Print
Email
 |
Ingredients
- 1 cup of light olive oil, canola, safflower or other light-tasting oil
- 1 raw egg (or the equivalent in egg substitute)
View Full Recipe at Classically Kosher
Toolbox
Add the recipe to which day?
Adding to Planner
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20Mayonnaise%3C/p%3E%3Cp%3EThere's%20nothing%20worse%20than%20bottled%20Kosher%20for%20Passover%20mayonnaise.%20I%20have%20no%20idea%20why%20it%20tastes%20so%20awful,%20because%20mayonnaise%20is%20simply%20an%20emulsion%20of%20egg%20yolks%20and%20oil,%20and%20should%20generally%20have%20nothing%20to%20do%20with%20Passover%20ingredients.%3C/p%3E%3Cp%3EIf%20you%20have%20a%20Passover%20food%20processor,%20then%20you%20have%20the%20ability%20to%20make%20delicious%20Pesach%20homemade%20mayonnaise%20(as%20good,%20or%20better%20than%20Hellman's).%20It's%20worth%20it%20to%20invest%20in%20a%20food%20processor%20for%20Passover%20just%20for%20this%20recipe,%20I%20think.%20You%20can%20also%20make%20your%20potato,%20cauliflower%20and%20other%20veggie%20kugels%20very%20easily%20with%20a%20food%20processor!%3C/p%3E%3Cp%3EYou%20can%20also%20add%20garlic%20and%20herbs%20to%20your%20mayo%20in%20order%20to%20make%20herbed%20garlic%20mayo,%20or%20you%20can%20add%20horseradish%20puree%20to%20make%20a%20chrain%20mayo%20for%20gefilte%20fish.%20Your%20fresh%20mayonnaise%20will%20greatly,%20greatly%20improve%20any%20tuna%20or%20egg%20salads%20you%20make,%20and%20since%20it's%20so%20easy%20to%20make%20(and%20so%20delicious),%20I%20would%20wager%20some%20people%20might%20even%20make%20homemade%20mayo%20the%20rest%20of%20the%20year%20too.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EJuice%20of%201%20lemon,%20and/or%20white%20wine%20vinegar%20(I%20start%20with%20the%20juice%20of%20half%20a%20lemon,%20and%20then%20about%202-3%20tsp%20of%20vinegar%20at%20the%20end%20to%20get%20the%20right%20taste)%3C/p%3E%3Cp%3EPinch%20of%20salt%20(to%20taste)%3C/p%3E%3Cp%3EWater%20to%20thin%20the%20mayonnaise,%20if%20necessary%3C/p%3E%3Cp%3EProcedure:%3C/p%3E%3Cp%3EIn%20a%20food%20processor%20or%20mixer,%20pulse%20or%20beat%20the%20egg%20and%20the%20lemon%20juice%20and/or%20vinegar%20together%20continuously%20until%20it%20turns%20a%20full%20shade%20or%20two%20lighter,%20very%20light%20yellow%20and%20frothy.%20Begin%20adding%20oil%20very%20slowly%20in%20a%20steady%20stream,%20with%20the%20processor%20on.%20As%20the%20mayonnaise%20starts%20to%20thicken%20and%20lighten,%20you%20made%20need%20to%20add%20some%20water%20to%20thin%20it.%20If%20your%20mayonnaise%20never%20emulsifies%20(very%20unlikely%20if%20you%20use%20a%20food%20processor,%20but%20more%20likely%20the%20case%20if%20you%20use%20a%20whisk),%20you%20can%20try%20adding%20another%20egg%20yolk,%20or%20simply%20start%20over.%20In%20a%20food%20processor,%20this%20is%20very,%20very%20easy.%20By%20hand%20with%20a%20whisk,%20it%20is%20trickier.%20Taste%20as%20you%20go%20along,%20and%20add%20more%20lemon%20and/or%20vinegar%20to%20get%20the%20mayonnaise%20taste%20you%20prefer.%3C/p%3E){kind=link}