HELLMAN MAYONNAISE NUTRITION RECIPES

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HELLMANN'S (COPYCAT) MAYONNAISE RECIPE - FOOD.COM



HELLMANN'S (COPYCAT) MAYONNAISE Recipe - Food.com image

Make and share this HELLMANN'S (COPYCAT) MAYONNAISE recipe from Food.com.

Total Time 15 minutes

Prep Time 15 minutes

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.

Nutrition Facts : Calories 1985.1, FatContent 222.1, SaturatedFatContent 35.6, CholesterolContent 166, SodiumContent 880.4, CarbohydrateContent 2.3, FiberContent 0, SugarContent 1.7, ProteinContent 2.4

HELLMANS MAYO CHICKEN RECIPE - RECIPES.NET



Hellmans Mayo Chicken Recipe - Recipes.net image

Here's a Hellmans mayo chicken recipe that uses 4 ingredients for a quick 30-minute dish. Chicken is coated with cheesy & crumbly layers for a tasty bite.

Provided by Johanna

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One day in France in 1756, when Duke de Richelieu's chef couldn't find any cream for a sauce made with eggs and cream, he substituted oil. The thick emulsion that formed after a vigorous beating became one of the basic sauces for our modern cuisine. A version of this simple culinary breakthrough was an important ingredient for Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's creamy mayonnaise dominated in the eastern United States, while another company, Best Foods, was having incredible sales success with mayonnaise west of the Rockies. In 1932 Best Foods bought Hellmann's, and today the two brands split the country: Best Foods is sold west of the Rockies and Hellmann's can be found to the east. Nowadays the two mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier. In this clone recipe you'll be creating an emulsion by whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful, off-white, fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle like the kind used for ketchup or mustard. This will allow you to whisk continuously with one hand while squirting oil with the other. You can also use a measuring cup with a spout and pour the oil in a thin stream. Source: Top Secret Recipes Unlocked by Todd Wilbur.
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