This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Copycat Hellman's Mayonnaise
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Whether you prefer making all your condiments from scratch or you just need some mayo in a pinch, this Hellman's copycat is spot on. Pro-tip: stir in a bit of sriracha for a spicy mayo.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
19 reviews
10 comments
ingredients
1 egg, at room temperature
1 teaspoon dry mustard
1 teaspoon salt
1 dash cayenne pepper
1 1/4 cup oil (corn, vegetable, or canola)
3 tablespoons lemon juice or white vinegar
directions
Combine the egg, dry mustard, salt, cayenne pepper, and 1/4 cup of the oil in a blender. Process on low speed for 30 seconds.
With the blender running, slowly add 1/2 cup of the oil through the hole in the lid and process for 30 seconds. Scrape down the sides of the blender. Add the lemon juice and remaining oil with the blender running and mix until combined.
Use immediately, or store in the refrigerator in a tightly covered container for up to 3 days.
recipe tips
Make sure all ingredients are at room temperature for the best emulsion.
Add the oil slowly to make sure it fully emulsifies with the egg. This is key for the proper texture and thickness of the mayo.
Try adding garlic or herbs for a flavored mayonnaise. A little wasabi powder or sriracha can really dress it up.
If the mayonnaise is too thick, add a teaspoon of water to thin it.
For a healthier version, use a light oil and reduce the amount of salt.
Try adding a bit of sugar or honey for a slightly sweeter taste.
Always taste and adjust the seasoning before storing.
If the mayonnaise separates, try re-emulsifying by adding a teaspoon of hot water while blending.
Serve as a spread for sandwiches, a base for dressings, or a dip for vegetables.
common recipe questions
Can I use a different type of oil?
Yes, but the flavor may vary. Light olive oil or avocado oil are good alternatives to corn, vegetable, or canola.
What can I use instead of dry mustard?
You can use prepared mustard, but it may slightly alter the flavor and texture. You may need to experiment with different kinds.
Is there a substitute for lemon juice or white vinegar?
You can use apple cider vinegar for a slightly different tang.
Can I make this mayonnaise without an egg?
Eggs are essential for the emulsion, but you can use pasteurized eggs or an egg substitute if desired.
How should I adjust the recipe for a larger batch?
Double the ingredients and make sure your blender is large enough to handle the volume.
How do I store and keep the mayonnaise?
Store in an airtight container in the refrigerator for up to 3 days.
Can this mayonnaise be frozen?
We do not recommend freezing this mayo as the texture will not be palatable when thawed (it's gross, trust us).
nutrition data
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.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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reviews & comments
September 21, 2022
I used recipeâ¦something lacked. Added 1/2 tablespoon of pickle juice. Perfect. So taste like Hellmans!!
August 5, 2021
This is the best tasting mayonnaise I've ever made. Thank you so so so much!!! I will make this more nutritional by adding light olive oil, 1st cold pressed. Thank you again for the recipe.
Some people said this tastes exactly like Hellman's and others said it tasted stronger. I was a Hellman's fan from my youth but in about the last 20 years or more, I think Hellman's has no taste at all and is really blah. It adds nothing except calories to a dish. Plain yogurt could be used as a binder in things like potato salad and I don't think it would taste any different than the current Hellman's. I miss the old taste Hellman's had. Does this recipe taste like the old Hellman's or the current Hellman's, if anybody knows.
August 11, 2020
Egg- beaters works great; stick blender and container was perfect (I opened it a couple of times to add the oil in batches). I also substituted avocado oil (I don't use canola oil anymore after reading some research on it). The avocado oil, though, does have a strong flavor. I didn't think I had any dry mustard, so I used regular yellow mustard, then later stirred in some dry mustard a bit at a time. I adjusted the sugar, salt. It doesn't test exactly like Hellman's though, so I will continue to experiment
August 10, 2020
Great recipe! Slight changes. I havenât dared do 3 Tbsp. vinegar. 2 works great. Otherwise I used the stick blender and just threw all the ingredients in and gave it a few spins! Instant Yummy Mayonnaise. Oh yes. I used avocado oil. Much healthier than Canola. Iâm thinking that people who donât like the dry mustard should taste that dry mustard plain. I had some a couple of years ago that was very bitter and ruined the Mayo I made with it.
The ingredients call for 1/4 cup of oil which is in the initial blend. The instructions then call for another 1/2 cup of oil to be drizzled in and then later the final 1/2 cup to be added. All out of the original 1/4 cup. Just like magic!
No, the ingredient list calls for 1 1/4 cups of oil. All oil is accounted for in both the ingredient list and directions.
July 31, 2020
I made this with Avacado oil other than that, followed all other ingredients exactly using vinegar. It was perfect better than any I have ever made and I have tried many recipes. It still had that faint oil taste so I put in a 1/4 teaspoon of Horseradish as someone else had suggested and it truly is exactly like Hellman's. I love Hellman's and I would not know the difference. thanks so much for sharing this recipe.
I tried this recipe to the T but it came out really thin it wouldn't firm up what did I do wrong?
Make sure to add the remaining oil to the blender VERY slowly. It needs to emulsify.
March 19, 2020
My brother takes Coumadin,so I used corn oil, low in vitamin k,I added 1 pkt of Splenda to tone down the vinegar. I also made it the same way and added hidden valley ranch dry mix to taste, let it meld in the fridge for 24 hours for a little extra flavor in sandwiches.
February 14, 2020
I used avocado oil and did the self blind test. Could not tell the difference!!!! Superb recipe!!!! Thank you!
April 6, 2019
I like the simple ingredients however I feel like it's too much vinegar and salt. Hellmans does not have a strong taste like that. I think I'll try less vinegar and salt next time and see how it turns out. By the way olive oil does work and also if you use a stick blender and put the egg in on the bottom first then slowly add the oil and all the rest of the ingredients then put the stick blender down directly on egg and let her fly. Keep it there for a few seconds and slowly raise it. The oil will naturally blend as needed. It's my first try and it worked perfectly. Again too strong of a flavor for hellmans.
December 29, 2013
This turned out great! Just what I needed when I found I had forgotten to buy mayo. Tasted very close to Hellmans I thought.
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.
Absolutely does not work with olive oil! Do not try to use olive oil!!
December 9, 2012
It's a bit too salty and I used half the salt. Might be just me thinking it's too salty though.
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.
September 9, 2012
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".
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
April 19, 2011
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
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.
January 5, 2011
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.
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.
July 27, 2009
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.
March 16, 2009
I tried the recipe yesterday following the sugestions from Guest Sarge.....it 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.
September 26, 2008
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 oilâ⬦Like magic, almost instantly, while adding the second ¼ cup of oilâ⬦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 Hellmanââ¬â¢s Mayonnaise isâ⬦a perfect mixture that tasted almost exactly like Hellmanââ¬â¢s! One note, thoughâ⬦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!
September 17, 2008
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!
November 3, 2007
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.
October 4, 2007
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.