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
- 1 egg, at room temperature
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1⁄4 cups vegetable oil (I use canola)
- 3 tablespoons white vinegar
- Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.
- While the machine is blending, SLOWLY pour in another 1/2 cup oil.
- You may have to stop and scrape down the mayo.
- Add the lemon juice/vinegar and the remaining 1/2 cup oil.
- Blend until well combined.
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 followed this recipe exactly. It has WAY too much salt! What a waste of good ingredients.
I doubt I'll make this again, but if I did, I would only use 1/4 tsp a salt and maybe the same on the mustard. That seemed to give this recipe a medicine after taste.
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!