Just Like Hellmans Mayonnaise - Copycat - Clone
photo by Miriam H.
- Ready In:
- 7mins
- Ingredients:
- 6
- Yields:
-
1 cup
ingredients
- 1 egg, at room temperature
- 4.92 ml dry mustard
- 4.92 ml salt
- 0.25 ml cayenne pepper
- 295.73 ml vegetable oil (I use canola)
- 44.37 ml white vinegar
directions
- 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.
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Reviews
-
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!
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I don't know what I could have done wrong but this was salty and had a bad aftertaste.<br/>What a horrible waste of ingredients this was. I used vinegar and not the lemon juice.<br/>But even that does not account for the aweful saltyness of this recipe.<br/>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!
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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
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I've made this recipe 5 times now and it takes me about 4 days to finish a batch. I've been tweaking it since the first time, trying to make it taste more like the too expensive Hellman's that I was brought up with and love. I now use 1 egg & 1 yolk, 1 Tb. olive oil & the rest soybean/vegetable oil and 1 Tb. fresh lemon juice & the rest white vinegar. I've noticed that on the second day, my mayo becomes the consistency of salad dressing, very runny. I tried cutting down on the vinegar/ lemon to just a Tb. but that isn't helping. In rereading the comments, maybe I should be increasing the oil? Do any of you store yours this long? Does yours loosen, too?
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Tweaks
-
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
RECIPE SUBMITTED BY
Kaykwilts
Ruston, Louisiana
I'm originally from Tennessee but moved to Louisiana when I married my husband. In addition to cooking I enjoy making quilts, sewing, reading, and gardening. I have an immense collection of cookbooks but find the majority of my recipes online. I like it that they are rated. I am the mother of three children. My son is now with the Lord. My two girls are grown and married. My youngest has two young children.