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Hellmann's - Best Foods Mayonnaise Copycat Recipe
Hellmann's-Best Foods Mayonnaise
By Todd Wilbur

Recipe Type: Condiment
Calories: 90
Cook Time: 15 minutes
Recipe Rating: 4.8 (41 reviews)
 
One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier.

In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon lemon juice
1 cup vegetable oil

1. Whisk the egg yolk by hand for 15 seconds.

2. Combine the vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until the salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.

3. Pour the oil into a plastic squirt bottle or a spouted measuring cup. Add 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 some more. 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 when it's done.

4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Keep up to 2 weeks in your refrigerator.

Makes 1 cup.

Tidbits: Some people may be concerned about the raw egg yolk used in a sauce like this, even though the risk of salmonella poisoning from fresh eggs is very low and the vinegar used in the recipe helps to kill any potentially harmful bacteria. Nevertheless, if you are concerned, you can buy eggs that have been heat-treated (pasteurized) in the shell. They are probably going to be a little more expensive.





        
Try Freezing the Yolk
JOHN  
Submitted on: 06/03/17
If you freeze & then thaw the egg yolk before you start .. you'll find that a lot more oil is emulsify-able than before (at least 10 times more oil).. this is what they do in manufacturing
quite good
Liz  
Submitted on: 11/21/16
Quite good, and super easy! I'm impressed. I'm sure I'll be making this again. I suspect this may become my "go-to" base-recipe for mayo actually. I used champagne vinegar and organic canola oil this round, but next time I may try an extra tsp of lemon juice to replace 1 tsp of the vinegar as I'm not a huge vinegar-fan, and I think I'll use light olive oil for my oil instead. (I didn't find anything wrong with the way I made it.
Tastes better than my Hellman's
Helga  
Submitted on: 10/06/16
This recipe is totally awesome for taste & texture but I use the emulsion hand blender "technique" to make it faster--takes just over a minute to make it!). Stick blender must fit into glass jar or measuring glass cup with little or no play from the sides. NEVER pull up on the stick in the beginning of the blend process!! It must cover the egg yoke & remain firmly against the glass bottom when you start the blender--until you see the magic show begin--lava lamp like action.
Great recipe
Robin  
Submitted on: 09/20/16
The first time I tried this recipe I dumped all of the ingredients in my mason jar and used a stick immersion blender. Unfortunately it did not thicken. I even tried adding an egg white. I dumped the first batch. My second batch started with a room temperature whole egg, added the quarter teaspoon of horseradish, used raw apple cider vinegar and the remains ingredients in the jar without the oil. I blended these ingredients and then drizzled oil in as I continued to blend and it thickened perfectly!
Thank You !!!
Lupita  
Submitted on: 06/05/16
I did it. It cones out perfectly well. Delicious. I had all ingredients so I decided to do it because I had run out of mayo. I will definitely switch to this one.
Wonderful
Angie  
Submitted on: 06/02/16
I have been trying different recipes but nothing ever tasted quite right. This morning we discovered we only had a tiny bit of Hellman's left about a quarter of a cup. So I thought I would give it a try. I used the only thing I had veggie oil and it tastes fantastic we doubled the recipe and then added the remaining Hellman's from our jar now I have a full jar for another week of sandwiches. Thank you so much
Delicious
G Gal  
Submitted on: 12/17/15
I made this in my food processor, using a whole egg and added about a tsp of yellow mustard. It is delicious and thick and creamy.
Tried the Tad Different
Meredith Jane  
Submitted on: 11/03/15
I tried the whole egg, the horseradish, grapeseed oil and the immersion blender. It emulsified so fast! It tastes so good. I just wanted homemade mayo and was so sick of my husband's Miracle Whip, it forced me to get this done. Hurrah!!
