Making your own mayonnaise from scratch is not only a great way to elevate your cooking skills, but it also allows you to add a touch of “homemade” to your kosher meals. While store-bought mayonnaise is convenient, there’s something special about creating your own mayonnaise for Passover. This recipe makes sure that you have full control over the ingredients. Allowing you to enjoy a fresh and flavorful mayo without any concerns about its kosher status.
Not only is making mayonnaise from scratch a fun, but so easy you’re going to be wondering why you haven’t always made your own. The first time I made it, I couldn’t believe how much better it was than store bought. The only thing you’ll need are a few simple ingredients and food processor, hand mixer or immersion blender, and you can whip up a batch of homemade mayonnaise in no time.
Customize Flavors
By making your own mayonnaise, you have the freedom to customize the flavors to suit your taste preferences and dietary needs. Add a hint of garlic or a squeeze of lemon juice or lime juice for a tangy twist that complements your Passover dishes. You can also experiment with different oils, such as avocado, grapeseed or extra virgin olive oil, to create a unique flavor profile that adds depth to your homemade mayo. Plus, homemade mayonnaise is free from any artificial preservatives or additives, making it a healthier choice for you and your family. So take the opportunity to experiment with flavors, oils, and ingredients, and enjoy the satisfaction of knowing exactly what goes into your homemade kosher mayonnaise.
A Healthier Alternative
One of the great advantages of homemade mayonnaise is that it is free from any artificial preservatives or additives. This means you can enjoy a healthier option that is made with fresh and natural ingredients. You have control over the quality of the oils and can choose to use organic or locally sourced ingredients. This makes sure you have a wholesome and nourishing mayo for you and your family.
Not only does homemade mayonnaise offer a healthier alternative, but it also allows you to be more conscious of any dietary restrictions or allergies. You can easily adjust the recipe to accommodate specific dietary needs, such as using egg-free substitutes or reducing the amount of salt or sugar.
Serve it Alongside Passover Dishes
Serve it alongside your favorite Passover dishes as a creamy and flavorful condiment. Use it as a base for creating delicious creamy dressings or dips, perfect for dipping vegetables or matzo crackers. Spread it on sandwiches or wraps for an extra burst of flavor and creaminess.
Mayonnaise is a versatile ingredient that can also be used in a wide range of recipes to add creaminess and enhance flavor. Whether you’re looking for a classic side dish or a delicious appetizer, incorporating mayonnaise can take your Passover meals to the next level.
Salad Varieties
- Potato Salad: For a refreshing and satisfying option, try making a classic potato salad. Combine boiled potatoes, chopped hard-boiled eggs, diced onions, and celery. Mix in mayonnaise, salt, and pepper to taste, and you’ll have a great side dish that’s creamy and flavorful that pairs perfectly with any Passover meal.
- Tuna Salad: If you’re in the mood for something light and protein-packed, consider preparing a tuna salad. Mix canned tuna, chopped celery, diced pickles, and mayonnaise together, and season with salt, pepper, and a squeeze of lemon juice. Serve it on matzo or as a filling for lettuce wraps for a delicious and satisfying meal.
- Chicken Salad: For a delightful main course option, try making a chicken salad. Combine cooked and shredded chicken breast, diced apples, chopped celery, and mayonnaise. Season with salt, pepper, and a dash of lemon juice for a refreshing and satisfying dish. Serve it on matzo or use it as a filling for lettuce wraps for a light and flavorful meal.
Deviled Eggs
Deviled eggs are always a hit at Passover gatherings. Halve hard-boiled eggs, remove the yolks, and mash them with mayonnaise, mustard, salt, and pepper until smooth. Spoon the mixture back into the egg whites and garnish with paprika or fresh herbs for an elegant and flavorful appetizer.
These are just a few examples of how you can incorporate mayonnaise into your Passover recipes. Feel free to get creative and experiment with different ingredients and flavors.
So why settle for store-bought mayonnaise when you can create a personalized and healthier version at home? Take the opportunity to experiment with flavors, oils, and ingredients, and enjoy the satisfaction of knowing exactly what goes into your homemade kosher mayonnaise to use in any of your recipes. It’s a simple and satisfying process that will elevate your meals and leave a lasting impression on your guests. So get ready to enjoy the fresh and delicious taste of homemade mayo with my recipe below!
Homemade Mayonnaise
Ingredients:
- 1 large egg at room temperature
- 1 tablespoon kosher for passover mustard
- 1 tablespoon red or white wine vinegar
- 1/4 teaspoon kosher salt, or more to taste
- 1 cup (240ml) neutral-flavored oil, grapeseed, safflower, or canola are best (you can also do 1 cup of olive oil)
- 1 teaspoon fresh lemon juice, optional
DIRECTIONS:
- Add the egg to the small bowl of a food processor and process for 20 seconds.
- Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl. Turn the food processor on then begin to slowly add the cup of oil until about a quarter of the oil has been added.
- With the processor on, continue to add it slowly, but increase it to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning, then add salt, lemon juice, or extra vinegar to taste.
Homemade Mayonnaise for Passover
Ingredients
- 1 large egg at room temperature
- 1 Tbsp. Kosher for passover mustard
- 1 Tbsp. Red or white wine vinegar
- 1 tsp. Kosher salt or more to taste
- 1 cup (240ml) neutral flavored oil, grapeseed, safflower or canola are best (you can also do 1 cup of olive oil)
- 1 tsp. Fresh lemon juice (optional)
Instructions
- Add egg to the small bowl of a food processor and process for 20 seconds.
- Add the mustard, vinegar, and salt. Process for another 20 seconds.
- Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly adding the cup of oil very slowly until about a quarter of the oil has been added.
- With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
- When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
