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Mayonnaise for Passover


1 tb Lemon juice
1 ts Salt
1 ts Sugar
ds Pepper
2 Egg yolks
1 3/4 c Oil
2 tb Cider vinegar
1 tb Lemon juice


In cold bowl, beat lemon juice, salt, sugar and pepper. Beat in egg yolks. Beat in oil, drop by drop, until 1/2 has been used. Continue to slowly beat in remainder of oil. When mixture is thick, beat in vinegar and lemon juice, alternately with oil until all are used. Store in door of refrigerator so that the cold won't separate the mayonnaise.