Have you ever run out of mayonnaise and wished you had some for that yummy turkey sandwich you were going to make for lunch that just won’t taste right without mayo? Have no fear, there’s a quick and easy homemade recipe for mayonnaise that you can make at home in your own kitchen.
I was very surprised how quick and easy it was to make a fresh batch of mayonnaise. After doing an internet search for a Hellman’s copy cat recipe, I ran across one from Food.com. They had an adaptation from a recipe originally by Todd Wilber from Top Secret Recipes that claimed to be a Hellman’s copy cat recipe.
Did it Taste Like Hellman’s Mayonnaise?
While I did enjoy the taste of this homemade concoction, I did not find it to taste exactly like Hellman’s but tasted more like the organic mayonnaise that I have purchased in the past from Trader Joes. Still, I’d rather have organic ingredients with no preservatives or GMO foods in my refrigerator. I will switch up the ingredients to find that perfect organic mayonnaise and share it when I do on City of Moms. My homemade mayonnaise is just too easy not to try. Here’s the recipe.
Ingredients for Homemade Mayonnaise:
- egg yolk -1 (I cheated, I added the whole egg!)
- white vinegar, 2 1/4 teaspoons
- water, 1 teaspoon
- sea salt 1/4 teaspoon, plus another 1/8 teaspoon
- granulated can sugar, 1/4 teaspoon, plus another 1/8 teaspoon
- lemon juice, 1/4 teaspoon
- 1 cup of oil (I used organic grape seed oil)
Putting Together Your Mayonnaise:
Have your ingredients handy. I took out the egg the night before (IMPORTANT). Leaving the egg out over night brings it to room temperature which is said to help the emulsion process. I’ve read on other websites, that the secret is getting the oil and egg to mix and having them at the same temperature.
Measure out and combine the vinegar, water and lemon juice and put in one small bowl. In another, measure out your salt and sugar. Pull out your blender, crack open an egg and drop in the yolk. Turn on your blender to stir up the egg. Add in your wet ingredients, then dry ingredients and blend together. Next is the oil, your final ingredient.
You know on the top of the lid of the blender, that little knobby thing that sticks up? You can take that off and drizzle the oil directly in while the blender is on. I start out slow but only for a few seconds and dump the rest of the oil in. It doesn’t take long at all to see your mayonnaise take form. The more oil you put in the thicker the mayo becomes. I think the recipe says 15 minutes to make, but really it might have taken me 5 minutes max to whip this up.
Refrigerate to chill. It should keep for up to two weeks in an air tight container in the frig.
Other Tips for Making Mayo
Check the dates on your store bought eggs. The fresher the egg, the better for food safety reasons. If I wasn’t in such a hurry to make this, I would have used organic eggs from someone local. You may notice your mayonnaise more yellow if you use organic eggs. They are richer and usually a darker yellow than store bought eggs, and are so much more delicious.
Let me know if you felt like this tasted like Hellman’s mayonnaise or if you’ve perfected it. I will reach through the screen and give you a hug if you share it. I love the taste of Hellman’s and would love to recreate that taste in a homemade recipe