Thick, creamy homemade mayo whipped up in a minute with bright lemon and Dijon.
26 steps, about 5 minutes start to finish.
Add Ingredients to Jar
Crack the egg into the bottom of your jar.
Add vinegar, lemon juice, Dijon (or yellow) mustard, and salt.
Pour the cup of extra light olive oil on top. Do not stir.
Blend
Place your immersion blender all the way to the bottom of the jar.
Start blending on high, holding the blender steady at the bottom for about 10 seconds, until you see mayo emulsifying and turning white and thick at the base.
Slowly begin lifting the blender head upwards, allowing it to draw in more oil as it emulsifies. In about 30 seconds, the mixture should turn into thick, creamy mayonnaise.
Taste & Adjust
Stir and taste. For a bit more of the Best Foods profile, you can add a small pinch more salt or a touch more lemon juice.
If it’s too thick, add a teaspoon of water and blend again.
For slightly sweeter mayo (closer to Best Foods), you can add 1/2 teaspoon sugar and blend.
Store
Transfer to a clean container, seal, and refrigerate. Use within 1 week.
Notes for Best Foods/Hellmann’s Clone
Egg: Best Foods is famous for a slightly eggier, firmer body. One whole egg delivers the right body and flavor.
Oil: Extra light-tasting olive oil must say “light tasting” or “mild”, not “pure” or “virgin.” Any olive aroma or bitterness will come through.
Acid: Best Foods uses both vinegar and lemon juice for bright, balanced flavor. Don’t skip either.
Mustard: Dijon is traditional, but using plain yellow mustard will get you even closer to the classic American mayo tang.
Salt: Best Foods is a little salt-forward. Don’t skimp.
Sugar: Best Foods lists sugar as an ingredient, but it’s subtle; adding just 1/2 teaspoon brings you closer to the real thing.
Troubleshooting
Broken mayo? Add another egg yolk to a clean jar, then slowly whisk or blend in the broken mayo a little at a time.
Too thin? Blend longer, or add a little more oil in a slow stream while blending.
Too tangy? Use a bit less vinegar/lemon next time, or add a pinch more sugar.
Equipment
“Hold the immersion blender flat against the bottom of the jar without moving it until you see the mayo turn thick and white, then lift it slowly. Rushing that first emulsion is the usual reason a batch breaks. Use light-tasting olive oil too, since extra virgin turns it bitter.”
