No more adding the oil drop by drop, beating the mixture in an on-off clunky food processor and juggling utensils while silently praying for successful homemade mayonnaise - that is, for the purist's only kind of mayonnaise, that food which we lesser mortals usually just take off the supermarket shelves.
Arutz Sheva is the first to give you the following recipe for easy-to-prepare mayonnaise for all year round - but since the recipe is kosher for Passover as well and actually comes from a new cookbook , Passover Made Easy, Favorite Triple-Tested Recipes, by Leah Schapira and Victoria Dwek, we are posting it now.
1.5 cup oil
1/2 garlic clove (optional)
2/5 tbs. lemon juice (half a lemon, appr.)
1/4 tsp. salt
Use a tall jar, add all ingredients and mix with an immersion blender. That's it!
And you can add a roasted eggplant for baba ganoush or a roasted red pepper for color, if desired.