Failed Mayonnaise

1. The ingredients were too warm or too cold.
2. The oil was incorporated too quickly.

If the watery ingredients and the oil do not successfully emulsify, the result is a failed mayonnaise. The yolk–acid base may remain thick and opaque, with the oil clearly visible in translucent streaks and swirls. Sometimes the ingredients combine into an opaque mass but appear as a thin liquid and will not thicken properly no matter how much the mixture is beaten.