Making your own mayonnaise is easier than you think and so worth the taste.
- Prep Time
- 1 cup ServingsServings
- 2 egg yolks, room temperature
- 1 teaspoon “kosher l’pesach” mustard, optional
- 1 tablespoon fresh lemon juice
- ½ cup of vegetable oil, or any mild-flavored oil
- ½ cup of olive oil
- 1½ teaspoons very warm water
- Pinch of sea salt
In a small bowl, whisk together egg yolks, mustard, if using, and lemon juice. Combine oils into a liquid measuring cup or in a small bowl. Add a few drops at a time of the oil into egg yolk mixture, whisking constantly, until slightly thickened and pale yellow. When about half of the oil has been added and mayonnaise is creamy and pale colored, whisk in remaining oil, adding it in a thin, steady stream. Add water. This step helps stabilize the mayonnaise. Add sea salt to taste.
Increase the lemon juice to 3 tablespoons and use 1 cup of olive oil instead of ½ olive oil and ½ vegetable oil.
Omit the mustard. Add 2 tablespoons homemade or store-bought basil pesto to the egg yolk and lemon juice mixture. Proceed by whisking in the oil.
Roasted Red Pepper Mayonnaise
Omit the mustard. Puree a roasted red pepper and a garlic clove in the bowl of a food processor fitted with a metal blade. Add the pureed pepper to the egg yolk and lemon juice mixture. Proceed by whisking in the oil.
Classic Garlic Mayonnaise
Omit the mustard. Add four garlic cloves to the egg yolk and lemon juice mixture. Proceed by whisking in the oil.
Omit the mustard. In a food processor fitted with a metal blade, finely chop 4 tablespoons mixed fresh herbs (dill, basil, parsley, chives, and 1 clove of garlic). Add to the egg yolk and lemon mixture. Proceed by whisking in the oil.
As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 edition - Subscribe Now