Better than Hellmans
When we moved here to Australia from the USA, we had no particular obsession with mayonnaise. However, what Australians call mayonnaise is indeed strange stuff to American tastes. It is sweetened and uses food thickeners (similar to cornstarch), and rarely contains eggs. We discovered that “Best Foods” mayonnaise was the closest we found to Hellmans.
While I realize many swear that the hand-whipped variety of mayonnaise is the best, we grew up on Hellmans and this recipe was inspired by our desire to for the fluffy, delicious mayo we grew up with. Recently, when we tried Hellmans, we were surprised how salty it was, and realized that now, we can’t do without our own home made product.
Combine in your blender:
Then a moment before blending add:
Start the blender at medium speed, wait about 15 seconds, then quickly but steadily pour in:
Blend at medium speed for about 2-3 minutes, constantly using your spatula to keep the mayonaisse moving through the blades.
If you have a good, powerful blender that has large blades, it should keep the mayo steadily fluffing up until it has a firm and fluffy consistency. Spoon into a jar and slap your private label on it.
A double portion of this will keep for a couple weeks in the refrigerator. Make sure you keep the jar tightly sealed. Because of the eggs, mayonaisse cannot be canned or kept for long periods, but who would want to anyway!
