I make mayonnaise at home because nothing beats the creaminess and fresh lemon bite of a jar made from scratch, and this copycat Hellmann’s version is reliably smooth every time. It’s simple to whisk or blitz in an immersion blender, and I’ve tested it until the texture and tang matched my favorite store-bought brand. If you enjoy making copycat pantry staples, like my take on copycat Panda Express noodles, this mayo will quickly become a fridge staple.
Why Make This Recipe
- It tastes fresher and brighter than most store jars because you control the oil and acid.
- It’s fast to make — about 10 minutes from start to finish — and uses pantry ingredients.
- You can customize the oil and acid for a lighter or richer flavor and healthier fats.
- Homemade mayo elevates sandwiches, salads, and dips immediately; I especially love it for crunchy tuna melts.
- It pairs surprisingly well with desserts and snacks, such as buko pandan cookie crinkles, when used in certain dressings or fillings.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 0 minutes
- Total time: 10 minutes
- Servings: about 1 cup (16 tablespoons)
- Difficulty: Easy
- Method: Emulsifying a room-temperature egg with neutral oil, acid, and mustard using an immersion blender, whisk, or food processor.
My Experience Making This Recipe
I tested this recipe with different oils and tools until the texture matched a commercial mayonnaise: ultra-smooth, glossy, and spreadable. The biggest discovery was how much an immersion blender simplifies emulsification and reduces breakage. I also confirmed pasteurized eggs keep things safer for sensitive eaters without sacrificing creaminess.
How to Make Homemade Copycat Hellman’s Mayonnaise
Start with room-temperature ingredients so the emulsion forms quickly. Combine 1 large room-temperature egg, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice (or 2 teaspoons white wine vinegar), and 1/2 teaspoon fine salt in a tall jar or bowl. Slowly add 1 cup neutral oil (canola, vegetable, or light olive oil) while blending: if using an immersion blender, place it at the bottom of the jar, start blending, then slowly lift as the mayo thickens; if whisking, whisk constantly and drizzle the oil in a thin stream. Expect a glossy, thick mayonnaise in under a minute with a blender and 3–5 minutes by hand.
Ingredients (tested)
- 1 large egg, room temperature (about 70°F)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or 2 tsp white wine vinegar
- 1/2 tsp fine salt (adjust to taste)
- 1 cup neutral oil (canola, vegetable, or light-tasting olive oil)
- Optional: 1 tsp sugar or 1 tbsp extra-virgin olive oil for flavor
Equipment suggestions: immersion blender + tall jar, food processor, or a whisk and large bowl for manual method.
Expert Tips for Success
- Use room-temperature eggs and oil; cold ingredients make emulsifying harder.
- Start with the blender at the bottom of the jar, then pull it up slowly to form the emulsion without drips.
- Choose neutral oil for classic flavor; reserve a tablespoon of extra-virgin olive oil for flavor if you want a subtle olive note.
- If whisking by hand, use a steady, thin stream of oil and a bowl with a non-slip surface (a damp towel under the bowl helps).
- For food-safety-conscious cooks, use pasteurized eggs; they produce identical texture and reduce raw-egg risk.
How to Serve Homemade Copycat Hellman’s Mayonnaise
- Spread it thick on toasted sandwich bread for a silky, flavorful bite.
- Mix with lemon zest and garlic to make a quick aioli for fries and roasted vegetables.
- Use it as the base for creamy dressings or to toss with warm pasta and veggies, such as in quick stir-in sauces for dishes like chicken lo mein.
- For brunch, dollop a spoonful on chilled crepes or savory pancakes similar to coconut pandan crepes when you want a milder, creamier finish.
Storage and Reheating Guide
Store homemade mayo in a clean, airtight jar or container in the coldest part of the fridge (not the door). It keeps for up to 7 days when made with raw eggs; with pasteurized eggs you can extend to about 10–14 days. Do not freeze mayonnaise — freezing breaks the emulsion and creates separated, gritty textures. If the mayo thickens too much after chilling, whisk briefly by hand or let it sit at room temperature for 10 minutes, then stir to restore spreadability. For using in chilled stuffed pastas or salads, it stays best when kept refrigerated and used within the week, as in cold dishes like stuffed shells or conchiglioni with ricotta and peas.
