Just Like Hellmans Mayonnaise - Copycat - Clone

Total Time
Prep 7 mins
Cook 0 mins

I love buying the Helmans mayonnaise and this tastes just like it. Don't even try to make this on a rainy day or even when it is threatening to rain. It just won't set and you'll end up with a runny mess. You can substitute lemon juice if you don't have white vinegar

Ingredients Nutrition


  1. Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.
  2. While the machine is blending, SLOWLY pour in another 1/2 cup oil.
  3. You may have to stop and scrape down the mayo.
  4. Add the lemon juice/vinegar and the remaining 1/2 cup oil.
  5. Blend until well combined.
Most Helpful

5 5

I've been meaning to review this, since it's become the ONLY mayo we use in my household. Not only does it have the right flavor, the consistency is perfect -- something often difficult to achieve in homemade mayo. One tip: if you're making it with a food processor, go for the large top (the one with the food pusher attachment) instead of the flat top, then pour the oil into the white food pushing tube. You'll notice it has a hole in the bottom which the oil will slowly come out of. Guess what it's there for? Yep, for adding oil to mayo at exact, perfect rate!

I don't know what I could have done wrong but this was salty and had a bad aftertaste.
What a horrible waste of ingredients this was. I used vinegar and not the lemon juice.
But even that does not account for the aweful saltyness of this recipe.
Not that I would try it again, but I would suggest maybe 1/4 tsp of salt. You can always add more. But you can't take it out once it's in!

5 5

this is the recipe that I use ,but I do cut back on the salt, and add a pinch of sugar, mostly I use canola oil or a 50/50 blend of olive and canola ,I have a problem with soy products so I won't use soybean oil and I like apple cider vinegar or sometimes white wine vinegar . The person who said that they got a medicine taste try using Dijon instead of powdered ,but hey this isn't baking or rocket science ,but you have to use some kind of mustard to get it to emulsify . I have better luck making this in a blender than in my food processor ,don't know why