In a few minutes, with the speed of a food processor, you can have the freshest, creamiest Homemade Mayonnaise.
There’s one last thing to do before you put that food processor away.
And that’s make the mayo. There’s nothing like fresh, and there’s few things that are as perfect on matzah. Use it alone or use it as a base for so many dips.
And it will last a week, so now is right about perfect to prepare it and enjoy all Pesach long.
Start by blending the garlic, eggs, lemon, salt, pepper, and sugar in a food processor.
Slowly drizzle in the oil.
Just one small hole in a plastic cup makes this step hands-free!
When mayonnaise is thick and holds together, it’s ready. Don’t over-mix!
You can also make mayonnaise using an immersion blender, which is more convenient, however the immersion blender method can be more temperamental and doesn’t always work for everyone. See a video of the technique here:
Homemade Mayonnaise
Ingredients
- 3 garlic cloves OR ¼ onion
- juice of 1 ½ lemons
- 2 eggs
- ¾ tsp salt
- dash black pepper
- 1 tsp sugar
- 3-4 cups oil
Instructions
- Blend garlic, lemon juice, eggs, salt, pepper, and sugar in a food processor.
- On a low setting, gradually add oil in a very slow stream, until mayonnaise is emulsified. Do not over-mix. When mayonnaise is thick and holds together, it’s ready. Store in the refrigerator for up to one week.For immersion blender version, half a recipe.
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