Mayonnaise, Not Miracle Whip

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“I've seen a lot of recipes for mayonnaise containing mustard, pepper, etc. This is the recipe I use for plain, Best Foods/Hellman's style mayonnaise. I've used this for years and never had any incidents of illness from the raw eggs. It's my understanding that the acidity of the vinegar and lemon juice is a spoilage deterrent. Adjust salt to your preference. I generally add a slightly heaping 1/4 tsp. Prep time is for getting the ingredients together. Cook time is the approximate time it takes to make in the food processor.”
2 cups, approximately

Ingredients Nutrition


  1. Place eggs, lemon juice, vinegar and salt in the bowl of a food processor.
  2. Turn on and remove pour tube guard.
  3. Add vegetable oil through the pour tube SLOWLY, in a very SLOW, steady, thin stream. If you pour too quickly, your mayonnaise will break and I've yet to find a way to recover it.
  4. Continue processing for several seconds after you've finished adding the oil to make sure it's fully incorporated.
  5. This will completely fill a 1 pint (2 cup) canning jar, with just a little left over. I put that in a 1/2 cup covered container and use that first for sandwiches, etc.

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