Top Secret Recipes | Hellmann's - Best Foods Mayonnaise Recipe



Home >> Recipes >> Hellmann'sŪ - Best FoodsŪ >> Hellmann's - Best Foods Mayonnaise Recipe  
Hellmann's - Best Foods Mayonnaise Recipe
Hellmann's-Best Foods Mayonnaise
By Todd Wilbur

Recipe Type: Condiment
Calories: 90
Cook Time: 15 minutes
Recipe Rating: 4.7 (16 reviews)
 
One day in France in 1756, when Duke de Richelieus chef could'nt 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.

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 are skeeved out by using raw egg yolk 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.



        
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.