Hellmanns Copycat Mayonnaise Recipes

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.

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.

Steps:

• Break egg into bottom of 1-quart canning jar or other tall narrow jar. The jar should be only slightly wider than the end of the stick blender.
• Add lemon juice, vinegar, mustard, table salt and white pepper.
• Add 1 cup of vegetable oil.
• Place mixing blades of stick blender (turned off) all the way to the bottom of the jar, pressing down over the egg.
• Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds, until you see mayonnaise form under stick blender's mixing blades.
• Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about 5-seconds to do so. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar.
• Chill before using to allow mayonnaise to thicken slightly and for flavors to develop.

Steps:

• Put the egg yolks in the blender (I use a Vitamix) and start it on the slowest speed.
• Combine vinegar, water, Celtic sea salt, Raw Honey, and lemon juice in a small bowl or glass measuring cup & Stir until everything is dissolved.
• Add this solutions slowly to the (blending) egg yolks then add the dry mustard.
• Slowly stream 1 cup of oil into the blending mixture. You can use a plastic squirt bottle so you have more control. Don�t rush this process!
• This bottle will allow you to dribble the oil into the egg yolk with one hand while very slowly, turning up the speed of the blender (start turning up the speed when about ½ the oil is in there).
• When you have used about ½ to ¾ of the oil, your mayonnaise should start to change color and start to thicken. Continue to turn the speed up until it thickens.
• Your �Healthy Hellmanns� 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. However, if you use healthy eggs from healthy chickens (that�s why I use free range organic no-hormone/no-antibiotic Omega-3 eggs -- healthy hens produce healthy eggs).
• Keep up to 2 weeks in your refrigerator.
• Tastes Really great and has some healthy Omega-3 fats in it. Unlike typical mayo.