Fixing "Broken" Homemade Mayonnaise
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- Опубліковано 19 сер 2024
- I love making my own mayo. I think it tastes better, and I KNOW the ingredients are better. Every so often, though, it doesn't emulsify. Instead of a thick, wonderful mayonnaise, I have something that looks like a sad attempt at aioli. It's just a thick liquid and sometimes the oil will begin separating.
In this video, I show my 3 tricks to bring a broken mayo back to life. Sometimes, just an additional yolk will work. Other times, it requires a couple of special ingredients.
Original mayo video: • Homemade Mayo - 2 Reci...
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Thank you for revisiting this! I don't eat mayonnaise. I have nightmarish memories of my mom dropping thick blobs onto the macaroni and ruining the salad because I broke out into a terrific, very interesting patchwork style rash from it. My solution has always been to never, ever use it. The store bought stuff has chemicals, because eggs are fine. To make mayonnaise for Granny's chocolate cake, I blend egg yolks, soft butter, and water for volume. So far, I've never had it not work. Yet.
Liked and commented before watching
😁.
I fixed mine with a spoon of Greek thick joghurt and a spoon of mustard.
Oh, and a note on egg whites:mine were still icy cold at room temp as we don't have central heating. So I let them sit in warm water for a few minutes..... That was the bomb! They whipped up frothy and thick in no time at all.
Thanks for the original recipe and the fix tips! I’ll never buy store mayo again. I know exactly what goes into this, and it beats every brand on the market. Plus it’s insanely easy, and I’m all about easy & quick cooking!!
We were singing your praises this am as I made your pimento cheese spread. Gosh it is so good!
I haven’t had problems with my homemade Mayo for months now. What I found…at first I used too much olive oil; I make sure I use a measuring cup instead of eyeballing it. Then make sure my apple cider vinegar is mixed very well before adding it.
My Mayo is made with
1cup of olive oil
1 raw egg
2 teaspoons of ACV
1/4 teaspoon of salt
1/8 teaspoon garlic powder
Blended well with immersion blender.
Yum! I use it in Steve’s wonderful pimento cheese spread (try it..I use 1cup of Gouda and 1cup of Gruyere cheese instead of 2 cups of Cheddar) Tuna salad, egg salad, 1000 Island dressing, and Ranch dressing! Well and anything else I can think of 😊
Thanks Steve for all you do to support us in this lifestyle we have chosen! 🥂
Thanks Steve for the great video. I have learned through the years that cooking is not an exact science. Also, when I make my mayo in a normal size food processor, it comes out a lot better than with the emulsion blender. The last 10 or 12 times I have made with the processor, it has not come out broken. Just my thought. Thanks again.
Xanthan gum was the first thing that came to my mind, but that's only because I have been learning from your other videos.
I don’t know why I didn’t try it. Our daughter has been GF for 15 years. It is a main pantry item for us. 🤦♀️
FOOLPROOF WAY TO MAKE IT NEVER GO LOOSE IN THE FIRST PLACE…
If you add a spoon of already made Mayo, call it a ‘starter’, into your ingredients before you even use the blender.
Thick every time!
(use the end of your last jar or a spoonful of bought if this is your first time).
Guaranteed to work even with cold eggs!
Enjoy! K
I'll try that my next time. Thanks.
@@SeriousKeto I really enjoy your channel! Thanks for all the info and experience! 👍🏼
I saw a video that stressed turning my stick blender to the highest setting. That worked for me. Initially, I used the lowest setting, thinking I would make less of a mess if things went awry.
Seriously, i was thinking why not just add all those thing to begin with. And then …
Steve a mind reader from the future.
I grew up learning to cook from my mom and grandma and up until about age 6 we made mayo on the stovetop, still with egg yolks and oil and vinegar, we heated the oil and vinegar too as it seemed to help incorporation but because we cooked it - low temp and whisking we found it lasted for a good month. - my mom taught me to make ketchup, mustard etc. we also added a bit of turmeric and garlic powder to ours.
Though once my brother was born she had no time for that. So we did store bought but those days were fun.
I didn't know that immersion blenders had options of speeds! Mine has one speed, on lol
Love your shirt since I am one of those Introverts…..and, yes, I do like to hid in my shell.
Keto kindred!
