Homemade Copycat Hellman’s Mayonnaise: Creamy, Foolproof, and Delicious glides onto sandwiches and lifts salads with a silky, tangy richness that store-bought jars can’t match. I’ve tested this version several times, dialing in the oil, acid, and seasoning until it tasted exactly like the classic while staying simple enough for weeknight cooking. If you like rich, homemade condiments, this mayo will become a staple in your fridge and it even pairs beautifully with a hearty baked mac and cheese.
Why Make This Recipe
- Flavor: Bright, balanced tang from vinegar or lemon with a clean, buttery mouthfeel.
- Texture: Smooth, spreadable emulsion that’s creamier than most store options.
- Control: You choose the oil and salt level, lowering unwanted additives and customizing flavor.
- Convenience: Ready in 5 minutes with a blender or immersion stick—faster than a store run.
- Personal note: I love this mayo because I can switch oils (canola, light olive, or grapeseed) to match the dish without losing the classic taste.
Recipe Overview
Prep time: 5 minutes.
Cook time: 0 minutes.
Total time: 5 minutes.
Servings: Makes about 1 cup (16 tablespoons).
Difficulty: Easy — basic technique is emulsifying oil into egg and acid.
Method: Fast emulsion using a blender, food processor, or immersion blender; room-temperature ingredients help the emulsion form.
My Experience Making This Recipe
I tested this recipe across three kitchen tools (blender, food processor, immersion blender) and achieved the most consistent results with an immersion blender on the bottom of a tall jar. My biggest discovery: starting very slowly with the oil is the key to preventing a broken emulsion.
How to Make Homemade Copycat Hellman’s Mayonnaise: Creamy, Foolproof, and Delicious
Start with room-temperature ingredients: 1 large egg (or 1 egg yolk), 1 teaspoon Dijon mustard, 1 tablespoon white wine vinegar or lemon juice, 1 cup neutral oil (canola or grapeseed), 1/4 teaspoon fine salt, and 1–2 teaspoons warm water to adjust consistency. In a tall jar, combine the egg, mustard, acid, and salt. Insert an immersion blender, pour the oil in a very slow stream while blending, and stop when full-bodied mayo forms (about 1–2 minutes). If using a blender or food processor, start blending the base, then add oil in a thin steady stream until thickened. Finish with 1–2 teaspoons warm water if needed to loosen.
Expert Tips for Success
- Temperature matters: Use eggs and lemon at room temperature (about 68–72°F / 20–22°C) so the emulsion comes together quickly.
- Start slow: Add oil dropwise at first, especially in a blender; once thickening begins you can add in a thin steady stream.
- Equipment choice: An immersion blender plus a tall jar gives the fastest, most fail-proof single-bowl result. A standard blender works, but you must pour oil slowly.
- Choose oil wisely: Neutral oils (canola, grapeseed) give classic flavor; use light olive oil for a fruitier note but avoid strong extra-virgin olive oil unless you want a pronounced taste.
- Stabilize if needed: Add 1/2 teaspoon of powdered lecithin or an extra teaspoon of mustard to improve stability for longer storage or warmer conditions — this trick is also useful in rich broths like tonkotsu ramen broth when you want creamy richness without separation.
How to Serve Homemade Copycat Hellman’s Mayonnaise: Creamy, Foolproof, and Delicious
- Sandwiches and wraps: Spread thinly for classic deli-style sandwiches or mix with chopped herbs for a fresh spread.
- Dips and dressings: Use as a base for ranch, aioli, or remoulade by adding garlic, lemon, and herbs.
- Side dishes: Fold into chilled potato salad or slaw for silky texture and balanced tang; it pairs well with hearty casseroles such as cream cheese and beef green bean casserole.
- Presentation tip: Spoon into a small bowl, drizzle a tiny thread of olive oil, and finish with flaky salt and chopped chives for a simple, elegant serve.
