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
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
Equipment
Instructions
- In a blender, whisk/beat the egg yolk.1 (2) egg yolk
- In a small bowl, combine vinegar, water, lemon juice, salt and sugar, stirring until the salt and sugar dissolve completely.⅜ teaspoon (¾ teaspoons) salt⅜ teaspoon (¾ teaspoon) granulated sugar1 teaspoon water¼ teaspoon Lemon Juice2 ¼ teaspoons (4 ½ teaspoons) white vinegar
- Pour half of the vinegar solution into the whisked egg yolk and pulse on and off for 10 seconds.1 cup (436 g) 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
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Tried this recipe?
Let us know how it was!If you have extra, you can whip together this amazing Hellman’s mayonnaise cake.
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