Mayonnaiseakahellmanns Recipes

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HELLMANN'S (COPYCAT) MAYONNAISE



HELLMANN'S (COPYCAT) MAYONNAISE image

Make and share this HELLMANN'S (COPYCAT) MAYONNAISE recipe from Food.com.

Provided by CountryLady

Categories     Very Low Carbs

Time 15m

Yield 1 cup

Number Of Ingredients 9

1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon salt, plus
1/8 teaspoon salt
1/4 teaspoon granulated sugar, plus
1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup soya oil (or canola oil)

Steps:

  • Whisk the egg yolk by hand for 15 seconds.
  • Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
  • Stir until salt and sugar are dissolved.
  • Add half of this solution to the egg yolk and whisk for another 15 seconds.
  • Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
  • This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
  • Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop.
  • When you have used about half of the oil, your mayonnaise should be very thick.
  • Add the remaining vinegar solution.
  • Whisk.
  • Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
  • Your mayonnaise should be thick and off-white in color.
  • Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
  • Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk.
  • Keep up to 2 weeks in your refrigerator.

Nutrition Facts : Calories 1985.1, Fat 222.1, SaturatedFat 35.6, Cholesterol 166, Sodium 880.4, Carbohydrate 2.3, Sugar 1.7, Protein 2.4

HOMEMADE MAYONNAISE



Homemade Mayonnaise image

Provided by Anne Burrell

Categories     condiment

Time 15m

Yield 2 cups

Number Of Ingredients 5

2 egg yolks*
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
Kosher salt
1 1/2 cups neutrally flavored oil (vegetable, canola, peanut)

Steps:

  • Place the egg yolks in the bowl of the food processor and add the vinegar and mustard. Season with salt, to taste. Turn the machine on and VERY slowly start to drizzle in the oil. Drip, drip, drip until the mixture starts to look like mayonnaise, then a slow steady stream of oil can be added.

HOMEMADE MAYONNAISE



Homemade Mayonnaise image

Homemade mayo is so easy to make in the food processor and far more delicious than any store-bought variety! With just a few simple ingredients that you probably have at home already, you can take this condiment to the next level.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield 2 cups

Number Of Ingredients 5

2 large egg yolks
1 1/2 teaspoons Dijon mustard
2 tablespoons distilled white vinegar
Kosher salt
2 cups canola oil

Steps:

  • Add the egg yolks, Dijon mustard, vinegar, 1 1/2 teaspoons kosher salt, and 2 tablespoons water to the bowl of a food processor fitted with the blade attachment. Blend until the ingredients are combined.
  • Pour the oil into a measuring cup with a spout. With the processor running, pour in the oil very slowly, in a steady stream. It is important to add the oil slowly because if added too fast, the mayonnaise can break (see Cook's Note). This will take about 3 minutes. You will begin to see the mixture resemble mayonnaise after about half the oil has been added. As soon as all the oil has been added, transfer to an airtight storage container. Keep the mayonnaise refrigerated for up to 2 days.

HOME MADE MAYONNAISE



Home Made Mayonnaise image

This is the way that we have made mayonnaise for years and years in my family, before commercial mayonnaise was sold at so cheap prices. It's always delicious!

Provided by CynthiaRussell

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 16

Number Of Ingredients 6

1 egg
½ teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon prepared yellow mustard
¾ cup vegetable or olive oil
salt and pepper to taste

Steps:

  • Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 0.2 g, Cholesterol 11.6 mg, Fat 10.5 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 17.7 mg, Sugar 0.1 g

JUST LIKE HELLMANS MAYONNAISE - COPYCAT - CLONE



Just Like Hellmans Mayonnaise - Copycat - Clone image

I love buying the Helmans mayonnaise and this tastes just like it. Don't even try to make this on a rainy day or even when it is threatening to rain. It just won't set and you'll end up with a runny mess. You can substitute lemon juice if you don't have white vinegar

Provided by Kaykwilts

Categories     < 15 Mins

Time 7m

Yield 1 cup

Number Of Ingredients 6

1 egg, at room temperature
1 teaspoon dry mustard
1 teaspoon salt
1 dash cayenne pepper
1 1/4 cups vegetable oil (I use canola)
3 tablespoons white vinegar

Steps:

  • Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.
  • While the machine is blending, SLOWLY pour in another 1/2 cup oil.
  • You may have to stop and scrape down the mayo.
  • Add the lemon juice/vinegar and the remaining 1/2 cup oil.
  • Blend until well combined.

Nutrition Facts : Calories 2500.3, Fat 278, SaturatedFat 36.9, Cholesterol 186, Sodium 2399, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 6.8

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