Storage and Reheating Guide
Store homemade mayo in an airtight glass jar in the refrigerator at 40°F (4°C) or below. Use within 5–7 days when made with raw eggs; if you use pasteurized eggs, it can last up to 10 days. Do not freeze mayonnaise — freezing usually breaks the emulsion and creates a watery, separated texture upon thawing. If separation happens after chilling, whisk vigorously with a teaspoon of warm water or lemon juice to re-emulsify.
Recipe Variations
- Vegan: Use 3 tablespoons aquafaba (chickpea brine) + 1/2 teaspoon mustard, then slowly add 3/4 cup neutral oil for a stable vegan mayo.
- Garlic aioli: Add 1 small clove garlic (crushed) and 1 teaspoon lemon juice to the base for a bright aioli.
- Light version: Replace half the oil with plain Greek yogurt for a tangier, lower-fat spread (note: shorter shelf life).
- Spicy chipotle: Blend in 1–2 teaspoons chipotle in adobo puree for a smoky, spicy mayo — great on burgers and tacos. You can also explore different flavor pairings using techniques from dessert layering, similar to a pavlova trifle, when experimenting with texture contrasts.
Nutritional Highlights
- Key points: Homemade mayo is calorie-dense (around 90–100 kcal per tablespoon) and high in fat, but you control the oil type and can choose heart-healthier oils with more monounsaturated fats.
- Allergen info: Contains egg; if you have an egg allergy, use the aquafaba vegan variation.
- Portion guidance: Use sparingly (1 tablespoon at a time) as a flavorful fat to enhance dishes rather than a primary calorie source.
Troubleshooting Common Issues
- Emulsion breaks (becomes thin or oily): Stop adding oil, whisk in 1 teaspoon warm water or mustard vigorously, then slowly add more oil while whisking.
- Too thick: Stir in 1–2 teaspoons warm water or lemon juice to loosen without thinning flavor.
- Too thin or oily flavor: Check measurements; you likely added oil too quickly — whisk in another egg yolk or 1 teaspoon mustard to rebuild the emulsion.
Frequently Asked Questions
Q: Is it safe to eat homemade mayo with raw eggs?
A: Use fresh, refrigerated eggs and consume the mayo within 5–7 days; if you’re concerned about salmonella, use pasteurized eggs which reduce risk and extend fridge life to around 10 days.
Q: Can I use olive oil instead of canola?
A: Yes, but use light/taste-neutral olive oil for a milder flavor. Extra-virgin olive oil can be too assertive and make the mayo bitter for some palates.
Q: How can I fix mayo that separates after refrigeration?
A: Bring the jar to room temperature briefly, then whisk in 1 teaspoon warm water or a small spoon of mustard to re-emulsify. An immersion blender on low also helps.
Q: Can I double the recipe?
A: Yes, you can double ingredients. If using a blender, add oil carefully in a slow stream; for immersion blending, use a taller jar and add oil slowly to ensure a stable emulsion.
Conclusion
For a tested, reliable method and extra visual guidance, I recommend this detailed resource on making a foolproof copycat: Foolproof Homemade Mayonnaise Recipe (Hellman’s Copycat).
Print
Homemade Copycat Hellman’s Mayonnaise
- Total Time: 5 minutes
- Yield: 1 cup (16 tablespoons) 1x
- Diet: Vegetarian
Description
A creamy, foolproof homemade mayonnaise recipe that rivals store-bought versions, perfect for sandwiches and salads.
Ingredients
- 1 large egg (or 1 egg yolk)
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar or lemon juice
- 1 cup neutral oil (canola or grapeseed)
- 1/4 teaspoon fine salt
- 1–2 teaspoons warm water (to adjust consistency)
Instructions
- Start with room-temperature ingredients and combine the egg, mustard, acid, and salt in a tall jar.
- Insert an immersion blender and pour the oil in a very slow stream while blending, stopping when the mayonnaise thickens (1-2 minutes).
- If using a blender or food processor, blend the base and then add oil in a thin steady stream until thickened.
- Adjust consistency with warm water if needed.
Notes
For best results, start with room temperature ingredients and add oil slowly to prevent a broken emulsion.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Emulsifying
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 95
- Sugar: 0g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 70mg