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Hellman's Mayonnaise

recipe at a glance
Rating: 4/5 4 stars
11 reviews
6 comments

ready in: under 30 minutes
serves/makes:   1.5 cups
  

recipe id: 16883
Hellman's Mayonnaise Recipe
photo by: Sheryl Bordelon
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ingredients

1 egg (at room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup oil (corn, vegetable, or canola)
1 dash cayenne pepper
3 tablespoons lemon juice or vinegar (I like it with vinegar better)

directions

Place egg, mustard, salt, cayenne pepper and 1/4 c. oil in blender and blend on low.

While the machine is blending, SLOWLY pour in another 1/2 c. oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 c. oil. Blend until well combined.

Store in refrigerator, tightly covered.

added by

gennyblake

nutrition

104 calories, 12 grams fat, 0 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
655%
number of 4 star votes on this recipe
218%
number of 3 star votes on this recipe
19%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
218%
number of unrated comments on this recipe6



Guest at CDKitchen.com



REVIEW: recipe rating
This turned out great! Just what I needed when I found I had forgotten to buy mayo. Tasted very close to Hellmans I thought.



Registered Member at CDKitchen.com
Mar 21, 2013

retired09
Member since: September 4, 2012
COMMENT:
I have not made this yet, but I STRONGLY recommend using pasteurized eggs. You can never tell when the raw egg you are using may have salmonella.



Guest at CDKitchen.com
Dec 12, 2012

Laura C
COMMENT:
Absolutely does not work with olive oil! Do not try to use olive oil!!



Guest at CDKitchen.com



REVIEW: recipe rating
It's a bit too salty and I used half the salt. Might be just me thinking it's too salty though.



Guest at CDKitchen.com
Nov 27, 2012

FrankEsquire
COMMENT:
Forget the dry mustard. You don't need it at all. Cut the salt to just a pinch of sicilian sea salt. Keep the slight dash of Cayenne Pepper but no more than a dash. Use one whole egg and 1 egg yolk. Use 3/4 of a table spoon of white vinegar and 3/4 of a tablespoon of fresh squeezed lemon juice. Plus 1/8 th of a teaspoon of sugar. Of course use Canola oil. And otherwise follow the directions and you have a wonderful mayonnaise. You need to keep it in the refrigerator with a tight lid on it. It firms up nicely. As usual simple is better.



Registered Member at CDKitchen.com



Member since: September 9, 2012
REVIEW: recipe rating
This is my second batch. I follow the recipe to a "T" and my family loves it. I have a bottle of Hellman's in the fridge and gave it a taste test. Although this recipe is close, there is a very minute difference in flavor which for the life of me I cannot identify. The two are so close in flavor I will not abandone making the copy. I do add whey to extend the life from four weeks up to a couple of months. The only way this mayo would turn out bad is failing to follow the recipe to a "T".



Guest at CDKitchen.com
May 22, 2011

Glenda P
COMMENT:
Tried this recipe and found it very easy to make and managed to do it in no time at all. I decided to use only apple cider vinegar and no lemon juice. I think next time round i am going to try white spirit vinegar and lemon juice. Thanks for a lovely recipe tastes great. Glenda P



Registered Member at CDKitchen.com



Member since: April 18, 2011
REVIEW: recipe rating
Thank you to cdkitchen...At $3.99 a quart for a jar of Best Foods I decided to make my own...my husband thinks he can't eat another brand. I used this recipe after reading other reviews and followed it with these exceptions. not quite 1/2 teaspoon of dry mustard, 2 T of apple cidar vinegar and 1 T of lemon juice. It was so easy and my family loved it. Glenda



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe is not bad, but I do not think that it tastes just like Hellman's. I used fresh lemon juice. Maybe the vinegar would have made it taste more like Hellman's. I will try that to see if it has more of a likeness since I don't think this is a bad recipe, but as it stands for now, I liked my other recipe for mayonnaise better as well as store bought Hellman's better.



Guest at CDKitchen.com
Jan 5, 2011

Lena
COMMENT:
I forgot to say something. I agree with another reviewer of this recipe that it might have been the dry mustard that made the recipe taste different from Hellman's. I also have noted that Hellman's does not have mustard in it.



Guest at CDKitchen.com
Dec 28, 2010

lilshortgirl62
COMMENT:
The aftertaste could be from the dry mustard. Hellman's mayonnaise does not contain any kind of mustard. Leave it out and see how it tastes.



Registered Member at CDKitchen.com



Member since: July 27, 2009
REVIEW: recipe rating
The key to making this the best mayonnaise you have ever made is to 1.Follow this instructions to the letter. 2.Start with a ROOM TEMPURATURE egg. 3. Canola oil works best. 4. FRESH LEMON JUICE will make it taste just like the brand name mayo. As it turns out, the juice of 1 lemon is just about 3 Tbl spoons, just enough. IF you use venigar instead of lemon juice, you should leave the container open for a while to let the smell and bitterness evaporate. Just use the fresh lemon juice.When done the way I desribed, it taste exactly like Hellman's. I make this mayo every 2 weeks. (That's about how long the amout of the recipe will last in the fridge.) If you do it this way I promise you would not be able to tell the "real" one from yours in a taste test. One more thing, if you use olive oil, it will have a heavy taste. I have tried this recipe every possible way, and the above desribed is THE ONE...if you love Hellman's.