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» Pesach Salads (Part III): Homemade Mayonnaise
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Receta Pesach Salads (Part III): Homemade Mayonnaise
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KosherLiz
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Ingredientes
1 cup of light
olive oil
, canola, safflower or other light-tasting oil
1
egg
View Full Recipe at
Classically Kosher
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KosherLiz
Estados Unidos
Inscribió Domingo, 13 de Diciembre de 2009
Cocinero Intermedio
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:%20Homemade%20Mayonnaise%3C/p%3E%3Cp%3EIn%20my%20opinion,%20there's%20nothing%20worse%20than%20kosher%20for%20passover%20mayonnaise.%20I%20have%20no%20idea%20why%20it%20tastes%20so%20awful,%20because%20mayonnaise%20is%20simply%20an%20emulsion%20of%20egg%20yolks%20and%20oil.%20If%20you%20have%20a%20food%20processor%20or%20stand%20mixer%20that%20is%20kosher%20for%20passover,%20then%20you%20have%20the%20ability%20to%20make%20delicious%20Pesach%20homemade%20mayonnaise%20(as%20good,%20or%20better%20than%20Hellman's,%20I%20think!),%20and%20you%20can%20add%20garlic%20and%20herbs%20to%20it%20in%20order%20to%20make%20herbed%20mayo,%20or%20you%20can%20add%20horseradish%20puree%20to%20make%20a%20chrain%20mayo%20for%20gefilte%20fish.%20This%20will%20also%20greatly%20improve%20any%20tuna%20or%20egg%20salads%20you%20make,%20and%20since%20it's%20so%20easy%20to%20make,%20I%20would%20wager%20some%20people%20might%20even%20make%20homemade%20mayo%20the%20rest%20of%20the%20year%20too.%3C/p%3E%3Cp%3EJuice%20of%201%20lemon,%20and/or%20white%20wine%20vinegar%20(I%20start%20with%20the%20juice%20of%20half%20a%20lemon,%20and%20then%20about%202-3%20tsp%20of%20vinegar%20at%20the%20end%20to%20get%20the%20right%20taste)%3C/p%3E%3Cp%3EPinch%20of%20salt%20(to%20taste)%3C/p%3E%3Cp%3EWater%20to%20thin%20the%20mayonnaise,%20if%20necessary%3C/p%3E%3Cp%3EIn%20a%20food%20processor%20or%20mixer,%20pulse%20or%20beat%20the%20egg%20and%20the%20lemon%20juice%20together%20continuously%20until%20it%20turns%20a%20full%20shade%20or%20two%20lighter,%20very%20light%20yellow%20and%20frothy.%20Begin%20adding%20oil%20very%20slowly%20in%20a%20steady%20stream,%20with%20the%20processor%20on.%20As%20the%20mayonnaise%20starts%20to%20thicken%20and%20lighten,%20you%20made%20need%20to%20add%20some%20water%20to%20thin%20it.%20If%20your%20mayonnaise%20never%20emulsifies%20(very%20unlikely%20if%20you%20use%20a%20food%20processor),%20you%20can%20try%20adding%20another%20egg%20yolk,%20or%20simply%20start%20over.%20This%20is%20very,%20very%20easy.%20Taste%20as%20you%20go%20along,%20and%20add%20more%20lemon%20and/or%20vinegar%20to%20get%20the%20mayonnaise%20taste%20you%20prefer.%3C/p%3E%3Cp%3EAs%20difficult%20as%20it%20is,%20it%20can%20be%20made%20in%20about%20ten%20minutes%20of%20whisking%20by%20hand.%20If%20making%20by%20hand,%20having%20someone%20else%20stream%20in%20the%20oil%20as%20you%20whisk.%20(Variations:%20to%20make%20garlic%20mayonnaise,%20puree%20a%20clove%20of%20garlic%20before%20pureeing%20the%20egg%20and%20lemon%20juice,%20remove%20it,%20and%20then%20fold%20it%20in%20later,%20or%20add%20your%20favorite%20chopped%20herbs%20after%20you've%20created%20plain%20mayo,%20to%20make%20herbed%20mayo).%3C/p%3E){kind=link}