🤫🥚
Creamy, smooth, slightly tangy, and ridiculously close to that familiar store-bought flavor.
I probably shouldn’t be sharing this one… 🤫🥚
A friend of mine who used to work at Heinz shared this copycat-style mayonnaise recipe with me and told me to keep it quiet. 😂 Naturally, I had to try it.
The first time I made a batch at home, I was honestly surprised by how close the flavor was. It was creamy and smooth, with just the right amount of tang and a subtle sweetness that makes it taste much more like commercial mayonnaise than many homemade versions.
I’m not claiming this is Heinz’s actual recipe—it’s simply a homemade copycat inspired by the flavor profile. But if you love that classic creamy mayonnaise taste, this one is definitely worth trying.
🥚 Ingredients
Makes about 1½ cups
- 1 large egg, preferably room temperature
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon granulated sugar
- ½ teaspoon fine salt
- 1 cup neutral-flavored oil, such as canola, sunflower, or light vegetable oil
- 1 tablespoon water
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon white pepper, optional
👩🍳 How to Make It
1. Add the base ingredients
Place the egg, vinegar, lemon juice, Dijon mustard, sugar, salt, water, onion powder, garlic powder, and white pepper into a tall, narrow container suitable for an immersion blender.
Let the ingredients sit for a minute or two so the egg isn’t refrigerator-cold.
2. Add the oil
Slowly pour the oil over the top of the mixture.
For the easiest method, use an immersion blender and place the blender head directly over the egg at the bottom of the container.
3. Start blending
Begin blending without moving the blender for about 10–15 seconds.
You should see the mixture at the bottom become thick and pale.
Once the emulsion starts forming, slowly move the blender upward while continuing to blend until all of the oil has been incorporated.
4. Check the consistency
The mayonnaise should be thick, creamy, and smooth.
If it’s a little thicker than you prefer, blend in another teaspoon or two of water until you reach the consistency you like.
5. Taste and adjust
Give it a taste.
Want it tangier? Add a few drops of lemon juice or vinegar.
Want it slightly sweeter? Add a tiny pinch of sugar.
Want more salt? Add just a small pinch.
Remember that the flavor develops a little more after chilling.
6. Chill
Transfer the mayonnaise to a clean, covered container and refrigerate.
For the best flavor, let it chill for at least 30 minutes before serving.
🥪 How to Use Your Homemade Mayo
This creamy copycat-style mayonnaise is perfect for:
- Sandwiches and burgers
- Deviled eggs
- Egg salad
- Chicken salad
- Tuna salad
- Coleslaw
- Potato salad
- Pasta salad
- Homemade dipping sauces
- Wraps and sandwiches
- Creamy salad dressings
Try mixing a spoonful with ketchup for a quick burger sauce, or add garlic and herbs for an easy homemade aioli-style spread.
💡 The Secret to Really Good Homemade Mayo
The biggest trick is creating the emulsion slowly and evenly.
The egg and oil need to come together gradually. An immersion blender makes this especially easy because it concentrates the ingredients at the bottom of the container and helps the emulsion form quickly.
Using a neutral oil is also important. Strongly flavored oils can overpower the delicate creamy flavor you’re trying to achieve.
Room-temperature ingredients can also make the process easier.
🥚 Food Safety Note
Because this recipe uses a raw egg, use pasteurized eggs or pasteurized liquid egg if you want to reduce the risk associated with raw eggs.
Keep homemade mayonnaise refrigerated at 4°C/40°F or below, use clean utensils, and don’t leave it sitting at room temperature for extended periods.
For a longer-lasting homemade mayonnaise, use a tested recipe specifically formulated for extended refrigerated storage rather than relying on vinegar or lemon juice alone.
🫙 Storage
Store the mayonnaise in a clean, airtight container in the refrigerator.
For the best quality, make a small batch and use it promptly rather than storing it for a long period.
Always discard homemade mayonnaise if it develops an unusual smell, appearance, or texture.
⭐ Recipe at a Glance
Prep Time: 5 minutes
Blending Time: 2–3 minutes
Chilling Time: 30 minutes
Total Time: About 40 minutes
Yield: About 1½ cups
🤫 So… Is It Really Heinz?
That’s the fun part!
No official Heinz formula is being claimed here. This is a copycat-style homemade mayonnaise designed to mimic the creamy, slightly tangy, subtly sweet flavor many people associate with commercial mayonnaise.
But after making it yourself, you may find yourself looking at that jar in the refrigerator and thinking:
“Why did I ever buy mayonnaise?” 😂🥚❤️
What would you put this homemade mayo on first?
🥪 A sandwich
🍔 A burger
🥔 Potato salad
🥚 Deviled eggs
🐟 Tuna salad
If you want, I can also turn this into a more viral Facebook-style recipe article with a stronger hook, SEO title, meta description, and a “PIN THIS RECIPE” section.
