By Estee Kafra
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.
For the best results, make sure the eggs are at room temperature and the food processor bowl and blade are cool. (Dip them in ice water or put them in the refrigerator for 30 minutes before using.)
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.