Shared by Talya Avisar and Ruthy Tidhar
Shared by Talya Avisar and Ruthy Tidhar
Mayonnaise
Yield: 12 servingsTime: 10 minutes
Mayonnaise
Yield: 12 servingsTime: 10 minutesFamily Journey
Sátoraljaújhely, HungaryDickson City, PAScranton, PA
Louisville, KYBaltimoreJerusalem
Brooklyn
Ruthy Tidhar first learned to make homemade mayonnaise as a teenager in the Merkaz Klita (an absorption center) where her family lived after they moved to Israel in the 1970s. Since then, she’s rarely — if ever — bought a jar of it. “It just takes a minute and a half and it's really, really easy,” she shares.
In her family, it’s paired with tomatoes and served with French toast during much of the year and with matzah brei fritters on Passover. But it’s also an excellent recipe to have on hand for anytime you want mayonnaise.
Cooking notes: If you avoid kitniyot during Passover, you can simply omit the mustard from this recipe.
The immersion blender’s blades must reach the egg and lemon layer beneath the oil. If they don’t, use a narrower jar or double the recipe.
Ingredients
- 1 egg, room temperature
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon granulated sugar
- ¼ teaspoon chili flakes
- 1 cup neutral oil
Special equipment:
- Immersion blender
Preparation
Step 1
Add all the ingredients, apart from the oil, to a glass jar that’s only slightly wider than the immersion blender head (a wide-mouth mason jar works well) or to an immersion blending cup. Pour the oil on top and let it settle for 30 seconds.
Step 2
With the blender head fully touching the bottom of the jar, start blending on high speed. Do not lift the blender until an emulsion forms at the base. Then slowly angle and lift the immersion blender, to blend the top of the mixture. Continue to blend until the mixture is thick and glossy, clinging to the blender without running.
Step 3
Taste and adjust seasoning with more salt, sugar, or lemon juice if needed.
Refrigerate in an airtight container for up to 4 days
