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You voted, and you're right. This will go well with your next Mexican meal! Adjust the hotness of this one to suit your taste with your use of peppers.

SPANISH RICE FOOL PROOF By Freda

VEGIES FIRST SAUTE IN BUTTER

Cup diced jalapenos, fresh

onions

Clove garlic, crushed

TBS butter

SECRET 1: BE SURE YOU COAT THE RICE WITH OIL AS YOU SAUTE VEGIES

Cups long grain white rice

SPICES FOR THE SPANISH RICE:

paprika

tsp chipole or ceyenne pepper,

tsp cumin, i really

tsp salt, (note: add more if not using chicken broth)

ADD STOCK AND TOMATO TO THE RICE

chicken stock

tomato sauce

This is a delicious and simple recipe to make mayonnaise that is better than Hellmann's using a stick (immersion) blender

How to make Hellmann's mayonnaise {copycat}

free range-egg

lemon juice

tsp white wine vinegar

tsp fine salt

sugar

Dijon mustard

knife tip pinch of cayenne pepper

neutral oil oil

Break your egg into the jug/jar and add all the seasonings.

Place your stick blender over the egg ensuring the blades touch the egg itself. Pour the oil into the jug.

Holding the stick blender down start blending at a high speed and wait for the emulsion to occur. This should start happening quite soon after you start blending. Once this has happened slowly lift the blender slightly to incorporate more of the oil.

Once the mayonnaise is well on its way to being thick and emulsified (there will still be some oil that has not been mixed in), &nbsp;pull the immersion blender up and down to get the rest of the oil incorporated.

When your mayonnaise is thick and well blended, adjust your seasoning to your taste preference.&nbsp;

Store in a sealed jar for up to a month in the fridge.

I would give this recipe 10 stars if I could. I grew up in L.A. with Best Foods. Then moved to the east coast and had Hellman’s brand mayo. I needed an alternative because of the GMO ingredients. No other mayo would do. Then I found this recipe. You are a God send! I use half coconut oil / half avocado oil, 1 tsp lemon juice instead of the recommended measurement. And this one hits the spot. We use an immersion blender that comes with a measuring cup already loaded with the ml measurements. We literally dump all the ingredients in at the same time and double the recipe. It is thick and whippy and if you blend it correctly, there is no loose oil once refrigerated. It usually lasts us for a month or less, but we use mayo for everything. I will never pay for store bought mayo again.

This recipe was great! 
I did make a few substitutions though...
1) I didn't have lemon juice, and frankly, it isn't easy to find where I live. Ironically, ACV (Apple Cider Vinegar) is not! and is a sub for lemon juice. So, I used that at a 1:1 ratio
2) I added the following: Garlic Powder / Chili Powder / Parsley (dried)
3) I subbed the sugar for Coconut Sugar (low glycemic)
4) I used half Olive Oil &amp; Half Coconut Oil
5) Finally, Dijon is very difficult to find as well, and spendy here... but I can easily find Spicy Brown Mustard... I used this but had to double it to 1/2tsp

I did love the tip of adding it all to the container my emulsifier came in minus the oil... Add the emulsifier and then add the oil on top of that... Worked soo much better!! Come together almost immediately using this little tip! Thanks!!

Hi Sam
I was on the last bit of my jar of Hellmans when I came across your post.  
Really enjoyed the story and the recipe was perfect for me. 
My kid didn't like it though - He said it's the same! - which is actually a compliment considering he doesn't like the original one either.

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SPANISH RICE FOOL PROOF By Freda

How to make Hellmann's mayonnaise {...

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SPANISH RICE FOOL PROOF By Freda

How to make Hellmann's mayonnaise {...

The most viewed fool proof recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine