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.
I make mayo with an immersion blender every week. 99.9 percent it comes out perfect and yummy!
it is so much more convenient and easy than the food processor because you don’t have to worry how much oil is coming out etc.
my whole family switched to doing an immersion blender way and we are fans!
I only put in lemon juice and salt it’s delicious . nothing else necessary.
What is your receipe?
in a 2 lb. container
2 eggs
2 cups of oil ( I don’t like mine so thick so I use a nine 0z plastic cup not filled all the way up. mostly but not all the way)
about a capful of lemon juice ( depending on how you lemony you like it)
and 1 tsp salt. ( I would start with less and add to taste)
1 litre container.
3 eggs
palm of salt
1 lid of acid
squirt of mustard
Fill till the line on top of the container with oil
Put your stick blender at the bottom of the container and slowly go up in circles- very slowly and patiently! Never flops!! Flops happen with too few eggs- 3 eggs is more than enough, if it ever does flop, just add another egg and start mixing from the bottom again and will be perfect.
Enjoy:)
Thank you
Whar is a palm of salt? Lid of acid? And mustard can be skpped for Pesach assuming?
1 litre container.
3 eggs
palm of salt
1 lid of acid- acid makes it last longer then lemon juice- could lat 2-4 weeks!
squirt of mustard
Fill till the line on top of the container with oil
Put your stick blender at the bottom of the container and slowly go up in circles- very slowly and patiently! Never flops!! Flops happen with too few eggs- 3 eggs is more than enough, if it ever does flop, just add another egg and start mixing from the bottom again and will be perfect.
Enjoy:)
Thank you Chaya but how much is a “palm” of salt? and What do you mean by “lid of acid” – how much is a lid (capful?) and what kind of acid if not lemon juice?
Immersion blender always and forever! (Though it might flop 1 out of 20 times I’d never do it any other way.) I put one egg into a 16 oz container then fill the container with oil (usually avocado) till the border line which is around half an inch from the rim. I add 3-4 capfuls of vinegar all year ,juice of half a lemon for Pesach. I put in a pinch of sugar and approximately half a tsp salt or more to taste. Then stick the blender in, zhoom, lift a bit, zhoom some more, and 30 seconds or so later you’ve got the most perfect mayo ever.
Wish someone would give recipe with shmaltz or no oil, I’ve been looking n looking for years
Mayo without oil is just eggs.
It’s not really possible to make.
We’ve made avocado mayo, it came out really good
Chat GPT taught me an amazing hack for flopped immersion blender mayo. Put 1-2 tbsp room temperature water in a diff container, start the immersion blender and very slowly add the flopped mayo into that container.
Thanks for that tip!
you saved my flopped mayo!
Isn’t there something nit healthy about raw eggs? Don’t the eggs for mayo have to be pasteurized or something? Room temperature?
I ate raw egg mayo for years and never had a problem. This year I got so so sick and I think I’m done making homemade mayo at least the raw egg kind
palm of salt means as much fits in your palm till before your fingers and a capful of acid and if using lemon juice its the zest of a whole lemon to keep the mayo fresh as long as pos.
Good luck and enjoy!!