HELLMANN'S (COPYCAT) MAYONNAISE

HELLMANN'S (COPYCAT) MAYONNAISE image

Provided by CountryLady

Time 15m

Yield 1 cup

Number Of Ingredients 9

1 egg yolk
2 1/4 teaspoons white 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)

Steps:

Whisk the egg yolk by hand for 15 seconds.
Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup.
Stir until salt and sugar are dissolved.
Add half of this solution to the egg yolk and whisk for another 15 seconds.
Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle.
This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other.
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.
When you have used about half of the oil, your mayonnaise should be very thick.
Add the remaining vinegar solution.
Whisk.
Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.
Your mayonnaise should be thick and off-white in color.
Put the mayonnaise into an old mayonnaise jar and seal it with a lid.
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.
Keep up to 2 weeks in your refrigerator.