If you love the flavor of Hellman’s Mayonnaise, but it’s not available in your area (or you ran out and just want to make your own!), here’s a delicious copycat recipe that you’re sure to love!
Hellman’s mayonnaise can be a complicated process of balancing the right ratio of egg yolks, vinegar, and oil. But there is no need to buy it when you can make this clone recipe in about 5 minutes flat!
Copycat Hellman’s Mayonnaise Recipe
You’ll Need:
This excellent Hellman’s Best Foods mayonnaise recipe requires just seven ingredients and can be prepared in less than 10 minutes. The ingredients include:
1 egg yolk, room temperature
2 1/4 tsp white vinegar
1 tsp water, room temperature
3/8 tsp salt
3/8 tsp sugar
1/4 tsp lemon juice, room temperature
1 cup light oil such as safflower or canola (do not use olive oil)
To measure 3/8th, use a 1/8th teaspoon three times, or a 1/4 teaspoon plus a 1/8 teaspoon.
In a blender or bowl, whisk/beat the egg yolk.
In a small bowl, combine vinegar, water, lemon juice, salt, and sugar, stirring until the salt and sugar dissolve completely.
Pour half of the vinegar solution into the whisked egg yolk and pulse on and off for 10 seconds.
With the blender running, drizzle about half of the mixture (slowly, a small amount at a time) until the mixture is very thick.
Carefully add in the remaining vinegar solution, and then continue to drizzle in the remaining oil in a thin steady stream with the blender running.
The mayonnaise will be quite thick and cream-colored when it’s ready.
Finally, cover the bowl with plastic wrap and store it in your refrigerator until ready to serve. This Hellman’s Best Foods mayonnaise recipe is a crowd pleaser!
This mayonnaise can be stored in the fridge for up to 2 weeks.
Yield 1 cup
How to Make Copycat Hellmans Mayonnaise without a Blender
Separate the egg white from the yolk and place the yolk in a medium sized bowl.
In a small bowl, combine vinegar, water, lemon juice, salt, and sugar, stirring until the salt and sugar dissolve completely.
Pour half of the vinegar solution into the whisked egg yolk and whisk heavily for 20 seconds.
While whisking, SLOWLY pour in another 1/2 c. oil. Add the vinegar and the remaining oil in a thin drizzle, whisking the entire time.
If you’re whisking by hand, or using a hand blender, you might want an assistant to help add the ingredients!
Blend until firm, but do not overwhip or the emulsion will separate. Use immediately, or store in the refrigerator for up to two weeks.
One of our members reports that she has successfully used the Mason Jar Blender method by placing all of the ingredients in a mason jar then whipping until smooth.
Frequently Asked Questions about Homemade Hellman’s Mayonnaise
Original Hellman’s Mayonnaise is made with a blend of oils, vinegar, and egg yolks. It contains up to 90 calories per tablespoon, depending on the variety.
Can I substitute other oils such as avocado or olive oil for vegetable oil in the recipe? Yes, you can olive oil or avocado oil for vegetable oil in the recipe but it will not have the same flavor as the store-bought version.
Homemade Hellman’s mayonnaise will last in the fridge for up to two weeks.
Room Temperature Ingredients
The secret to achieving perfect homemade mayonnaise with little effort is to use room temperature ingredients.
Mayonnaise is an emulsion of oil and water, and achieving a stable emulsion is crucial. When ingredients are at room temperature, they mix more easily, and the resulting emulsion is less likely to break or separate.
Cold ingredients can cause the fats (oil) to solidify or clump, making it harder to form a smooth and stable mixture.
Was Hellmans Mayonnaise Discontinued?
Hellman’s Best Foods mayonnaise has not been discontinued! This classic mayonnaise is still available in grocery stores and online, offering the same rich flavor that made it a pantry staple for generations. With its creamy texture and mild taste, Hellman’s Best Foods mayonnaise makes an excellent addition to sandwiches and salads alike.
