Mayonnaise on Passover can be a bit of a hot button issue in some households. And if you're in a household where you don't use processed ingredients over Passover, the options narrow down quickly. Luckily, Chef Mike has the perfect solution. Here's here to teach you how to make your own mayonnaise, and even how to turn it into a delicious flavored dip. Learn what a permanent emulsion is and more!
Get the recipe!
3 egg yolks, pasteurized
1 tablespoon Blanchard & Blanchard Mustard
1-2 tablespoons Kedem White Wine Vinegar
1/2 teaspoon salt, divided
1 cup olive oil, divided
1-2 tablespoons water
For the full recipe, click here!
