Homemade Mayonnaise Made Easy, Kosher for Passover too!

That's the title of the article (quoted below). I made this with grapeseed oil and I *love* this recipe with the garlic included.

To get maximum emulsion, take an egg out of the refrigerator and place it, shell on, into a glass of warm water about half an hour before making this. It should work regardless, but mayonnaise works best with all the ingredients at room temperature. The ingredient list is a bit confusing - I *think* they're calling for 1 or 2 cloves of garlic, not half of one, and 2 to 5 Tbs. of lemon juice (a little vinegar works too)... The immersion blender is key here, and the final product is really thick and satisfying. I use an empty jelly jar to store the mayo in the refrigerator.

No more adding the oil drop by drop, beating the mixture in an on-off clunky food processor and juggling utensils while silently praying  for successful homemade mayonnaise - that is, for the purist's only kind of mayonnaise, that food which we lesser mortals usually just take off the supermarket shelves.Arutz Sheva is the first to give you the following recipe for easy-to-prepare mayonnaise for all year round - but since the recipe is kosher for Passover as well and actually comes from a new cookbook , Passover Made Easy, Favorite Triple-Tested Recipes, by Leah Schapira and Victoria Dwek, we are posting it now.Zalman Roth's website shows you how to make many delicious kosher dishes, so visit CookKosher.com for more recipes. But first, look at this super simple recipe on video.


Ingredients (parve):
1.5 cup oil
1 egg
1/2 garlic clove (optional)2/5 tbs. lemon juice (half a lemon, appr.)
1/4 tsp. salt
pinch pepper
Use a tall jar, add all ingredients and mix with an immersion blender. That's it!And you can add a roasted eggplant for baba ganoush or a roasted red pepper for color, if desired.