Name: HELLMANN'S (COPYCAT) MAYONNAISE
Prep time: 15 min
Total time: 15 min
Yield: 1 cup
Ingredients: 1 egg yolk; 2 1/4 teaspoons white vinegar; 1 teaspoon water; 1/4 teaspoon salt, plus; 1/8 teaspoon salt; 1/4 teaspoon granulated sugar, plus; 1/8 teaspoon granulated sugar; 1/4 teaspoon bottled lemon juice; 1 cup soya oil (or canola oil)

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Recipe by CountryLady

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HELLMANN'S (COPYCAT) MAYONNAISE created by Alice C.

My favourite brand of mayo!

Ready In:: 15mins
Yields:
Units:

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ingredients

1 egg yolk
2 ¹⁄₄ teaspoons white vinegar
1 teaspoon water
¹⁄₄ teaspoon salt, plus
¹⁄₈ teaspoon salt
¹⁄₄ teaspoon granulated sugar, plus
¹⁄₈ teaspoon granulated sugar
¹⁄₄ teaspoon bottled lemon juice
1 cup soya oil (or canola oil)

directions

Whisk the egg yolk by hand for 15 seconds.
Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
Stir until salt and sugar are dissolved.
Add half of this solution to the egg yolk and whisk for another 15 seconds.
Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
When you have used about half of the oil, your mayonnaise should be very thick.
Add the remaining vinegar solution.
Whisk.
Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
Your mayonnaise should be thick and off-white in color.
Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
Keep up to 2 weeks in your refrigerator.

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RECIPE MADE WITH LOVE BY

@CountryLady

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@CountryLady

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"My favourite brand of mayo!"

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review by Alice C.

5/30/2018

Great. So delicious. I love the idea of just using yolks because it makes this mayonnaise thicker. But I did make a couple of changes since I've made mayonnaise before. I used Peanut Oil and added paprika. The only other thing I did since I didn't have lemon juice is I used Watkin's Pure Lemon Extract. Since I made a double recipe I used 1/8 teaspoon because I wanted a barely there lemon taste. It doesn't take very much lemon extract at all. I think I may add just a little more sugar the next time I make it. Otherwise the rest of the ingredients seem to be perfect amounts for my taste.
Replies 1
review by Chef Laurachingo

6/18/2012

I love love this stuff thank you very much for posting will make again

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review by DocT3900

2/28/2009

I adapted the recipe to be much healthier but I give it 5-Stars. I used 2 egg yolks from Free-Range Organic Hens, No Hormones/No Antiobiotics. I used Celtic Sea Salt rather than the mineral depleted regular table salt. Instead of sugar, I used organic raw Agave nectar. Instead of Vegetable, Soy or Canola Oil (Canola oil is F-A-R from being healthy, read about it in The 150 Healthiest Fods o Earth, Dr. Johnny Bowden)...I used Organic Walnut Oil. (it has a very neutral flavor). Instead of the wisk, I used my vitamix for blending as I streamed in the oil. I also chilled the oil for an hour before making it. Cold oil makes a big difference. What I got was a very healthy version of mayo that tasted as close to Hellman's as I think I'll ever get. Next time I'm going to add a little cayenne pepper and some garlic. But, great base recipe for me. Kudos to you and BIG Thanks!!!

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tweak by DocT3900

2/28/2009

I adapted the recipe to be much healthier but I give it 5-Stars. I used 2 egg yolks from Free-Range Organic Hens, No Hormones/No Antiobiotics. I used Celtic Sea Salt rather than the mineral depleted regular table salt. Instead of sugar, I used organic raw Agave nectar. Instead of Vegetable, Soy or Canola Oil (Canola oil is F-A-R from being healthy, read about it in The 150 Healthiest Fods o Earth, Dr. Johnny Bowden)...I used Organic Walnut Oil. (it has a very neutral flavor). Instead of the wisk, I used my vitamix for blending as I streamed in the oil. I also chilled the oil for an hour before making it. Cold oil makes a big difference. What I got was a very healthy version of mayo that tasted as close to Hellman's as I think I'll ever get. Next time I'm going to add a little cayenne pepper and some garlic. But, great base recipe for me. Kudos to you and BIG Thanks!!!

Reply
review by Jeff 631750

2/25/2009

1) Far too little sugar and salt to pass as a Hellman's copycat. 2) Use a blender. There's really no way to whip it properly without your arm falling off. Use the blender before retorting that a whip can do anything a blender can, because it can't with mayo. Otherwise hard to screw up mayo really, just balance with acid/salt/sugar to taste and serve.

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