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HELLMANN'S (COPYCAT) MAYONNAISE

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

My favourite brand of mayo!

Ready In:
15mins
Yields:
Units:

ingredients

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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  1. Alice C.
    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.
    • Review photo by Alice C.
    Replies 1
  2. Chef Laurachingo
    I love love this stuff thank you very much for posting will make again
    Reply
  3. DocT3900
    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
  4. DocT3900
    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
  5. Jeff 631750
    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.
    Reply
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