing, ingredient condition or technique. Compare the dish with these specific checks:
- Oil was poured too quickly, especially at the beginning.
- The oil-to-water ratio became too high.
- Ingredients were extremely cold, warm or added in an incompatible order.
Professional Rescue Method
- Place a fresh yolk, mustard or teaspoon of water in a clean bowl.
- Whisk the broken mayonnaise into the new base a few drops at a time.
- Once stable, increase to a thin stream and correct thickness with a little water or acid.
Safety and Quality Limit
Follow local rules for raw egg. Discard mayonnaise that has remained outside safe temperature control or contacted contaminated utensils.
Prevent It Next Time
- Use approved egg products and similar ingredient temperatures.
- Build the first emulsion slowly before increasing the oil stream.
- Measure the formula and stop at the intended yield.
Chef’s Verification Test
A spoonful should hold a soft peak and show no oil beads around the edge.
Use this guide as general culinary education. Follow local food-safety rules, allergen controls and equipment manufacturer instructions.