Ingredients for Hellmann's Copycat Mayonnaise
- 1 large egg yolk
- White Vinegar
- 1 tablespoon water
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- Granulated Sugar
- Bottled Lemon Juice
- Soya Oil
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How to Make Hellmann's Copycat Mayonnaise
- **Whisk Egg Yolk:** In a medium bowl, whisk 1 large egg yolk vigorously for 15 seconds.
- **Prepare Vinegar Mixture:** In a small bowl, whisk together 1 tablespoon white wine vinegar, 1 tablespoon water, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1/2 teaspoon lemon juice until salt and sugar dissolve.
- **Emulsify with Oil (Part 1):** Add half of the vinegar mixture to the egg yolk and whisk continuously. Slowly drizzle in 1/2 cup canola oil in a thin stream, whisking constantly until emulsified and thickened.
- **Incorporate Remaining Ingredients:** Add the remaining vinegar mixture and whisk until combined.
- **Emulsify with Oil (Part 2):** Continue whisking constantly while slowly drizzling in the remaining 1/2 cup canola oil until fully incorporated and the mayonnaise is thick and creamy.
- **Season and Adjust:** Taste and adjust seasoning as needed, adding more salt, sugar, lemon juice or vinegar to your preference.
- **Jar and Cure:** Transfer the mayonnaise to a clean, airtight jar. Let it sit at room temperature for 8-10 hours (or preferably overnight) to allow the acidity to kill any potential bacteria.
- **Refrigerate:** Once cured, refrigerate for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
6g
Fat
177g
Carbs
0g