You are not alone my dear💕
As a "Fellow Steve", I'm very disappointed that you didn't use this golden opportunity to title this video "The Mayo Clinic"! ;)
I already used that line (ala CSI: Miami) in the original mayo video. 😉
I swear my man always has the illest t-shirts lol
I bet this could be the start of a phenomenal ranch dressing. Hint hint. LOL
I have plenty of fresh herbs in my garden...
That is what I do when my mayo doesn't turn out. Add some herbs and turn it into salad dressing.
LOL! The only time I end up with broken mayo is when I use the immersion blender. By broken, I mean it doesn’t look as good as yours!! It starts off very promising and then whoosh! A complete segregation of oil and aqueous occurs and it is just disgusting. I have tried to fix it with a similar method as you described, nope. I stick to vitamix, food processor or a mini chopper that has a great lid for adding oil, magical!! Thank you for the lecithin and xanthan gum tips, if needed I will give those a try. Bon appetit!!
I use an immersion blender in a mason jar and I've never had a bad batch yet and I can't count how many jars it may hold me highly recommend an immersion blender
Man, I've been the opposite but with this info will once again give it a whirl.
I love the title🤣😂 this happens to me ALL the time...I use a vitamix :(
I think the hand stick blender is worth the investment...great topic!
Funny - your recipe is the ONLY one I've never had break and I've been making it about every 2-3 weeks since you published your original video. I always use the food processor and I've made a number of variations. One of my faves uses bacon fat in place of oil - fabulous in coleslaw or on a burger!!
Bacon fat. Yummy in whatever!
I botched a batch first time I tried it and it really demoralized me. It was completely split and unsalvageable. So much avocado oil wasted! >_<
I really haven't been brave enough to try again. Just gave up mayo completely.
Oh, believe me, I know that feeling. That's why I made this video. 😉
Same here. It's like dumping gold out.
That's exactly what I do to thicken my mayo, xanthan gum, works every time.
When I make the homemade keto mayo, I have caught my husband eating it from the jar with a spoon. The same w/ the Cesar dressing.
I guess that means you make a great mayo. 😉
The xanthan gum finally did the trick! Very stubborn batch. Thanks!
Glad it helped!
Looks handy. Wife tried making mayo at home. The Primal Kitchen brand of avocado mayo is too tart and too pricey to suit her. How hard could it be? She was ecstatic when here first batch came out just as she wanted. She was heartbroken when the second batch came out runny. She never tried again. Time to try again.
Steve, love your channel! Thank you for saving my first attempt at homemade Mayo! It failed until I used your suggestions to save it!
I'm glad it worked for you! 👍
Thank you!!! I've always wondered why this happens,and what to do!
Thank you Steve. I think you’ve solved the problem.
The couple of times my homemade avocado oil mayo has gotten too runny and/or visibly separated, one of two things had happened. Too much hurry had prompted me to stop the blender as soon as it "looked good." Or, I had forgotten the "secret ingredient" -- one quarter to half a teaspoon of prepared mustard. The provider of this tip said it improved emulsification without adding extra yolks and didn't affect flavor adversely (but if you get carried away it can change the color a good deal). Usually try to keep my single-speed stick blender on for 90-120 seconds, and it is both blendable and pourable (from the amount of water used) for the whole time . . .
Mine looked creamy until stored in fridge it separated I don’t have Lecepin
I noticed over time, that the only time my mayo does not come together is when I use pasture raised or better dietted(?) Chicken eggs. It has NEVER failed me when I use regular cheap store bought eggs. It also doesn't ALWAYS fail, but happened 1 too many times w/good eggs, that I now only make mayo w/reg eggs. (I still buy better eggs for all else.)
Interesting
Cool! My Mother made homemade Mayo when I was a kid but I’m not really needing to do that. Thanks for the tips!
💋🧚🏻♀️❤️🇺🇸
you saved me from wasting a couple cups of avocado oil. I didn't have lecithin but didnt need it, just a little water and another yolk. the batch of eggs I used have smallish yolks
Glad I could help. 🙂
I've seen other youtubers fix it by actually adding more oil to firm it up. Sounds crazy, but it worked.
Awesome tips. Thanks
Now I use a hand mixed to whip my mayonnaise and it comes out perfectly every time.
I found the immersion blender didn't consistently make mayo (i.e: usually producing 'broken' mayo.)