Recipe Variations
- Lighter mayo: Replace half the oil with plain Greek yogurt for a tangy, lower-fat spread (keep refrigerated and use within 4 days).
- Avocado oil mayo: Swap in avocado oil for a heart-healthier fat and a faintly grassy flavor.
- Vegan mayo: Use 3 tablespoons aquafaba (chickpea liquid) + 1 cup light oil + 1 tsp mustard and blitz for a dairy-free, egg-free version.
- Flavored mayo: Stir in minced garlic, chopped herbs, sriracha, smoked paprika, or lemon zest to create quick flavored spreads.
Nutritional Highlights
- Major source of healthy fats and calories — about 90–100 kcal and ~10 g fat per tablespoon depending on oil used.
- Naturally gluten-free and dairy-free; contains egg (allergen).
- Portion guidance: use 1 tablespoon as a standard serving; it’s calorie-dense, so moderate amounts give plenty of flavor.
Troubleshooting Common Issues
- Emulsion broke (mayonnaise separated): Start with a fresh egg yolk in a clean bowl and whisk in the broken mayo very slowly, or add 1 tsp mustard to help re-emulsify.
- Too thin: Gradually whisk in an extra tablespoon of oil at a time until the desired thickness returns.
- Too thick: Whisk in a teaspoon of warm water or more lemon juice to loosen without thinning flavor.
Frequently Asked Questions
Q: Are raw eggs safe in homemade mayonnaise?
A: Raw eggs carry a small risk of salmonella. Use pasteurized eggs if you’re serving children, pregnant people, elderly guests, or anyone with a weakened immune system. Pasteurized eggs produce the same texture and flavor.
Q: Can I use extra-virgin olive oil for the whole recipe?
A: Strong extra-virgin olive oil will make mayo bitter or overly grassy. Use a neutral oil for most of the recipe and add up to 1 tablespoon of extra-virgin olive oil for flavor if you like.
Q: What’s the fastest, most reliable tool to make mayo?
A: An immersion blender with a tall jar is the quickest and most fail-safe method — it creates a steady emulsion in under a minute and is easy to clean.
Q: How do I fix mayonnaise that tastes bland or flat?
A: Brighten it with more acid (lemon juice or vinegar), adjust the salt, or add 1 teaspoon Dijon mustard to lift the flavor. Taste and adjust in small increments.
Conclusion
For a detailed, step-by-step guide and extra troubleshooting pictures, I also recommend this thorough Foolproof Homemade Mayonnaise Recipe (Hellman’s Copycat), which complements the tips and techniques here.
Homemade Copycat Hellmann’s Mayonnaise
- Total Time: 10 minutes
- Yield: 1 cup (16 tablespoons)
- Diet: Vegetarian
Description
A creamy and fresh version of mayonnaise made from scratch, mimicking the beloved Hellmann’s brand. Perfect for elevating sandwiches, salads, and dips.
Ingredients
- 1 large egg, room temperature
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice or 2 tsp white wine vinegar
- 1/2 tsp fine salt (adjust to taste)
- 1 cup neutral oil (canola, vegetable, or light olive oil)
- Optional: 1 tsp sugar or 1 tbsp extra-virgin olive oil for flavor
Instructions
- Start with room-temperature ingredients.
- Combine the egg, Dijon mustard, lemon juice (or vinegar), and salt in a tall jar or bowl.
- Slowly add the neutral oil while blending: use an immersion blender at the bottom of the jar, starting to blend and slowly lifting it up as the mayo thickens.
- Expect a glossy, thick mayonnaise in under a minute with a blender or 3–5 minutes by hand using a whisk.
Notes
Store in a clean, airtight jar in the fridge for up to 7 days with raw eggs, or 10–14 days with pasteurized eggs.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Emulsifying
- Cuisine: American