Homemade Hellmann’s-Style Mayonnaise Recipe
Total Time: 15 minutes
Prep Time: 15 minutes
Yield: Approximately 1 cup
Description:
Elevate your kitchen game with this homemade Hellmann’s-style mayonnaise recipe, crafted to mimic the creamy, tangy goodness of the classic store-bought favorite. With just a handful of simple ingredients and a touch of patience, you can create a rich, flavorful mayonnaise that will add a gourmet touch to your sandwiches, salads, and more. Perfect for those who appreciate the satisfaction of homemade condiments, this recipe is both easy and delightful.
Ingredients:
- 1 tablespoon white vinegar
- 2 1/4 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon additional salt (for extra seasoning)
- 1/4 teaspoon granulated sugar
- 1/8 teaspoon sugar (to taste)
- 1/4 cup bottled lemon juice
- 1 cup canola oil (or soybean oil)
Instructions:
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Whisk the Egg Yolk: Begin by vigorously whisking the egg yolk by hand for about 15 seconds until it becomes slightly frothy.
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Prepare the Vinegar Solution: In a small bowl or glass measuring cup, combine the white vinegar, water, salt, granulated sugar, and bottled lemon juice. Stir the mixture until the salt and sugar are fully dissolved.
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Incorporate the Vinegar Solution: Add half of this vinegar solution to the whisked egg yolk and continue whisking for another 15 seconds, ensuring the mixture is well combined.
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Prepare the Oil: Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle. This bottle will help you control the flow of oil, allowing you to add it gradually while whisking.
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Emulsify the Mayonnaise: Start by squirting a few drops of oil into the egg yolk mixture, whisking continuously. Gradually add the oil a little at a time, maintaining a steady whisking motion. This process will help to emulsify the oil into the egg yolk, creating a thick, creamy texture.
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Thicken the Mayonnaise: Once youโve added about half of the oil, you should notice the mayonnaise becoming very thick. At this point, add the remaining vinegar solution to the mixture and whisk to combine.
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Finish Emulsifying: Continue to add the remaining oil in a slow, steady stream while whisking non-stop. The mixture should continue to thicken and turn a creamy, off-white color.
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Store the Mayonnaise: Transfer the finished mayonnaise into an old mayonnaise jar or any airtight container. Seal it with a lid and leave it out on your kitchen counter for 8 to 10 hours. This allows the vinegar and lemon juice to neutralize any potential bacteria present in the egg yolk.
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Refrigerate and Enjoy: After the resting period, store the mayonnaise in the refrigerator. It will keep for up to 2 weeks, providing a fresh and delicious addition to your meals.
Nutritional Information (per cup):
- Calories: 1985.1
- Fat: 222.1 grams
- Saturated Fat: 35.6 grams
- Cholesterol: 166 mg
- Sodium: 880.4 mg
- Carbohydrates: 2.3 grams
- Fiber: 0 grams
- Sugar: 1.7 grams
- Protein: 2.4 grams
Keywords: Low Protein, < 15 Mins, Beginner Cook, Easy, Inexpensive
Indulge in the creamy, tangy perfection of this homemade Hellmannโs-style mayonnaise and enhance your culinary creations with a touch of homemade goodness. Whether you’re dressing up a sandwich or adding a rich layer to your favorite recipes, this mayo is sure to impress. Enjoy the freshness and flavor of your homemade condiment! ๐ฅช๐ฝ๏ธ
