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Oct 26, 2011 06:38 PM

Homemade Mayonnaise dilemma

Does anyone else prefer the store-bought mayonnaise to the homemade versions? I love the idea of making my own, using 3 or 4 fresh ingredients and not having to bother with all the preservatives etc. yet, I am happily back to Hellman's because I simply cannot stand having gone through all the trouble of making it and then not seeing on my sandwich when I go to eat it. All that's left on the bread is a greasy oil spot. Am I making it wrong? I have tried several recipes from reputable sources and they all melt on bread and in various salads into a soppy, oily mess. I have tried different oils, as well, and used many variations of egg yolk to whole eggs. I like the sense of accomplishment I get when my efforts produce a light, fluffy emulsion but I can't help but think maybe my North American upbringing affects my preference. Mom used Hellman's so, maybe, I should stick with it, too. Ugh....Hellman's-you are my secret sin!!!

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  1. Drizzle the oil in more slowly and it will get thicker. I personally prefer it thinner, but this has worked for me, especially making it with an FP.

    1. What equipment are you using to make your mayo, food processor, blender, hand whisked? I find an immersion blender to give the best, most emulsified, thickest results.

      I make homemade sometimes for special occasions, but I can never get it to be as thick as Hellmans or any commercially prepared mayo, but I can get the flavor very close. I don't have high speed immersion equipment in my kitchen. Not only that, but homemade mayo doesn't last very long; I usually make enough just for my immediate need, and Hellmans keeps for months. The eggs in commercial mayonnaise are pasteurized, unlike homemade. That's neither here nor there, the homemade stuff is great.

      I use homemade for dressing vegetables, not necessarily for sandwiches, as it does tend to sink into the bread. I use it for other mayo preparations also, Tartar, Remoulade, the base for salad dressings and so forth.

      Here's a recipe from a poster, I've forgetton who, either Veggo or Antilope, but thanks to whomever, posted in an earlier thread; given that you have an immersion blender to make mayo, this one is very close to Hellmans in texture and taste, and what I use for homemade:

      Homemade Best Foods/Hellman’s Mayonnaise, using a stick blender

      1 large whole egg
      1 Tablespoon lemon juice (bottled ok)
      1 teaspoon distilled white vinegar
      1 teaspoon dry mustard (or 1/4 tsp prepared yellow mustard)
      1/4 teaspoon table salt or to taste
      dash white pepper, optional
      1 cup vegetable (canola) oil, room temperature ( I use vegetable oil)

      Break egg into bottom of 1-quart glass canning jar or other tall narrow jar that allows you to immerse the mixing blades of a stick blender all the way to the bottom. The jar should be only slightly wider than the end of the stick blender. Add lemon juice, vinegar, mustard, table salt and white pepper. Add 1 cup of vegetable oil. Place mixing blades of stick blender (turned off) all the
      way to the bottom of the jar, pressing down over the egg. Turn stick blender on high speed, hold in place at bottom of jar for about 5-seconds until you see mayonnaise form under stick blender's mixing blades. Slowly pull stick blender upward until the mixing blades reaches top of jar, taking about more 5-seconds. The stick blender will turn the oil into mayonnaise as it is pulled slowly to the top of the jar. After chilling in the fridge, this mayonnaise gets slightly thicker and tastes very much like Hellman's Mayonnaise.

      Makes about 1 cup of mayonnaise

      Good luck, or just stick with Hellmans. No shame in that.

      Have you tried Dukes' brand? Hard to find in my area but Southerners swear by it.

      1 Reply
      1. re: bushwickgirl

        I second the stick blender method - I let it blend long enough that I can hear the motor of the blender just start to strain - then it's thick enough. :)

      2. I will never trade my handmade mayo for the store bought. I swear. I use yolks, a combination of EVO and canola/sunflower oil and dijon. EVO gives a rich heady taste that many don't prefer. For neutral flavours it is better to use grape-seed or canola or the like. I usually divide my batch into two portions. One, I store as it is, the other, I turn into aioli.