I’ve always loved the creamy texture and rich flavor of Hellmann’s Mayonnaise. Whether it’s spread on a sandwich, tossed in a salad, or used as a base for dipping sauces, it’s a kitchen staple that elevates any dish.
But what if you could make it at home with ingredients you already have? I decided to take on the challenge of recreating this beloved condiment, and the results were fantastic.
Ingredients
- 2 large egg yolks
- 1 tablespoon lemon juice or white vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup vegetable oil or canola oil
Tools And Equipment
To craft the perfect Hellmann’s mayonnaise copycat, having the right tools makes all the difference. Here’s what you’ll need:
- Mixing Bowl: A medium-sized bowl provides ample space for emulsifying the ingredients.
- Whisk or Hand Blender: I prefer using a hand blender for a smoother texture but a sturdy whisk works just as well.
- Measuring Spoons and Cups: Accurate measurements ensure the right balance of flavors.
- Spatula: Useful for scraping down the sides of the bowl to incorporate all ingredients.
- Clean Jar or Container: Store your homemade mayonnaise in an airtight container to maintain freshness.
- Optional – Digital Scale: For precise measurements especially if you’re scaling the recipe.
Having these tools at hand will streamline the preparation process and help you achieve that creamy rich consistency reminiscent of Hellmann’s classic mayo.
Instructions
Preparing The Ingredients
- Separate the Eggs: Carefully separate 2 large egg yolks from the whites, ensuring no yolk remains in the whites.
- Measure Liquids: Measure 1 tablespoon of lemon juice or white vinegar.
- Prepare Mustard: Measure 1 teaspoon of Dijon mustard.
- Measure Seasonings: Measure 1/2 teaspoon of salt and 1/2 teaspoon of sugar.
- Prepare the Oil: Have 1 cup of vegetable or canola oil ready at room temperature.
Emulsifying The Mayonnaise
- Combine Base Ingredients: In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice or vinegar, and Dijon mustard until smooth.
- Add the Oil Slowly: Begin to slowly drizzle the oil into the egg mixture while continuously whisking. Start with a few drops at a time to ensure the emulsion begins to form.
- Increase Oil Flow: Once the mixture starts to thicken, you can add the oil in a steady, thin stream while whisking vigorously.
- Achieve Creamy Texture: Continue adding the oil until all of it is incorporated and the mayonnaise has reached a thick, creamy consistency.
Seasoning And Adjusting Flavor
- Add Salt and Sugar: Stir in the 1/2 teaspoon of salt and 1/2 teaspoon of sugar, mixing thoroughly.
- Taste and Adjust: Taste the mayonnaise and adjust the seasoning by adding more salt or lemon juice if desired.
- Adjust Consistency: If the mayonnaise is too thick, whisk in a teaspoon of water until you reach your preferred consistency.
Storing The Mayonnaise
- Transfer to Container: Spoon the mayonnaise into a clean jar or airtight container.
- Refrigerate: Place the container in the refrigerator and let it chill for at least one hour to allow the flavors to meld.
- Shelf Life: Store the mayonnaise in the refrigerator for up to two weeks, ensuring it stays fresh and creamy.
Make-Ahead Tips
Preparing your homemade Hellmann’s mayonnaise in advance can save you time and enhance the flavor. Here are my top tips to ensure your mayo stays fresh and delicious:
Batch Preparation
Making a larger batch of mayonnaise allows you to have it ready whenever you need it. Simply double or triple the recipe quantities and store the extra portions in airtight containers. This approach ensures you always have creamy mayo on hand for sandwiches, salads, and dips.
Flavor Enhancement
Allowing the mayonnaise to sit for a day in the refrigerator helps the flavors meld together. I recommend preparing the mayo the night before you plan to use it. This resting period intensifies the richness and balances the tanginess, resulting in a more robust flavor profile.
Ingredient Prep in Advance
You can streamline the mayonnaise-making process by prepping your ingredients ahead of time:
- Measure Ingredients: Measure out your lemon juice, vinegar, mustard, salt, and sugar the day before.
- Separate Eggs: Separate the egg yolks and store the whites for other recipes.
- Glassware Ready: Ensure your mixing bowl and utensils are clean and ready to use.
Portion Control
Dividing your mayonnaise into smaller, individual portions can make it easier to use and reduce the risk of contamination. Use small jars or containers for each portion, which also helps with portion control when adding to recipes.
Labeling and Dating
Always label your containers with the preparation date. This practice helps you keep track of freshness and ensures you use the mayonnaise within the optimal two-week period. Clear labeling also makes it easier to identify homemade versus store-bought sauces in your refrigerator.
Storage Organization
Store your mayonnaise in a dedicated section of your refrigerator to prevent it from absorbing other flavors. Keeping it in a consistent, cool area extends its shelf life and maintains its creamy texture.
Freezer Considerations
While traditional mayonnaise doesn’t freeze well due to its emulsified nature, you can freeze the individual ingredients separately. For instance, freeze the egg yolks and store the oil at room temperature. This method allows you to make fresh mayonnaise whenever needed without compromising texture.
| Make-Ahead Tip | Description |
|---|---|
| Batch Preparation | Double or triple the recipe to have extra mayo ready for future use. |
| Flavor Enhancement | Let the mayo rest overnight to deepen and balance the flavors. |
| Ingredient Prep | Measure and separate ingredients in advance for a smoother cooking process. |
| Portion Control | Divide mayo into smaller containers for easy use and better storage. |
| Labeling | Date your containers to keep track of freshness and usage time. |
| Storage Organization | Keep mayo in a dedicated fridge section to maintain its quality. |
| Freezer Considerations | Freeze ingredients separately to make fresh mayo as needed. |
Conclusion
Making my own Hellmann’s Mayonnaise was a rewarding adventure. There’s something special about crafting a favorite condiment from scratch and knowing exactly what goes into it. Now I can enjoy its creamy goodness in all my dishes anytime I want. I hope you’ll give this copycat recipe a try and experience the delight of homemade mayo for yourself. Happy cooking!