Quick, Simple, and Excellent
Jim McC  
Submitted on: 09/18/15
Is it horrible to eat mayo by the spoonful? Love this recipe and the results. Have not performed a taste test with Hellmans yet, but I'm sure this mayo is healthier and better tasting. I make it with a combo of oils and every time it is fabulous.
Hand blender
Rikke  
Submitted on: 08/11/15
I love making my own mayo and was horrified at the cost of Hellmans, so this is great. I agree with the other others though, I use a handblender and works perfectly. Also substitute half of the oil with either olive or coconut oil, or a combo of coconut and olive oil, when I'm low carbing.
WOOOWIE!
mariahpoo  
Submitted on: 07/19/15
I am in love with Heallman's (best foods) mayonnaise. I mean Obsessed. NOTHING come close to the taste. So when we switched to Organic and non GMO I was heartbroken. I tried several different kinds of mayonnaise with no success. They all have that weird taste! What is that? YUCK. Inedible. This recipe made me cry when I made and tasted it! SO easy and GREAT tasting. I used Avocado oil :) so it is super healthy too. My husband said it tastes even better then "Best Foods". Cleaner.
haven't made yet
Glory  
Submitted on: 06/27/15
Just looking for a recipe that is like Hellmans and if I can avoid soy veggie oil I do, it is in my opinion not a healthy oil (it is refined). This looks it can work with modifying the oil to something more healthy.
Heidiholmes36@gmail.com  
Submitted on: 06/03/15
Soooo excited to try this one!!! And yes folks rest at ease the acid in both the vinegar and lemon is a cooking the egg. I have been in the egg business my whole life, my father, and his father too. As a once member of the egg board , and egg industry, I'd like to say the scare of raw eggs has been blown waaaay out of proportion, to the point that some of the public think eggs are the carrier of salmonella especially in the raw state. Wrong in most all cases bacteria is found in poor handling.
A tad different
Sue  
Submitted on: 05/22/15
I swear that this recipe needs 1/4 tsp horseradish to taste like the real Hellmans. Try it and see if you agree with me or not. With mayo being so expensive now, I make home made a lot especially if I will be using it within a couple of weeks.
Mayonaise
Anna  
Submitted on: 03/29/15
Great recipe! Hellman's is my favorite mayo and this recipe is a good one!
stick blender
Ray  
Submitted on: 12/20/14
Tastes great. I put everything and using a whole egg in the container at once run a stick blender for 30 seconds and boom it is done perfectly. No need to drizzle
closest yet
Jane Meek  
Submitted on: 11/18/14
I've made mayo in the past and though it's been good this is the closest to Hellman's/Best Foods ever!! I'm a Best Foods freak. Thank you!!
GREAT!!
Yvette  
Submitted on: 10/29/14
I have made this several times. I use it when making my son's ranch dressing and he loves it!! Thank you for sharing!!
Elizabeth  
Submitted on: 07/29/14
Thank you so much for this mayo recipe it's the best! Trying my best to keep my family Gmo free this really helps. Thank you for Sharing.
Paula  
Submitted on: 07/17/14
Made this for the first time turned out great! My 6 year old helped pour the oil had a great time. He even ate it!!!! I made a extra batch and used it to made ranch dressing very good.
Almost but not quite!
Bill  
Submitted on: 05/07/14
I am blessed with a very sensitive pallet. I also do a lot of creative cooking. I used peanut oil instead for taste neutrality & healthier. Upon finishing I 1st thought it was too salty. I pulled out the Hellmans, and it was saltier!! A better or closer taste would be to increase the lemon juice by 100%, & vinegar by 50%. This of course can vary wth the lemons & vinegar. Thes adjustmets can be made at the end & according to taste.
Karen  
Submitted on: 05/01/14
I love Hellman's Mayo, but wanted to get away from soybean oil. This recipe is very close, and maybe the slight difference is coming from the oil that I am using. Very happy with this recipe.
ROSE  
Submitted on: 04/21/14
its the 1s time my mayo turned out thick!
Wow!
Laura  
Submitted on: 04/18/14
