Hellmann'S (Copycat) Mayonnaise

1. 1

   Whisk the egg yolk by hand for 15 seconds.

2. 2

   Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.

3. 3

   Stir until salt and sugar are dissolved.

4. 4

   Add half of this solution to the egg yolk and whisk for another 15 seconds.

5. 5

   Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.

6. 6

   This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.

7. 7

   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.

8. 8

   When you have used about half of the oil, your mayonnaise should be very thick.

9. 9

   Add the remaining vinegar solution.

10. 10

    Whisk.

11. 11

    Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.

12. 12

    Your mayonnaise should be thick and off-white in color.

13. 13

    Put the mayonnaise into an old mayonnaise jar and seal it with a lid.

14. 14

    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.

15. 15

    Keep up to 2 weeks in your refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.