Believe it or not, Homemade mayo is one of my most popular recipe every year on Pessach. So many of you make it and loved it. It's easy, healthy, no added weird ingredients. And you get to enjoy to real taste of mayo, even on Pessach!
Small tip: Read the whole recipe before starting (as you should do with every recipe actually!)
For full video, click here.
Here's the super simple step-by-step:
In a tall and narrow container, combine in this specific order:
4 tsp lemon juice
2 eggs
1 tsp salt
1 tsp dried mustard (or reg mustard)
2 cups neutral oil (canola, grapeseed, avocado)
Do not mix. Let the mixture sit for 20 minutes. This helps the acidity of the lemon make it ok for us to eat raw eggs.
Then, put your immersion blender at the bottom. Blend for 1 minute without moving. Slowly bring it up and down continuously until you reach the consistency of mayo. This recipe yields about 2 cups of mayo and stays good in the fridge for about 10 days, so don't forget to write the date on it!
This process takes no time and no effort and will elevate your dressings and dips to a whole other level.
Thank you to my dear friend who showed me how to make mayo from scratch years ago and I’ve never looked back!
Enjoy,
Guila
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