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| Hellmann's-Best Foods Mayonnaise | By Todd Wilbur
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| Recipe Type: Condiment |
| Calories: 90 |
| Cook Time: 15 minutes |
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Recipe Rating: 4.5 (11 reviews)
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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.
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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
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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.
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Karen King
Submitted on 09/03/12 |
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| 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! |
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Kat
Submitted on 12/23/08 |
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| 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 |
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Hal
Submitted on 05/11/06 |
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| 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! |
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Yum
Submitted on 01/31/06 |
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| 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). |
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Great!!!
Submitted on 01/29/06 |
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| I make it every week at home! |
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~Bev~
Submitted on 12/06/05 |
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| Not to worry about the raw egg. The acid in the vinegar "cooks" the egg just as it cooks the raw fish in Sushi. |
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Yum
Submitted on 12/03/05 |
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| 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. |
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concerned
Submitted on 11/15/05 |
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| Did I miss that this recipe was cooked. No way would I use a raw egg in a recipe that is never cooked. sorry.... |
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SCOT
Submitted on 08/04/05 |
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| Save time and effort put in all except oil in the blender. add oil last in a slow steady stream. works perfectly. |
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Serene
Submitted on 07/28/05 |
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| Great recipe! Is so fun and easy. And it is really thick and creamy. Anyone should give it a try. |
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Bill Carter
Submitted on 07/27/05 |
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| 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. |
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