I've got a great recipe to make what I call "eggless mayonnaise"...I
love it and use this stuff on pretty much anything I make it's so
good.
The only problem is, after successfully making it a half dozen times,
I've "lost" the ability to give it it's best characteristic: the
consistency of mayo. When I now make it, it doesn't congeal.
The recipe consists of two basic ingredients: canola oil and miso.
I put canola oil (about 3 cups) in a food processor together with
about a cup of miso and turn the thing on. For flavouring, I add a
little of the following (sorry, I do this all by feel, so I don't have
exact measurements): splash of apple cider vinegar; splash of tamari,
2-3 minced garlic cloves, and two-three pinches of dry dill.
Normally, after about 30 seconds of the food processor on high, the
mixture congeals from a liquid to a solid with the consistency of
maiyonnaise, which I then proceed to put in dispensing bottles, such
as a mustard squeazer-outer.
If the mixture wouldn't congeal after about 30 seconds, I then would
put the mixture in the fridge overnight and then the next morning put
the mixture back into the food processor and, I guess because it's
cold, it would then congeal.
But this time the above didn't work. I've tried and tried and I can't
get it to congeal.
Any suggestions as to what I can do to get it to congeal?