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 Michigan farm.
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.
While I hate all kinds of waste, food waste is at the top of the list. Luckily it didn’t, my worries were for nothing, and the mayonnaise came out great!
There is a belief that using olive oil will cause your mayo to be bitter, but that’s just a myth.
It actually comes from when people add garlic and over-blend causing it to become bitter. If you’re interested in the science behind it read more here.
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.
Homemade Mayonnaise Tip:
You can also use olive oil with this recipe, but do not use extra virgin olive oil. Extra virgin olive oil cannot handle the emulsification process and will become bitter.
Kosher for Passover Mayonnaise
Easy whole egg and olive oil mayonnaise[
Ingredients
- 1 egg
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon sugar, optional
- 1 cup olive oil
Instructions
Place egg, lemon juice, salt, and (optional) sugar 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.
Immersion Blender
- 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.
Stand Blender and Hand Mixer
- Turn on your blender and very slowly pour the oil in. If you pour the oil in too quickly, it won’t emulsify properly.
Notes
If whatever you are using is too big, the egg/lemon juice mixture won’t emulsify. If you need, try doubling the recipe before attempting.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 125Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 71mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
Melissa
Thursday 21st of April 2022
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!