Please enter the email you’re using for this account.
By Estee Kafra
3 large eggs at room temperature
4 and 1/2 cups (1 liter) vegetable oil
juice of 1 lemon (or 3 tablespoons Gefen Lemon Juice)
1/2 tablespoon Gefen Honey
1 and 1/2 tablespoons Haddar Kosher Salt
1 tablespoon white or black pepper
Beat the eggs in a food processor on the highest setting until a creamy consistency is achieved.
Add half of the oil very slowly, one quarter-cup at a time. The mixture should begin to solidify. Tilt the food processor slightly to the side to let air into the mixture.
When you have poured in about half of the oil, the mixture should have the consistency of yogurt. Add in the lemon juice, honey and any other flavors, if desired. Blend well to combine.
Add the remaining oil very slowly with the food processor still set on high speed. If a layer of oil forms on top, stop adding oil until it is all incorporated.
Add the salt and pepper and mix until completely blended. Transfer the mayonnaise to a jar, cover tightly and refrigerate. Its consistency will firm up as the mayonnaise chills.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Better than Hellman’s I have made mayonnaise on Pesach many times during my 29 years of making Pesach. Usually we use a little for tuna salad and throw the rest away on Isru Chag. This is one mayonnaise I am looking forward to using, it is delicious.
Just a tip, I used Walnut Oil, I put the bottle (the 4 1/2 cups of oil = exactly one bottle, no real need to measure) in the freezer for a few hours. It poured s-l-o-w-l-y into the food processor and came out perfect!
Thanks Michele! That’s a great tip.