I suspect that the diameter of the immersion blender vs the diameter of the jar could be a factor. I need to try the food processor and make at least a double batch. My family burns through these pint jars at least weekly.
I am crazy about you, no matte what my problems are you have the answer to fix it! I'm going to fix my runny mayo now!
Good luck!
Thank you Steve 🎈 have a fabulous weekend🦋🎈
Thank you so much for the tips! Yours is my go to recipe, but the consistency has not been consistent.
It's pretty ironic when consistency isn't consistent. 😄
@Serious Keto Steve! Oh my goodness! Your Shirt! I need your shirt. It's perfect. I am a serious introvert and absolutely need your shirt. Please tell me where you got it. Please!? Thank you!!! Oh and yes. How timely on the mayo fix. I just made a batch yesterday and...well...it needs to be fixed...Thank you!
Cool! Kind of like a science experiment. Haven't tried making my own mayo yet cause I'm a lone keto person in my family. I'm afraid it will go to waste. I will eventually try it and I'll have to go back to find your video. Thanks for sharing.
Do it! Fresh is always better plus Soybean Oil is really bad for everyone not just keto’ers.
Agreed. Soybean oil is trash.
I avoid soybean oil. It causes me inflammation within hours. So I've been avoiding mayo or getting Primal kitchen mayo. A bit pricey though.
Thank you so much, Steve!! Those fixes help a lot!! ❤
Awesome! I used to use xanthan gum to save other homemade Mayo recipe that didn’t emulsify until I found your video. I might add additional egg yolk though to try it out
Thanks for the tip! Twice I tried to make it and it was so watery. Added the extra yolk not much help then the xanthan gum and that did the trick! And I'm with the others I'll never buy store-bought mayonnaise again 😁
I have never had a broken mayo (knock on wood LOL) but after my first batch of mayo my husband remarked it wasn't as thick as commercial mayo so I always add 1/8 -1/4 tsp of xanthan gum from the beginning. I also just use the whole egg so the recipe I settled on is two eggs, 1 cup oil, 1 Tblsp white vinegar, 3/4 tsp salt, 3/4 tsp ground mustard seed, and the xanthan gum. A lot of people do have trouble with it breaking from what I hear. I also don't pasteurize my eggs so I wonder if that has something to do with it breaking. The sunflower lecithin was a trick I hadn't heard before. When people mention this I'll send them to your video ;-)
Beef gelatin powder is a WONDERFUL thickener I use in everything!!!💪🏼😎
I agree that beef gelatin powder is great. Often, though, when an emulsion "breaks" and the oil separates, you need something that will bind the oil back to the non-oil (hence an emulsifier like yolk, mustard, lecithin and/or xanthan gum).
Great pointers. Always on point
Coincidently, ATK released an equipment video today on blenders. One was downchecked because - wait for it - it couldn’t start slowly enough to make Mayo. Starting at too high a speed, in their testing, results in mayo that is not an emulsion. A reason for inconsistent stick blender mayo fails? We are not careful enough every single time?
Interesting! I think mine has one speed, maybe that's why I'm failing.
I have heard various experts say to start very slow and others to start very fast. Some say eggs cold others say room temp. Who knows? It all works in edited videos.
I am not sure if you’re aware of this but … Your link took me to Tara Gum Rather than Perfected Xanthan Gum. Thank you for all your videos! I have only been able to make mayonnaise one time that worked out of several tries , but I will be trying again now that I have your fix!
Fixed. Thank you.
I ended up using a pinch of tapioca starch. It’s what I happened to have on hand and it worked almost instantly once I started the immersion blender.
Good info. Thanks for sharing. 👍🏻
Nice tricks.
Introverts unite!!!!! Love love love that!
Great! Thank you! Dijon is used as emulsifier in some dressings. I wonder if increasing that would help? 🤔 since is liquid doesn't seem it would, but who knows.
Possibly, though I'm not sure how much more you could add before it starts to impact the flavor.
I love mayo but I'm still just too lazy to make it at home. I tried once and it didn't work out. Maybe I'll give these tips a try.
Kudos to all of you who spoke about your broken mayo. I had that happen, and it was very frustrating.It happened before, and I just gave up. Plus, I really didn’t want to pasteurize eggs. There’s so much cooking in keto, but I didn’t want to do more
And then I was in Sprouts. Chosen foods mayo was on sale for $6.50, and there was a $2 back from Ibotta. So I figured for four dollars it was worth my time to not wash up
I'm always washing something up, so I rarely notice...😄
Great timing, just had this happen. Tastes good but too runny. Will give this a try.
