CookKosher.com shows you how to make super easy and quick fresh, homemade mayonnaise.
You won’t need to mess around with slowly pouring oil into your clunky food processor. Note for Lubavitchers who don’t use garlic on Pesach, a possible substitute is a 1/4 of a small onion cut into chunks.
The recipe is from Passover Made Easy, a new cookbook by Leah Schapira and Victoria Dwek.
method was perfect, i will tinker with the salt/lemon balance to suit my personal preferance. Thanks
Not sure about using shmaltz to make mayonnaise, but you can definitely use shmaltz to make your family’s cholesterol rise along with increasing their risk for heart disease.
Does anyone know of a way to make mayo with shmaltz?
It came out Gr8 , and it’s much FASTER !!!!!!!!
sorry tried it and it didnt work – wonder why. My regular way will have to work for me
who said its chometz?
cuz she wanted to use chometz crackers! is there a problem? its only for show!
I made it, and the mayonnaise appeared the moment my immersion blender started whirring! So cool!
i make it during the year too lasts about a week in the fridge
I thought traditionally garlic isn’t used on pesach because it grows with wheat?
Loved the crackers at the end! (btw this method does work!)
Sorry but I don’t use oil only shmaltz!!!
Won’t work for me:(
Is shmaltz ok???
Will you peel the scallions for Pesach?
Mayonnaise was always such a bother shlepping out the food processor. Thanks to your idea i tried it with the immersion blender and it came out great. added chopped scallions and it tasted delicious.
Worked for me. Very easy.
i found it MUCH quicker than my typical mayo recipe. I used light olive oil and it came out great.
Works perfectly. Tried the immersion and didn’t work for me so I’ll stick to processor.
love this clip very helpful
I find it works, and it’s much FASTER, tried it a few times till I succeeded its better if the container is dry and your eggs are not cold from the fridge let them sit till its room temp.
It DOES work with olive oil,but it has to be light olive oil. I do this every pesach, but again, it has to be LIGHT olive oil. The regular won’t work.
THIS METHOD DOESNT WORK
(Tried it)
Thanks for posting. Was always looking for a quick way to make a flavorful mayo.
Not Getting ThePoint, What’s Wrong And So Different With The Way I Have Been Doing It For 10 Years?
I can’t wait to try this. I have been avoiding making mayo for too long, but no more excuses.
it won’t work with olive oil. don’t even try…
whys is she showing with (what appears to be ) chometz crackers?
I’ve been making it the “old” way for 30 years & it’s perfectly fine. I don’t use any onion or pepper & my mayo is fantastic. I don’t think I’ll change my bad ways!
the only advantage to this is you don’t have to add oil slowly.. but I never found it to be such a problem…
Can u freeze the recipe… cause I don’t know how long raw eggs are good in the fridge?
now that you have mayo what exactly do you do with it?
Washing processor bowl hasn’t been big deal for me and u can make multiply the recipe.
it’s not such a huge difference then to wash out the food processor or the immersion blender and the dish you used to blend it in. I thought this was going to be some magical trick.
🙁