Just Like Hellmans Mayonnaise - Copycat - Clone

"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"
 
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photo by Miriam H. photo by Miriam H.
photo by Miriam H.
Ready In:
7mins
Ingredients:
6
Yields:
1 cup
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ingredients

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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.

Questions & Replies

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Reviews

  1. VenomousKate
    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!
     
  2. msdarrow
    I followed this recipe exactly. It has WAY too much salt! What a waste of good ingredients.<br/>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.
     
  3. nancycom
    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!
     
  4. campcookhenry
    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
     
  5. cali_525
    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

  1. Laura K.
    Do NoT substitute 3 tablespoons of lemon juice for the vinegar, as this recipe suggests. It's also too salty. Consistency and color were spot on. If you look at the Helman's label, they use a mixture of lemon juice and vinegar. When I figure out the correct amounts, I'll post my recipe.
     
  2. campcookhenry
    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

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.
 
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