Make It From Scratch: Mayonnaise

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ACTIVE PREP TIME: 10-15 MIN FROM START TO FINISH

When it comes to Passover, there are certain foods that you should absolutely make yourself. Mayonnaise is one of those foods. As with store-bought almond milk, Passover mayonnaises are full of processed junk. Since soybean, canola and corn oils are kitniyot, the kosher food manufacturers use cottonseed oil instead. In addition, there are usually a host of preservatives like EDTA, potassium sorbate and sodium benzoate.

Making homemade mayonnaise is not only quick and fun to make but also delicious and rich tasting. All you need to make your own mayonnaise is a handheld blender, egg whites, avocado oil, apple cider vinegar and salt.

Best of all, you can turn the process of making mayonnaise into a science experiment on emulsion colloids for the kids.

THE RECIPE

  • 2 egg yolks

  • 1 cup avocado oil (volume is approximate)

  • 1 tsp organic apple cider vinegar

  • 1 tsp fresh-squeezed lemon juice

  • 1/4 tsp Himalayan salt

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THE STEPS

  1. Separate egg yolks from egg whites

  2. Place egg yolks into hand blender container

  3. Add apple cider vinegar and lemon juice

  4. Blend for about one minute using the hand blender

  5. Slowly drizzle about 1 cup avocado oil, until desired consistency and thickness is achieved

  6. Add salt and continue blending

  7. Immediately spoon the mayonnaise into a mason jar or other glass jar and store in the refrigerator

Homemade mayonnaise will store in the fridge for 3-5 days.