i followed the hand blender part of this(https://youtu.be/ZyOXoafZYT0) recipe. this only difference is i chopped my garlic a lot finer, i used 50/50 olive and vegetable oil and blended it longer.
i slowly blended it to make sure i wasnt adding too much oil but maybe i overblended?
ive tried his fix(adding aquafaba) but it didn’t work, ive tried ice cubes and eggs but it doesnt work.
ive tried making a smaller batch with mortar and pestle and but it seems its just the fibers thickening it not an emulsification.
tl;dr: ive tried everything i can find but my toum doesnt thicken what do i do?
Are all your ingredients at the same temperature? I find this greatly improves the chances of an emulsion taking hold. Easiest is to go for room temperature by placing your ingredients together on the kitchen counter and leaving them there for an hour or so
The only thing I can think of is that the jar he uses is very close to the diameter of the immersion blender, which restricts the oil incorporation into the emulsion. If you’re using a wider jar it might be allowing too much oil to flow in at once and breaking the emulsion?
I use this recipe, and it works great. I think the key is switching back and forth between the lemon juice and oil.
I make aquafaba mayo using a hand blender a lot. Drizzling the oil in using a squeeze bottle helps a lot. Also just moving the hand blender around and kind of bringing the oil into the mixture as you drizzle.
1/8 tsp xanthan gum may also help to stabilize things if all else fails.
