Receipt for Hellmann’s mayonnaise
Homemade mayonnaise is something I've wanted to try for a long time, but somehow I felt very afraid. I was so scared that I put it off for months. We're happy to report that it's actually very easy and takes less than 5 minutes to prepare a batch.
Hi, I bought mayonnaise from the store! To be honest, I tried many different mayonnaise recipes and they all disgusted me! None of them had much flavor and they all tasted like butter. We love Hellman's mayonnaise, so we were looking for something as close as possible.
In the end, I played around with the recipe until I got a good taste. So, without further ado, here is a healthy homemade avocado mayonnaise. Also known as the Hellman Wannabe mayonnaise recipe.
Homemade Hellmann mayonnaise Ingredients
Homemade Hellmann mayonnaise Instructions
How To Make Homemade Hellmann Mayo With the help on an Immersion Blender
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Put an egg in the bottom of the jar.
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Add all other ingredients on top of the eggs.
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Start blending with the immersion blender at the bottom of the jar and let it rest on the bottom for a few seconds before lifting.
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After about 10 seconds, start slowly raising the blender to the top of the jar.
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If the mixture doesn't seem completely mixed, you can repeat the pulse up and down a few times after reaching the top.
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Try it out and adjust it according to how you like it.
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Store in the refrigerator and use within 2 weeks.
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It is recommended to date the storage container.
Note
*Note: If you are making this recipe for the first time, I recommend starting with 1/2 cup mustard and vinegar and adding more to taste. When I did this, I tasted it alongside Hellman's and found it equally delicious. But I didn't realize how much Hellman mustard mayonnaise was. Follow the recipe with 1/2 the amount, and if you want to add more, add more with a spoon at the end.
*Note: It is best to use a container that fits the mixer with a little extra space on the side. For one batch, I use a liter bottle with a wide mouth and it works great. For 2 servings, use a wide-mouth bottle.
Here are some tips:
Make sure all of your ingredients are at room temperature.
Use a very light-tasting oil.
To attempt to save failed/oily mayo:
I’ve never had a failed batch when making this recipe and following the #1 tip of having all of your ingredients at room temperature. But, if you do, you can try the method below to try to save it.
Get a fresh, room-temperature egg yolk in a new jar. Then add the failed mayo on top. Start with the immersion blender on the very bottom as before and slowly raise it to the top while blending.
The biggest thing is, don’t give up. It seems, sooner or later, everyone will have a bad batch of mayo for no apparent reason!