I went crazy and bought everything except the immersion blender. If I didn't already have one, I would have bought that too. I like homemade mayo, but I sometimes have mayo fails.
Just what I needed - a mayo clinic! :D
Home made mayo is so much better than the one of the supermarkets, I don't really like the ones from the supermarkets because I am used to home made
I totally agree
I am going to try this. I usually only buy Jumbo or XL eggs. So I may start with 2.
I made keto or can become carnivore Mayo. Using butter, Wagyu tallow, boiled egg yolks ( 5) two raw eggs, Dijon, salt, pepper, liquid 0 carb onion juice, 0 carb garlic pdr. O carb onion pdr. 1/2 t. Pesto powder. Mixed all very much in my ninja cup blender. This is absolutely awesome. thickened in fridge perfectly. I made deviled eggs with it
Nice!
Yeung Man cooking youtube channel made vegan mayo. With just chickpea water, a spoonful full of chickpeas, dijon mustard n avocado oil. It was made in a food processor and blended a VERY LONG TIME. The blending in the processor n length of time is the key to the thickness. Kinda of like getting egg whites to a stiff peak!
That makes sense, as aquafaba (chickpea water) can be substituted for egg in many baking recipes. I actually have an egg-free chaffle that uses it.
@@SeriousKeto good to know! Thanks!
Mayo...so easy....until it's not. I did not know we could purchase that type of lecithin.
I normally don't have my 2 yolk avocado oil mayo break any more, but usually my fix is just one more egg yolk, plopped right into the Mason jar with the runny mayo....wait a few minutes for it to "sink" or just push it to the bottom when I put the stick back in. That usually fixes it, but if it's really runny and separated, I'll add a whole egg and that has always helped me. (If the original yolks were at room temp, the fix yolk or egg is always straight from the fridge.) My Cuisinart stick blender only has one speed.
Back when I had more breaks, I sometimes would make a seriously delicious "sauce" from the runny stuff...I'd add extra lemon, maybe some cayenne and use it as "sauce" for asparagus, steak or chicken breast....it was actually so yummy sometimes, I wondered why I didn't just make that sauce!
You can also just add some Mustard, which is a great emulsifier
I use a whole and unpasteurized egg such that a broken mayo only results a very once in a while; like once every couple of years when making it weekly. It's nearly foolproof - nothing like your "broken" ratio of 1 in 4 or so. The usual fix is to start with another whole egg at the bottom of the newly-cleaned-narrow-as-the-blender vessel followed by the imperfectly emulsified liquid from the first go 'round. Then place the blender all the way in for a bit then slowly withdraw once more. If that doesn't work (which only happened once in 7 years) then I resorted to your other listed techniques. My only consistent mayo fails were trying to use yolks only for which the yolks were set aside the day before. So, I accept the small salmonella risk on the washed (and made more porous) USA eggs and allow the protein in the albumen to assist even when doing a batch using up extra yolks for their varying amounts of natural lecithin. There are rare versions of mayo that use no yolks (1 egg white to 1/2 c oil) at all that I haven't yet tried. So many options!
2 more: 1) Say your sauce/mayo/hollandaise/etc has separated over night: Add a few drops of lemon juice/citric acid. Reblend. Note: Emulsions like it warm ( Foams prefer cold)
2) Use aTblSp of Dijon mustard (NO fancy shmancy aromas added, just the pure stuff) fir every egg yolk.Surprisingly, imho it does not over spice the mayo, but tastes will differ. Alternative esp. for the Brits or people living in other civilized places that have it in their stores: Use straight mustard powder, it‘s a fantastic emulsifier.
Good tips! 👍
Oh my gosh!! It totally worked. I was ready to start over. Thanks
I’m glad it worked for you.
Thanks for the hack!
The xanthan gum fixed mine.
