Oriental Fermented Food | Soy Sauce | Miso | Sufu | Production & Microbiology
Oriental Fermented Food | Soy Sauce | Miso | Sufu | Production & Microbiology
December 22, 2023
Tomato Paste Processing Line~turnkey project tomato sauce making line full automatic from A to Z
Tomato Paste Processing Line~turnkey project tomato sauce making line full automatic from A to Z
December 22, 2023

Make Your Own Mayonnaise in the Style of Duke’s

December 22, 2023

Make Your Own Mayonnaise in the Style of Duke’s

December 22, 2023

Make Your Own Mayonnaise in the Style of Duke’s

It takes only about 5 minutes total to make your own mayonnaise. It took me longer in the video because I had to go over the needed ingredients and the technique. All of these ingredients are all kitchen staples to always have on hand. In other words, if you have all of these ingredients and a stick blender, then you always have mayonnaise.This is a great recipe, if you love Duke’s Mayonnaise then you will love this! You may teak the ingredients to your taste. It is very easy to make. You will need an immersion (stick) blender or a food processor. I personally prefer the stick blender. Much easier process when using a stick blender. If you are using a food processor, you will use the pulse setting.

You will need:
1 egg
1 cup of cooking oil (canola, vegetable, sunflower, if using olive I would make sure it is very mild such as extra virgin olive oil, You want a neutral oil as it would affect the taste)
1 Tablespoon white vinegar
1- 1 1/2 teaspoons apple cider vinegar
1/2 teaspoon salt
1/4-1/2 teaspoons paprika
immersion (stick) blender or food processor
tall container that allows the stick blender to have room to go down to the bottom of a jar

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Place the egg, both vinegars, salt and paprika into your container. Allow it to settle for a couple of minutes. Pour the oil slowly as shown. over the egg mixture, trying to disturb it a little as possible. Allow this to also settle for about a minute. Go straight down to the bottom of the jar with the stick blender as shown. Start with pulsing. You will see the movement. When you can clearly see it thickening on the bottom, keep the blender on and start with a slow rocking back and forth motion with the stick blender. This motion draws more oil into the thickened bottom. You will see the mayonnaise forming. When it is thickening up, slowly start pulling up the stick blender as shown and then going back down again. Then simply “chase” around the areas where you see obvious pockets of oil and incorporate them into the rest of the mayonnaise. Give it a taste. You may add a little more paprika, salt or just a wee splash of vinegar if you feel that you need to, I did not. If you do be sure that you mix any additions thoroughly. Remember to NOT overly mix it afterwards. This will keep in the refrigerator for 3-4 days. Honestly, mine never last that long. See below for links to video where I fix separated mayonnaise and also the link to my Miracle Whip styled salad dressing, Enjoy! 😀

I have an old Mayonnaise video in the style of Hellmann’s mayonnaise. It is almost 7 years old now, not the best of quality. Though my mayonnaise did separate where I had a lighting mishap at the wrong moment. So after the lighting issue was fixed, I came back to find that my mayonnaise had indeed separated. Y’all know that I keep it real and therefore I did not scrap the video, I simply turned that mishap into a learning moment. Again, the video quality is not great, though I do show you how to fix separated mayonnaise. I do have a timestamp down in the description of that video to take you right to where the mayonnaise separated.
Click here to see the Hellmann’s/Fixing separated mayonnaise video:

Do you prefer Miracle Whip? Click here on how to make a homemade yummy version:

Video Duration: 00:09:39

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  1. Followed your recipe. Exactly, taste great
    Just one problem when stored in the Refrigerator it turned hard,any explanation of what happened?

  2. What kind of oil do you use?

  3. Beautiful hey Hedy you're the best. I'm going to give it a try. Thank you!!!

  4. @01fxstsi says:

    Just to be clear…
    I've been fighting with the process and waste of making mayonnaise off and on for a few years. I've never got it right until I found THIS video. M
    Thank you so much!
    Next challenge will be taking your Green Goddess dressing ferocious and making it perfect for me. ❤

  5. Thanks for this video. I cant wait to start making my own Mayo

  6. Can u use blender also?

  7. THANK-YOU once again Hedy for the Mayo video! I had another successful Mayo batch (Avocado, Grapeseed, Olive and MCT oil blend). I'm very happy – All the best to you!

  8. "You make me want to be a better man!" Great video and persona to go along with the content! All kidding aside, I've been making my own mayo for a couple years now; however, I've had equal amounts of failures and successes. I even went to the store in disguise to buy “Dukes” because I was a little demoralized (laughs)! What I love about your mayo video is that you covered all of the details that make this work! I appreciate it very much! I was able to make a very creamy, delicious and healthy mayo for my meals! I just stumbled on your channel and I wish you and your family all the best and growing success!

  9. Could you do one for Blue Plate?

  10. Out of 4 tries, I’ve had one fail: the emulsion didn’t break, there never was one & I ended up with an unusable custard – my guess is that I was impatient? Today I worked a single-egg batch; as I was cleaning the Mayo off the blending stick, I noticed a small bit of oil on the surface, so I blended it some more & put it in the fridge – an hour later, no sign of oil or separation.

    Notes: I used max amounts of salt & paprika (per your recipe), and it came out pink and just a bit too salty – I had missed your warning to start with the lower amounts, so I will use the lower amounts in the future & adjust as needed @ the end!

    Though my double batches tasted good, they seemed TOO stiff – would you say that’s a sign of too much oil, or of too much blending, or something else? (Oil used is sunflower)

    Thanks for your vid & recipe – Duke’s lover for 70 years!

  11. What kind of oil did you use? Thank you.

  12. Tks for this recipe! This mayo is amazing.

  13. Can you please make a dupe recipe of blue plate mayo?

  14. What kind of oil do you use?

  15. Well thanks so much Hedy. I love cookin for my family, I am the dad and the cook. My family loves mayo on most things and I will try this. I’ll let you know how they like it. Thanks so much. Warm regards.

  16. That did look easy Hedy. I've never made mayo ! Take care xx

  17. @Hedy says:

    Aaaahhhh, the infamous video where I fell! I do not know how in the world I was able to finish this video! Here is what happened, between "shots" with the camera, at times and in this case I had messed up the position of the tripod. I am not overly tall, therefore I use a stool to be able to get the shot set up for the next segment. Well I still don't know what happened, I fell completely backwards and landed on my head, shoulders and back on a wooden floor. It was rough, 7 1/2 hours in the E.R. I did not break anything thank the Lord! But none-the-less, I was hurt pretty badly. I do believe I about fractured my right shoulder as It has been 2 months since the filming of this video and I am still dealing with issues. I am though, much much better and I am making it just fine. I am still having right shoulder problems. That fall is the main reason I have been quite slow in uploading new videos. I am definitely on the mend so don't worry about me at all!

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