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Hellman's Mayonnaise

recipe at a glance
Rating: 4/5
11 reviews

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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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)


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.

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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

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number of unrated comments on this recipe6

Guest at

REVIEW: 5 star 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
Member since:
Sep 4, 2012


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

Laura C

Absolutely does not work with olive oil! Do not try to use olive oil!!

Guest at

REVIEW: 4 star 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


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
Member since:
Sep 9, 2012

REVIEW: 5 star 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

Glenda P

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
Member since:
Apr 18, 2011

REVIEW: 5 star recipe rating
Thank you to cdkitchen...At $3.99 a quart for a jar of Best Foods I decided to make 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

REVIEW: 3 star 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


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


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
Member since:
Jul 27, 2009

REVIEW: 5 star 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.

Guest at

REVIEW: 5 star recipe rating
I tried the recipe yesterday following the sugestions from Guest was wonderful and very tastey.......i will use this recipe over and over again for sure. I do plan to try a couple changes like maybe adding 1 egg yoke as well as the hole egg, and try white vineger to see id i notice a diference between it and the apple cider vineger......other then that, its very nice.

Guest at

REVIEW: 5 star recipe rating
OK, I tried this recipe a second time, using all apple cider vinegar, with no lemon juice. The results...were simply SUPERB! I used a stick blender, however. There was absolutely no problem starting with ¼ cup of oil before blending. I did, however, divide the oil into 3 separate ¼ cup doses. I combined the DRY mustard, salt, a double dash of the recommended cayenne pepper, a room temperature whole egg, (not just yolks), with the 1st ¼ cup CANOLA oil and started mixing. The mixing container I used, was what came with the stick blender and is recommended for the stick blender. Other than thickening a bit, nothing much seemed to be happening until I started adding the second ¼ cup of CANOLA oil…Like magic, almost instantly, while adding the second ¼ cup of oil…the mixture transformed into mayonnaise! I then added the 3rd ¼ cup of CANOLA oil which I had already added the Apple-Cider-Vinegar to and I finished blending. Before adding the 3rd dose of CANOLA oil, the mayonnaise seemed to be extremely thick, and actually too thick but, after adding the 3rd dose of oil, the consistency thinned out to that of what Hellman’s Mayonnaise is…a perfect mixture that tasted almost exactly like Hellman’s! One note, though…the mayonnaise did smell like apple cider vinegar AT FIRST. However, a few hours later, it no longer smelled like vinegar but, like the most perfect mayonnaise you could have!
This recipe, is now, the ONLY mayonnaise recipe I will use, when making mayonnaise! Thank you to the creator of this recipe!

Guest at

REVIEW: 4 star recipe rating
After trying 2 different recipes for Mayonnaise, I was getting discouraged, because they both tasted and smelled like vegetable oil...Yuk! However, this recipe, although not exact to Hellman's Mayonnaise, is pretty darn close! It smelled, tasted and looked like mayonnaise. I used half lemon juice and half vinegar. Next time, I'll try to adjust the lemon juice/vinegar ratio. I am thoroughly pleased with this recipe and there is no oil flavor or odor!

Guest at

REVIEW: 1 star recipe rating
I have to agree with the other reviewer - this recipe creates something that looks like Hellman's with a nasty medicinal aftertaste. Possibly from the cayenne? Very disappointing - I would not recommend attempting this one.

Guest at

REVIEW: 1 star recipe rating
This recipe has something that many other mayo recipes offer... a terrible aftertaste. First, ALL oil mixed with an egg has to be added slowly. Although vinegar does work better, whether you're using lemon juice or vinegar, it has to be added in moderation as well... otherwise, you get what looks like runny hollondaise sauce, and not nearly as tasty.

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