Important Announcement
Kosher.com is not currently shipping any orders outside our local delivery areas in NY, NJ and CT. National delivery resumes on April 12th, 2010. You may continue to place orders now for delivery on April 12th or later. Thank you very much and have a Happy Passover!
|
|
Q. I want to stay away from mayonnaises that use cottonseed oil, which is mainly what is available for Passover. Is there a simple way I can make mayonnaise at home?
The easiest way to get mayonnaise, short of heading to the grocery store, is to combine egg yolks, mustard, lemon juice and salt in a blender or mini-food processor and add oil, a few drops at a time, until the mixture is slightly thickened and pale yellow.
Even though a machine creates a well-blended, stable emulsion, mayonnaise can also be made by hand, which is a great option if you want to make fresh mayonnaise on Yom Tov. In a clean bowl, whisk egg yolks, lemon juice and mustard until smooth. Then, whisk in the oil until emulsified.
Whether you use a food processor or whisk, both versions are equally delicious, with a result that is nothing short of miraculous and a flavor that puts most kosher-for-Passover versions to shame.
Either process you choose, the trick to making a thick, creamy emulsion is to start with ingredients that are at room temperature (cold oil and egg yolks cause the mayo to break down) and to slowly add the oil. Should your emulsion break or separate once stored, simply place an egg yolk and teaspoon of lemon juice in a clean bowl. Add the broken mayo; one drop at a time, whisking until a thick emulsion forms. After about half is added, increase the drops to a very thin stream, whisking constantly.
Keep in mind that raw egg yolks can carry salmonella. Minimize the risk by using the freshest eggs possible, purchased from a reliable grocery store that rapidly turns over eggs. Or, opt for pasteurized eggs available in most supermarkets.
Click here to make Click here to make Classic Homemade Mayonnaise
Become part of this interactive culinary dialogue. Felisa Billet welcomes your cooking questions at editor@kosher.com.