Excellent
My thought,
1. Use a whole egg
2. Make sure all ingredients are added
3. Make sure blender stick is right on top of egg with some mustard also.
4. Keep immersion blender on the bottom. (Flatter bottom jar).
5. Turn on slowly then faster as it thickens
Mayonnaise
1 whole egg
1/2 tbsp lemon juice
1 tsp white wine vinegar
1 tsp dijon mustard
1 tsp sea salt
1 cup avocado oil, or light-flavored olive oil
ua-cam.com/video/C6PsO4lMXXQ/v-deo.html
Of course, you would have “perfected” xanthum (sp?) gum. You are that good! 👨🏼🍳
It's ironic how a 2-minute mayo recipe ends up taking 30 minutes and ends with me on Steve's channel on how to fix it. I still haven't had my tuna salad yet, but at least I am finally back on track.
Thanks Steve.
I used the extra yolk, lecithin, ice water and xanthan gum. I think my stick blender blades are too high from the bottom to actually emulsify enough and that's why my original effort failed. I had to add some of the liquid mayo back into the jar before I could get enough suction to actually blend the ingredients. All this to say, who ever is reading chat, you may have done everything correctly and it might not be user error but that your equipment is slightly unsuited to the task. My old plastic, one-piece, one-speed stick blender never had issues with mayo making but my new stick blender with multispeed, scratch guard, LED Turbo, multi head Fancy pants stick blender can't even reach the bottom of the jar, and has to be burped because the cup around the blade is so high it sucks in air like a hungry bottle fed baby. Again, thanks for saving my mayo Steve!
@@Metqa back in my days of statistical analysis, we had something called a “lurking variable”. It was when we thought we had taken everything into consideration but we still couldn’t get predictable results. It sounds like you found your lurking variable. 😉👍🏻
Another great video!! TY
I recommend using room temp eggs if you are not doing the microwave pasteurization trick.
Agreed
Steve, Dennis Pollack @ Beat Diabetes is pretty impressed with your homemade tortilla recipe. He just posted a tortilla comparison.
Thanks for the heads up.
@@SeriousKeto 👍
This worked perfectly. If I wasn’t keto, I would have never had xanthum gum on hand.
If making Baconaise, it will be looser until chilled!
I LOVE your turtle introverts unite tshirt! I tried your merch then Amazon and not finding it.
It was a gift.
Thank you, I’ll keep looking!
Would the Lecithin and/or xanthan gum work for a broken bearnaise or hollandaise sauce?
- and thanks Steve for this and all of your great tips and recipes! You’re so appreciated!
while I haven't had a hollandaise break on me, I believe America's Test Kitchen say the solution to that is to very slowly (like a few drops at a time), whisk or blend in boiling water.
@@SeriousKeto Thanks! I hopefully won’t have any more breaks, but am happy to have something else to try when that happens. Nothing is worse than having beautiful steaks ready and the bearnaise sauce breaks! Fortunately, it doesn’t happen too often
the additional Tbsp of water confuses me.... but I'm new to all this homemade stuff. Jumping in with both feet and having good projects and challenging ones too. My mayo with mct oil turned out INCREDIBLE. then I made it with olive oil and it was liquidie. I have lecithin so I will try that.
I never thought about using MCT oil! Great idea! Avocado oil and "really good" olive oil both taste funky to me.
I haven't tried MCT oil yet. I'll probably ease into starting with a 50/50 avocado blend.
@@SeriousKeto Easing in 50/50 is a good suggestion. The flavor with half MCT won't be any different but the gastric after effects could be.
Just in time for me ,making my baconaise
I find that my baconaise melts on warm food (like burgers). Have you found a solution to that?
@@SeriousKeto this is my first time making it
In my experience, egg TEMPERATURE is a CRITICAL factor when making mayo. The eggs need to be at (or very close to) ROOM temperature, e.g. out of the fridge for 3 hours or so. Cold eggs (just out of the fridge) won't emulsify properly.
Excellent information, as usual.
Another option with thinner mayo is to take it as an opportunity to make some clean and delicious salad dressing! Ranch or bleu cheese anyone? Mmm!
true. Good tip.
I don't use water at all, just 1 egg, tbsp ACV, olive oil 100 ml, mustard 1 tsp and gets perfect every time:))
If you have a formula dialed in, by all means, stick with it.
The key is not to add salt and acid to the eggs before you mix the ingredients. I found this out through practice. The salt ruins the yolks. Add the salt and acid after the mayo has developed.
I make my own mayo for many years. 20 ? Plus minus. Always same recipe, same ingredients. Recently I have noticed it's more runny . I switched to 🥑oil about 5 years ago and in the beginning mayo was thick, but now not. I assume something wrong with 🥑 oil? Considering recent information about faux oils I don't have another explanation. Have you, Steve, tried with different oils to see possible different thickening of mayo ?
