Hellman’s Mayonnaise

This is a copycat recipe taken from “Insider’s Recipes Master Edition”. From the USDA site– “To make a recipe safe that specifies using eggs that aren’t cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.”

Difficulty: Easy

Servings: ~ 1 1/2 cup

Prep Time: 10 min  

Ingredients

1 egg (room temp)
1 teaspoon dry mustard
1 teaspoon salt
1 1/4 cup vegetable oil
dash cayenne pepper
3 tablespoons lemon juice or vinegar

Directions

Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low. While the machine is blending, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 cup oil.

Blend until well combined.

Store in refrigerator.

Categories: Dressings

Submitted by: cindyp on January 2, 2011