March 18, 2013 8:10 pm at 8:10 pm #608663
Kinldy post your recipe for Kosher L’Pesach homemade mayo. Thank you.March 19, 2013 4:15 pm at 4:15 pm #938539
Sorry for bumping. Please, if you have a recipe (or can direct me to one) please let me know. Thank you very much.March 19, 2013 4:31 pm at 4:31 pm #938540
How about this great, easy recipe I found right here on YWn (I used the search box).
It’s in the video section http://www.theyeshivaworld.com/article.php?p=160312
Really good looking baba-genush at the end of teh video too.March 19, 2013 4:53 pm at 4:53 pm #938541
Thank you Yenta!
I also found the following (from The Kosher Channel website):
The eggs must be certifiably fresh and/or pasteurized. Fresh eggs emulsify much better.
Wash your eggs with soapy water as bacteria can be introduced through contaminated shells. Always crack eggs on a flat surface rather that a glass rim. This gives the shell the least contact with what’s inside.
Use a super clean glass or metal bowl. Plastic has an oil residue that interferes with emulsification.
Unflavored oil, such as safflower makes an all purpose mayonnaise. For dipping vegetables, or as a basis for dressings, I use either a mixture of safflower and extra virgin olive oil, or olive oil alone. For Passover you’ll want to make olive oil mayonnasie, so choose an extra light one or the oil taste will dominate. It tastes better if the egg flavor is also detectable.
Your choice of lemon juice or vinegar will influence the flavor of your mayonnaise. You can use a bit of each or all of one or the other. The amount you use will also affect the flavor.
The final tip for how to make mayonnaise is that all ingredients should be at room temperature. And it’s best if the humidity is low in the room; so no pots boiling away at the same time as you make homemade mayonnaise.
Here’s your Recipe for Homemade Mayonnaise…plus a secret rescue tip!
1 egg yolk from very fresh or pasteurized egg (plus another unbroken egg at room temperature)
1/2 teaspoon salt
1/2 teaspoon dry mustard, optional
2 pinches sugar, optional
dash hot pepper sauce, optional
1-2 tablespoons lemon juice or vinegar
1 cup extra light olive oil
1. Place a very clean, dry glass or metal bowl on a moistened towel to keep in place. Use an electric beater to combine egg yolk, salt, and optional additions in the bowl.
Add lemon juice and vinegar, beat to incorporate well.
2. With beaters running on medium, add the first 1/4 cup of the oil DROP BY DROP. Then v-e-r-r-r-y s-l-o-w-w-w-l-y, drizzle in the remaining olive oil until an emulsion has formed and all oil is incorporated into the egg.
NOW here’s the secret trick: Separation is very common at this stage, so don’t give up! Here’s how to make mayonnaise emulsify if your mixture doesn’t work:
-Have another room temperature egg ready. Place the yolk in another scrupulously clean and dry bowl. Beat with electric beaters until sticky.
-Add the first egg-oil mixture a spoonful at a time, beating each spoonful until fully incorporated. After the mixtures are combined and emulsified, add remaining oil in a thin stream.
Adjust lemon and salt to taste. And you have about 2 cups of beautiful mayonnaise that will hold for up to 2 weeks tightly sealed in the refrigerator.
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