JUST LIKE HELLMANS MAYONNAISE - COPYCAT - CLONE
I love buying the Helmans mayonnaise and this tastes just like it. Don't even try to make this on a rainy day or even when it is threatening to rain. It just won't set and you'll end up with a runny mess. You can substitute lemon juice if you don't have white vinegar
Provided by Kaykwilts
Categories < 15 Mins
Time 7m
Yield 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 2500.3, Fat 278, SaturatedFat 36.9, Cholesterol 186, Sodium 2399, Carbohydrate 1.4, Fiber 0.3, Sugar 0.5, Protein 6.8
HELLMANN'S (COPYCAT) MAYONNAISE
Make and share this HELLMANN'S (COPYCAT) MAYONNAISE recipe from Food.com.
Provided by CountryLady
Categories Very Low Carbs
Time 15m
Yield 1 cup
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1985.1, Fat 222.1, SaturatedFat 35.6, Cholesterol 166, Sodium 880.4, Carbohydrate 2.3, Sugar 1.7, Protein 2.4
HEALTHY HOMEMADE AVOCADO MAYONNAISE
Steps:
- Put your egg in the bottom of the jar.
- Add all of the other ingredients on top of the egg.
- With your immersion blender on the very bottom of the jar, start blending and let it sit on the bottom for a few seconds before you start raising it to the top.
- After about 10 seconds, slowly start raising the immersion blender to the top of the jar. If it seems like it's not completely mixed all the way you can pulse up and down a few times after you've gone to the top.
- Taste and adjust according to how you like it.
- Store in the fridge and use within 2 weeks. I highly recommend dating your storage container.
A HEALTHY "HELLMANN'S" MAYONNAISE
I've been searching for a good mayonnaise recipe for a while. I found one I liked that tastes as close to Hellmann's as could be. However, from my research and reading, there are several things about regular and even health-food store mayonnaise that is bad for you. (1) The Oil. Soybean oil isn't healthy. Only fresh soybeans or fermented soybean products are healthy. Anything else from Soy is way too controversial in the circles of "Nutritional Experts". Canola Oil, also another industrial scam. Not healthy at all. Read Johnny Bowden's book "The 150 Healthiest Foods On Earth" and you'll see what he and other experts have to say about Canola Oil. Simply put, it's just not good for you and it comes from a genetically altered plant. Lastly, when you see "and spices" this continues to be a mystery. But, I have read in several places, that one of the "Spices" is monosodium glutamate. Yes, MSG is a big component of "and spices". "They" simply found another way to get MSG into you and not have to let you know about it on the label. To really make this recipe healthier, use Organic Omega-3 Eggs from Hens that were free roaming-Free Range, No Antiobiotics / No Hormones. These are the healthiest hens and produce much healthier eggs. Also, the original version of my recipe contained raw Agave nectar, which I've replaced with Raw Honey. Studies now show that Agave nectar is simply an "agave" version of high fructose corn syrup and contains higher amounts of fructose than HFCS does. Fructose seems to be the bad common denominator. when it's in its natural form (within fruit) it's okay, but outside of fruit, fructose isn't good for you. Fruit yes, fructose no. So much for Agave Nectar being a "health food". This recipe uses MUCH healthier ingredients and tastes phenomenal. You be the judge. I love Mayo and I love this recipe. I hope you do too. Dr. T
Provided by DocT3900
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 85.3, Fat 9.4, SaturatedFat 0.9, Cholesterol 15.7, Sodium 37, Carbohydrate 0.2, Sugar 0.1, Protein 0.2
HOMEMADE BEST FOODS/HELLMANNS MAYONNAISE USING STICK BLENDER
This homemade mayonnaise is created very easily in about 10-seconds using a stick (immersion) blender. After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Best Foods/ Hellmann's Mayonnaise.
Provided by Wheres_the_Beef
Categories < 15 Mins
Time 1m
Yield 1 cup, 16 serving(s)
Number Of Ingredients 7
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.
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