How to make Hellmann's mayonnaise {copycat}
User Reviews
5
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Prep Time
5 mins
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Servings
1 cup
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Course
Condiments
How to make Hellmann's mayonnaise {copycat}
Description
To make this imitation Hellmann's mayonnaise, whole egg and all seasonings including lemon juice, white wine vinegar, salt, sugar, Dijon mustard, and a hint of cayenne pepper are combined in a tall jar. A neutral oil such as avocado, sunflower, or canola oil is added and the mixture is emulsified using a stick blender. Starting with the blades touching the egg mixture allows the emulsion to begin quickly, after which the blender is lifted to incorporate the oil gradually until a thick, creamy texture forms.
The cayenne pepper adds a slight spicy note, while the Dijon mustard aids in emulsification and flavor. Adjust seasonings to taste after blending. The result is a versatile mayonnaise that can be stored tightly sealed in the fridge for up to a month.
Ensuring the stick blender blades stay in contact with the egg mixture is critical to form the emulsion properly. Using a suitable container shape or doubling the recipe to use two eggs can improve success. This homemade mayo replicates the texture and taste of commercial Hellmann's mayonnaise with fresh ingredients and control over flavors.
Ingredients
- 1 egg whole free range
- 1 1/2 tsp lemon juice fresh
- 1 1/2 tsp white wine vinegar
- 1/2 tsp salt fine
- 1/2 tsp caster sugar finer than granulated sugar
- 1/4 tsp Dijon mustard
- cayenne pepper knife tip pinch
- 200 ml neutral oil avocado oil could also work, such as sunflower or canola
Instructions
- Break your egg into the jug/jar and add all the seasonings.
- Place your stick blender over the egg ensuring the blades touch the egg itself. Pour the oil into the jug.
- Holding the stick blender down start blending at a high speed and wait for the emulsion to occur. This should start happening quite soon after you start blending. Once this has happened slowly lift the blender slightly to incorporate more of the oil.
- Once the mayonnaise is well on its way to being thick and emulsified (there will still be some oil that has not been mixed in), pull the immersion blender up and down to get the rest of the oil incorporated.
- When your mayonnaise is thick and well blended, adjust your seasoning to your taste preference.
- Store in a sealed jar for up to a month in the fridge.
Notes
- Keep the stick blender blades touching the egg mixture initially to ensure proper emulsification.
- If your container is wide and flat, consider doubling the recipe to use two eggs for easier emulsification.
- Use a neutral oil like avocado, sunflower, or canola for the best flavor.
- Store the mayonnaise in a sealed jar in the refrigerator for up to one month.
User Reviews
Overall Rating
5
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