We have so many eggs from our chickens that I keep looking for recipes to use them up. My fiance suggested I try to make mayo. After I found this recipe, I thought it sounded too easy, there is no way it will be anything close to best foods (hellmann's). Wow! this turned out amazing. I will no longer be spending ridiculous amounts of money for mayo, especially since I have all the ingredients on-hand and it took a whopping 3 min using my food processor. Thank you :)
HELLMANS
Eduard  
Submitted on: 04/01/14
I love Hellmans mayonaise, but we all know, that is fool of geneticali modificated stuff. This recipe is exactly as Hellmans but pur natural. THNX
This recipe nails it!
carol  
Submitted on: 10/03/13
I've tried a number of mayo recipes and this is so close to Hellmanns,, you can do a taste test and I don't think anyone would be able to tell the difference. I CAN though:) It comes thick, creamy and delicious. I did make it in the food processor though and used safflower oil,and organic egg. I know there is no soybean oil, GMO or additives when you make it yourself with good ingredients.
The Search is Over!
Sandy  
Submitted on: 08/25/13
I've been trying to find the perfect mayo recipe and haven't had much luck. I followed this one using half organic sunflower and half organic safflower. AMAZING! Thanks so much - my search is over!
Never going back to store bought!
Alex  
Submitted on: 08/13/13
Since I got my hand blender, I've been trying out different mayo recipes and this one is IT. I've used bacon drippings and safflower oil, which is wonderful. I also use the "no waste" method of whole eggs and mix it up in a jar, as Bill Carter noted earlier, to relieve the tedium of slowly pouring oil.
GMO Free...
Cydney  
Submitted on: 05/05/13
I used this with organic grapeseed oil which turns it a lovely key lime green but doesn't mess with the flavor! Fantastic recipe! Thanks Todd :)
Viki  
Submitted on: 04/27/13
First of all, Bev, the YOLK of an egg can be eaten raw, it's the white that may have Salmonella in it from the shell being cracked (Salmonella isn't inside egss, it's on the shells and gets there from the gut of the hen who laid it). Second, Sushi isn't raw, Sushimi is. Great recipe for Best Foods Mayo by the way :o)
Karen King  
Submitted on: 09/03/12
I am a Best Foods mayonnaise snob, LOL, I buy only BF or Hellman s, just for fun I tried this, OH my!! great! this is just like my Best Foods!! easy to make, I will keep on doing this now!
Kat  
Submitted on: 12/23/08
For you raw egg phobics you really need to accept that raw eggs rarely get you sick, mayonaise won't work if you cook the egg
Hal  
Submitted on: 05/11/06
I don't understand why people don't realize that vegetable oil is actually soybean oil. Look closely at the contents description on the side of the bottle and it'll say "soybean oil" every time. Just thought you might like to know!
Yum  
Submitted on: 01/31/06
I've made this for years, using a blender - a great recipe. Don't try to make this if a thunderstorm is looming, however - it may not emulsify well (I know, it sounds like an old wive's tale, but it's true).
Great!!!  
Submitted on: 01/29/06
I make it every week at home!
~Bev~  
Submitted on: 12/06/05
Not to worry about the raw egg. The acid in the vinegar "cooks" the egg just as it cooks the raw fish in Sushi.
Yum  
Submitted on: 12/03/05
Hey concerned, ever had mayo? ALWAYS raw egg yolks in it... still concerned? Anyways, this one is great, and it's easy to customize by adding a little roasted and pureed garlic to make a great aioli or some horseradish for a perfect roast beef sandwich topping. Bravo.
concerned  
Submitted on: 11/15/05
Did I miss that this recipe was cooked. No way would I use a raw egg in a recipe that is never cooked. sorry....
SCOT  
Submitted on: 08/04/05
Save time and effort put in all except oil in the blender. add oil last in a slow steady stream. works perfectly.
Serene  
Submitted on: 07/28/05
Great recipe! Is so fun and easy. And it is really thick and creamy. Anyone should give it a try.
Bill Carter  
Submitted on: 07/27/05
Good, but don't bother with all that whisking. Put all the ingredients into a jar adding the oil last. Then get your hand blender out. Put it at the bottom of the jar and slowly bring it to the top. Perfect mayo with virtually no effort. Also, it tastes much better if the vinegar is substituted for more lemon juice.