Pessach Mayonaise or How to eat Tuna on Pessach

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Starhavah

Fri, Mar 28 2008, 9:58 am

I hate cottonseed oil and it is hugely unhealthy, so this year I want to make my own mayo from walnut oil (or someother Pessadik oil). I know there are tons of recipies out there. I only have the blue Spice and Spirit and it doesn't have one. Can someone post a good recipe for using with canned tuna and canned salmon? Are all homemade mayo thin? I like real mayo the rest of the year and it is thick and does a good job of moistening the fish. How do I make it thicker?

Thanks,

Star Havah

greenfire

Fri, Mar 28 2008, 10:05 am

I simply avoid tuna and anything else not made well during pesach (like pesach ketchup Puke

) - I can live for 8 days and I do ...

Starhavah

Fri, Mar 28 2008, 10:17 am

greenfire wrote:

I simply avoid tuna and anything else not made well during pesach (like pesach ketchup Puke

) - I can live for 8 days and I do ...

Wow, then you do not eat (shut your ears if you are shomer gebroks) matzo pizza. We bought a toster over just for Passover and my daughter and DH love matzo pizza. Take a sheet of matzo spread it with ketshup, place a piece of cheese over the top and sprinkle with "pizza spice". It is an easy passover meal or snack. And the kids love it (yes, I meant to describe DH as a kid in regard to Pessach eating habits).

I have in past years given up tuna for Passover, but I really like Tuna, so it is hard and I have to work durning Chol HaMoed so I need brown bag items.

Star Havah

Crayon210

Fri, Mar 28 2008, 10:18 am

I eat matzah pizza during the year. ;-)

Starhavah

Fri, Mar 28 2008, 11:52 am

Crayon210 wrote:

I eat matzah pizza during the year. ;-)

I eat matzo brei all year long. It is my favorite. Smile

Star Havah

yo'ma

Fri, Mar 28 2008, 12:01 pm

Quote:

I simply avoid tuna and anything else not made well during pesach (like pesach ketchup ) -

I can't even get good ketchup now. They do have heinz here, but it cost an arm and a leg, it's not worth it.

Sorry op, I don't know a mayo recipe. I know someone who did make it. If nobody gives you an answer by monday or so, I'll see if I can get it iy"h.

chocolate moose

Fri, Mar 28 2008, 2:25 pm

My kids looove the Pesach ketchup. If it wasn't so expensive, they'd like me to buy enough to last all year.

cookielady

Fri, Mar 28 2008, 2:28 pm

I do make an excellent pesach mayo. The only thing you have to remember is that its life expetancy is not that long, maybe 2-3 days. It comes out nice and thick like bottled mayo.

I will have to find the recipe and will post it. Hopefully, next week.

ihyphenated

Fri, Mar 28 2008, 2:36 pm

adapted from mark bittmans "how to cook everything"
take 1 egg yolk and whisk it with a pinch of salt and a small squeeze of lemon juice untill the yolk is thick and sticky. add in 1/4 cup oil (olive, walnut, any other pesach oil u like) in TINY drops, whisking untill all the oil is incorporated before adding more. when the egg and the 1/4c oil is emulsifed and thick, you can add more oil in a thin stream, whisking as you add. This mayo is really thick and you can use it as is or thin it as you like with more lemon juice or wine vinegar.

Starhavah

Fri, Mar 28 2008, 3:14 pm

cookielady wrote:

Thank you. That would be great.

Have a good Shabbos,

Star Havah

Hannah!

Fri, Mar 28 2008, 3:38 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 10:22 am; edited 1 time in total

grin

Sat, Mar 29 2008, 11:30 am

the trick to making it thick is adding the oil very gradually and slowly. I make it on a low speed in a processor (I have a Pesachdik one, too):

1 egg
1 tbs lemon juice
salt
1 c. oil (any kind works but walnut is the best)

add the first 3 ingredients with a little oil, then slowly add rest of the oil

sarahd

Sun, Mar 30 2008, 11:59 am

My recipe:

1 egg
beat well with 1 tsp. sugar and 1/2-3/4 tsp. salt
add 1 cup oil in a thin, slow stream
then add 1 tbsp. vinegar and 1 tbsp. lemon juice.

I get a nice thick mayonnaise. I just realized that the reason my Pesach mayo tastes better than the one I make year-round is because of the walnut oil. Like, duh. Rolling Eyes

chocolate moose

Mon, Apr 14 2008, 12:35 pm

I heard that there is no cottonseed oi this year.

Hannah!

Mon, Apr 14 2008, 1:14 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 12:36 am; edited 1 time in total

redhot

Mon, Apr 14 2008, 1:14 pm

arent those of u who make ure own mayo concerned about raw agg and salmonella???

bashinda

Mon, Apr 14 2008, 5:24 pm

no.

Hannah!

Mon, Apr 14 2008, 5:35 pm

edit

Last edited by Hannah! on Sun, May 04 2008, 12:33 am; edited 1 time in total

redhot

Mon, Apr 14 2008, 6:16 pm

What about 'vinishmartem es nafshoseichem"???

its estimated that 600 people die from severe salmonella poisoning each year. Those most as risk are young children and elderly. There is no way of knowing if an egg (or raw chicken, beef..) has been contaminated with salmonella! If one eats that then they can get really sick with diahrea etc.

Why would anyone take that risk?? Its crazy!!!!
the stats are from the cdc website

chocolate moose

Tue, Apr 15 2008, 7:16 am

I'm sorry, raw eggs are gross. No ice cream for us if that's an ingredient.

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