Hellmann's (copycat) Mayonnaise

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 egg yolk
• 2 1/4 teaspoons vinegar
• 1 teaspoon water
• 1/4 teaspoon salt, plus
• 1/8 teaspoon salt
• 1/4 teaspoon granulated sugar, plus
• 1/8 teaspoon granulated sugar
• 1/4 teaspoon bottled lemon juice
• 1 cup soya oil (or canola oil)

Recipe

• 1 whisk the egg yolk by hand for 15 seconds.
• 2 combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
• 3 stir until salt and sugar are dissolved.
• 4 add half of this solution to the egg yolk and whisk for another 15 seconds.
• 5 pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
• 6 this bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
• 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 when you have used about half of the oil, your mayonnaise should be very thick.
• 9 add the remaining vinegar solution.
• 10 whisk.
• 11 now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
• 12 your mayonnaise should be thick and off- in color.
• 13 put the mayonnaise into an old mayonnaise jar and seal it with a lid.
• 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 keep up to 2 weeks in your refrigerator.