- 1 1/2 cups
- 1 egg
- 1/2 garlic clove (optional)
- Juice of 1/2 lemon (about 2 1/2
- 1/4 teaspoon salt
- 1 pinch black pepper
Add oil to a tall jar. Add garlic, lemon juice, egg, salt and pepper. Insert the
immersion blender and blend, without moving the blender, for two minutes. When
the mixture begins to thicken, move the immersion blender up and down until
mayonnaise is emulsified.
And you can add a roasted eggplant for Babaganoush or
a roasted red pepper for roasted red pepper mayo.
www.cookkosher.com for more kosher recipes.
Find many more Passover
recipes and guides in Passover Made Easy: Favorite Triple-Tested Recipes by Leah
Schapira & Victoria Dwek.