Brown Bag Thursday: Hellmann's Vs. Homemade Mayonnaise

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2 egg yolks

1 1/2 teaspoons Dijon mustard

1 tablespoon white wine vinegar

pinch salt

pinch freshly ground white pepper

2 cups olive oil

When i have finished making my mayo i stir in a couple of tsps of hot water which helps to stop separation then straight in the fridge, lasts for 2 weeks and tastes like old helmans.

1 egg yolk

150 ml oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp sugar

1/2 tsp mustard powder

1/2 tsp worsester sauce (optional)

1/2 tsp lemon juice

1/2 tsp white wine vinager

all ingredients at room temp:

mix yolk with salt, pepper, sugar, mustard powder and worsester sauce untill mix is nice and smooth then start adding 75ml of the oil, slowly, watching the mix and keeping in nice and thick. when youve added the first 75ml, wisk the mix untill its really

I've used Hellman's or Best Foods Mayonnaise for probably 50 years, but when they decided to reduce their container size by 6% (2/32), I decided to rebel. It's become a nice thing that I did. I bought a Bamix stick blender that will make a cup of mayo in

I always thought the only dif between mayo and something like Miracle Whip was the sugar in the latter, and it's always made me lean toward regular mayonnaise.

I make an artichoke rice salad that I "reverse engineered" from a deli up in Napa. Originally, I used a dressing on my version made by Bernsteins, but when they stopped making it, I turned to Cardini's Roasted Garlic Dressing. Cardini's stopped making it

I make the mayonnaise for the recipe using:

1 cup canola oil

1 room temp egg

1 tsp. salt.

1 tsp. mustard powder

1 tsp. vinegar

Using the Bamix stick blender, it takes about 15 seconds to create mayonnaise.

To the mixture for my artichoke rice salad (write to me at for the recipe), I add 2 crushed garlic cloves, a bit more vinegar, milk to thin the mayo, and a little more salt.

My first attempt using the new (my dressing) recipe turned out perfect.

I don't see myself ever buying Best Foods Mayonnaise again.

Easy and delicious mayo recipe:

1 whole egg

1 to 1 and 1/4 cups oil (I only use Safflower oil for mayo)

1 tablespoon fresh lemon juice

1/4 teaspoon dry mustard powder

Place all ingredients in a food processor, except oil, and pulse to mix...with the processor running SLOWLY add the should take at least 60 seconds!

Final result...delicious mayo:)...and soooo easy! Nancy


Room temp all ingredients.

1 egg

1 cup light oil (veg, etc. I use Vegetable which is Soy)

1/2-1 Tbsp lemon juice

1/2-1 Tbsp Malt Vinegar

1/4 tsp salt or more

Using a stick blender and deep, narrow bowl, use stick blender on low on eggs. Add salt and vinegar and mix. In a slow, steady, small stream, add oil with stick blender on high at all times. Blend until done (usually just after last of oil comes in). Use

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