If you hate the taste of kosher for Passover mayonnaise as much as I do, you're going to love this recipe! This tastes just as good as regular mayo because it is regular mayo only with better grade oil.
I've always wanted to make mayonnaise. I love doing things from scratch and knowing exactly what is in the food I eat.
Maybe it's the farm girl in me passed down from my great-grandmother who grew up on a farm in Michigan.
Either way I was super excited to make this recipe and share it with you!
I decided to finally try making homemade mayonnaise on Passover because, frankly, I hate the taste of kosher for Passover mayo.
I'll admit, I was a little intimidated at first… okay very intimidated.
I was worried this recipe would be a total flop and that it would all end up in the trash.
My worries were for nothing though, and the mayonnaise came out great!
But since it's made without mustard, which is a binder, it came out thinner than your typical olive oil mayonnaise.
When this happened to me at first I thought I did something wrong, so I kept trying to fix it, and I ended up with a crazy amount of mayonnaise.
You can make this recipe using a blender, immersion blender with a jar just slightly larger than the head of the immersion blender, or even a hand mixer if you use a small bowl and a double recipe.
If you are making broccoli kugel or my super creamy mashed potatoes with mayonnaise for pesach, this passover mayonnaise should work nicely with it.
And if you like this recipe, you may also like my passover potato kugel, passover pancakes, and my matzo ball recipes.
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Variations
Spicy Mayo - to make spicy mayo, after the mayo is done, mix in ¼ cup Sriracha but of course make sure it's KLP.
Roasted Garlic Mayonnaise - Add 4 to 5 roasted garlic cloves to the mixture before blending.
Can I use a stand blender?
Yes, you can use a high-powered blender on medium to medium-high speed.
Blend the egg, lemon juice, sugar if using it, and salt together first.
Then, with the blender running, drizzle in the oil in a very thin stream.
Adding oil, in a slow, steady stream until the mayo is thick and creamy.
Can I use a food processor?
Yes. Make sure to blend the egg, lemon juice, sugar if you're using it, and salt together first.
Then, with the food processor running, drizzle in the oil in a very thin stream.
As the mixture thickens, continue adding the oil in a slightly thicker, but still slow, steady stream until the mayo is creamy, white, and spreadable.
If you have a large food processor, use the smaller bowl attachment that is usually sold with it.
If you don't have a small bowl attachment, double the recipe so it fills your standard bowl.
Can I use a hand mixer?
Yes, but make sure to double the recipe because the bowl will probably be too big.
Make sure to blend the egg, lemon juice, sugar if you're using it, and salt together first.
Then, as the hand mixer is running, drizzle in the oil in a very thin stream.
As the mixture thickens, continue adding the oil in a slightly thicker, but still slow, steady stream until the mayo is creamy, white, and spreadable.
How to Fix Broken Mayonnaise
It is rare for mayo to break using our recipe below, but it can happen.
This happens when the oil begins to separate from the other ingredients.
To fix it with an immersion blender:
Clean and dry the jar and stick blender. Add an egg yolk and 1 teaspoon of water to the jar, then layer the broken mayo on top.
Place the blender head over the egg at the bottom of the jar and blend without lifting the stick until you see a thick, creamy layer of mayo.
Once you do, slowly move the blender head up and down until all the oil is incorporated.
To fix it with a food processor or stand blender:
Clean and dry the processor or blender.
Blend one egg yolk with 1 teaspoon of water.
Once blended, slowly add in the broken mayo a bit at a time until it comes together and all of the separated oil is incorporated.
To fix it by hand:
Grab a clean bowl, then whisk one egg yolk with 1 teaspoon of water.
Once blended, slowly whisk in the broken mayo a bit at a time until it comes together.
What kind of olive oil should I use?
I recommend using "Pure" olive oil because it has the most mild taste. I avoid using EVOO for any recipe that isn't salad dressing because it gives such a strong taste.
Will olive oil cause the mayonnaise to come out bitter?
No, that's just a myth.
It actually comes from when people add garlic and over-blend causing it to become bitter.
How to store
Store in an airtight container in the refrigerator for up to 2 weeks.
Recipe Tip
Do not use extra virgin olive oil. Extra virgin olive oil cannot handle the emulsification process and will become bitter.
Other Passover Recipes:
Kosher for Passover Mayonnaise
If you hate the taste of kosher for Passover mayonnaise as much as I do, you're going to love this recipe!
Ingredients
- 1 egg
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 1 teaspoon sugar, optional
- 1 cup olive oil (240 milliliters)
Instructions
- Place egg, lemon juice, salt, and sugar if desired in your stand blender, a jar just larger than the head of your immersion blender, or a small mixing bowl if using a hand mixer.
- Pour oil on top and allow to settle.
- Place head of immersion blender at bottom of cup and turn it on high speed. You will see the oil being pulled under by the vortex created and the mayonnaise start to come together.
- When the mayonnaise is almost entirely formed, lift the head up and down a few times to make sure everything is mixed well. The end result will be thinner than regular mayonnaise because it doesn't have mustard to bind it.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 71mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
Yes, I made this using a stick blender, and it turned out great. A bit of advice for those who do not have an immersion blender, if you use a standing mixer such as a Kennwod, Electrolux, or say a Kitchen-Aid, double the batch, but use the whisk attachment, and emulsify the egg, and lemon juice and salt first, then drizzle in the oil. From a retired caterer.
I'm glad you enjoyed it! Thanks for sharing your tips 🙂
Oh, wow! I just made this using an immersion blender and a disposable 12oz coffee cup, and it came out beautifully! I had tried the handmixer version, and I was nooooot successful. LOL The immersion blender version is my new go-to, and, with how simple it is, I may never buy mayo again! Thank you so much! Chag Kasher v'Sameach!