Copycat Hellman's Mayonnaise Recipe
Equipment
Ingredients
- 1 egg yolk
- ⅜ teaspoon salt
- ⅜ teaspoon granulated sugar
- 1 teaspoon water
- ¼ teaspoon Lemon Juice
- 2 ¼ teaspoons white vinegar
- 1 cup vegetable oil (Light, but NOT olive Oil)
Instructions
- In a blender, whisk/beat the egg yolk.1 egg yolk
- In a small bowl, combine vinegar, water, lemon juice, salt and sugar, stirring until the salt and sugar dissolve completely.⅜ teaspoon salt⅜ teaspoon granulated sugar1 teaspoon water¼ teaspoon Lemon Juice2 ¼ teaspoons white vinegar
- Pour half of the vinegar solution into the whisked egg yolk and pulse on and off for 10 seconds.1 cup vegetable oil
- With the blender running, drizzle about half of the mixture (slowly, a small amount at a time) until the mixture is very thick.
- Careduly in in the remaining vinegar solition, and then continue to drizzle in the remaning oil in a thin steady stream with the blender running. The mayonnaise will be quite thick and cream colored when it's ready
- This mayonnaise can be stored in the fridge for up to 2 weeks.
- Yield 1 cup
Equipment
Notes
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
If you have extra, you can whip together this amazing Hellman’s mayonnaise cake.
just wondering if this would be more like miricle whip than mayo?? with the paprika and vinegar.
I don’t see Paprika listed as an Ingredient!
i made this today but it was too runny, and it was too salty, maybe an 1/8 of a teaspoon salt would be good,I don’t think it should have been 3 Tablespoons of vinegar either, Maybe 1 Tablespoon of vinegar. I poured half of it out added another egg about a 1/4 cup oil blended it. and then it tasted pretty good
What are you talking about? The copycat Hellman’s recipe doesn’t say “3 tablespoons vinegar”! It says “2 1/4 teaspoons vinegar”! You should pay attention to the recipe before you comment!
would like to see one for miracle whip
There is one for miracle whip, it’s located under the copycat recipes:
Budget101.com – – Miracle Whip
I made this and the vinegar made it taste bitter or sour. If there are specific brands of oil and vinegar that make it taste better please elaborate! ?
I’m confused, did you make the Hellman’s recipe or the Miracle Whip recipe?
Hellman’s is also known as Best Foods on the West Coast. 🙂
Wikipedia tutorial explains it well.
But does the name matter or what side of the Rocky Mountains were on?
We have the recipe minus the not good for you product preservatives!!!
Can this recipe be doubled?
Can the veg. oil be substituted with olive oil?
Olive oil is vegetable oil. I’m going to use avocado oil.
I’ve made this recipe several times and when I would try it, it would always taste too salty, too vinegary or both. I cut both the vinegar and salt in half and it was perfect. I also used a 1/2 tsp.
of Dijon mustard instead of dried mustard (I ran out) and it was really good.
Could an imultion(sp.) blender be used?
In your write you say 1/2c oil additions. In the recipe instructions it says half of 2c twice. Which is it? There’s a difference in 1 c for one instruction and 2c in the other. That’s a lot of oil and expense to screw up?
I followed this recipe to a T and it was completely liquid and did not solidify. I do not recommend it. Big waste. Is 2 cups of oil maybe too much for just two egg yolks?
What did I do wrong? I have liquid mayo..
There are several possible reasons why your homemade mayo might be too liquid. One common cause is incorporating too much oil into the recipe. Another possibility is that you didn’t add enough of an acid, such as lemon juice or vinegar, to assist in forming the emulsion. You may also be using an olive oil that has a high smoke point, which can reduce the effectiveness of the emulsion.
I think step 4 is meant to say “drizzle about half of the oil” instead of “mixture” which is extremely misleading and confusing… you should probably fix that as this is most likely why people’s recipes are getting screwed up.. it implies to mix all the vinegar at once and all the oil at the end. Very unclear!
Help please – I would like to make this recipe, but I am confused in the instructions it says, 1 cup light oil such as safflower or canola (do not use olive oil)
AND in the print section, it says 1 cup vegetable oil.
Can I use one cup of either one of one or the other ?
I will rate this recipe, once I make it.