I mostly do avocado oil. I use Marianne's brand from Costco. It's labeled "Non GMO 100% avocado oil".
I haven't seen your original recipe video, so I'm wondering why it would do this? Mine never does. Are you adding water to the original recipe? That's the only thing I can think of because oil and water don't mix. I use 2 whole eggs to a cup of avocado oil, 1 Tbsp. vinegar, 1 Tbsp. lemon juice, 1 tsp. salt. That's it. Turns out perfect every single time. Sometimes, it ends up too thick, but never too thin. It may start out a little thin right after blending (helpful for pouring it into a washed out, reused squeeze bottle from storebought mayo, which also helps it last much longer due to less exposure to air than a jar), but should always thicken in the refrigerator as the oil begins to solidify. If it's too thick, I can simply blend in a little more oil, but never water.
If oil doesn’t mix with water, then it also wouldn't mix with lemon juice or vinegar. What makes them mix is emulsification, via the yolk and mustard along with shear (blending). Lecithin and xanthan gum are also emulsifiers.
Genius!
It aint pretty but I use teaspoon +/- of Chia Seeds. Put in frig then it will tighten up
Not sure if I could get past the visual... 😉
Egg white will also help.
I have used your recipe for a year, and it is usually great. However, I find that I end up with this issue when I try the microwave pasteurization. It has never been an issue when I skipped that step.
Honestly, if you're going to consume the mayo within a week or so, it's safe to forgo pasteurizing (Steven's opinion, not the FDA's).
All my attempts via microwave were fails too, (we don't eat much so it's gotta last) might just try without and see if I can get a win.
What about
tara gum. Anyone try that?
I read it can be used in mayo, just not sure how much?
I have tara gum I bought for ice cream. I haven't tried it for anything else. Since I just made yogurt, I won't try again for at least a week, but I'll keep your sugg-question in mind.
I just made 2 batches of mayo last night using the 1st recipe which I've done once before and it was terrific!
Neither stayed together.
Added one yolk nope. Added boiling water and a yolk to the other...nope. I tried the Zantham gum after watching the video and went up to 2 teaspoons and still a loss. I couldn't even make a dressing.
oopsie... saw this & thought it would be a fast way to get to Your mayo video to send to a friend (who doesn't know yet he wants to subscribe to Your channel ;-) )
But the link is not in the description below :-(
Have to go find the hard way.
You are worth it! & so is my friend!!
Thanks, STEEEVE! 😀👍
💃🏻💞
Xanthan gum makes me bloat badly so can’t use it. Anything else?
Any reason why you did not pasturize the egg yolk by heating to 160 degrees before adding?
I said that was what I was doing per the original video. Maybe I should have shown it in the microwave…
I’m glad to see this, it happened to me and I got discouraged so stopped making it. I was wondering if it had anything to do with humidity, since it was during the summer. I’m looking forward to making it again knowing I’ll have these tips available 😊
If all your ingredients are at room temperature it Makes all the difference to get it thick
WHAT WAS THE PURPOSES OF LECITHIN AND XANTHAN GUM AND IN LITTLE QTY , WHY NOT CREAM
Lecithin is an emulsifier. It binds fats and non fats. Xanthan gum is both an emulsifier and thickener. For both, a little goes a long way.
Mine was creamy until stored in fridge it got hard when I took it out the egg oil Sepereated so I put back in fridge it’s solid again
The only time I’ve had that happen was when I tried using bacon grease instead of oil.
I got it to cream up I thought until I added cooked chicken to make chicken salad. I’ll try again today I just used little store bought on my meal prep. I’ll try pouring in oil more slowly. It’s been separating once out of fridge
I just don't like mayo enough to try to make it. I bet as mayo goes yours is good though.
How long will that jar be good in the fridge? It's me and only me, my family still eats miracle whip
If you use pasteurized eggs (or use the microwave pasteurization method I show in the original video), it should last at least a month. Unpasteurized, I believe the FDA recommends a week (though they tend to err on the side of caution).
@@SeriousKeto Thank you, Steve.
Psyllium husk powder and a splash of water worked for me, and it didn't turn purple.
Interesting. Thanks for sharing.