Situated in the south of Jerusalem, the project benefits from one of the city’s most prestigious and desirable locales, nestled in a particularly attractive area between the Talpiot neighborhood and the green groves of Kibbutz Ramat Rachel.
That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think.
And while this post addresses the fact that there is no non-kitniyot margarine available here in Israel, it is applicable throughout the year.
Mayonnaise is fundamentally a cold, stable emulsion of oil and water, bound with lecithin found in the yolks. That’s it.
Margarine is fundamentally a cold, stable emulsion of oil and water, bound with lecithin as is found in egg yolks. That’s it.
So what’s the real difference? Margarine uses vegetable oils that have had hydrogen added to them (hydrogenated) to make them melt at higher temperatures, or in other words, to make them not melt (i.e. solid) at room temperature. This also turns some of the fats into trans fats, which as we know are bad for you.
You can make mayonnaise with 100% olive oil (not extra virgin, which would make it a weird green color and bitter), which is not as bad for you as other fats. And olive oil is kosher for Passover. And is not palm oil *shudder*.
So now that we know there’s really no difference between the two, let’s learn how to use one in place of the other.
[There are no pictures here. On purpose.]
Separate five eggs. Put the egg yolks into your food processor. Turn it on high. S.l.o.w.l.y drizzle in about 300ml-400ml of vegetable oil. The size of the yolks will make a difference, and it takes a little practice to know the breaking point. Yes, I’ve broken mayonnaise. It’s not a tragedy, it just meant I was rushing. Yes, I’ll be available for questions/panic attacks.
Anyway, now you should now have a food processor full of mayonnaise. Drizzle in some water. Don’t even bother with the salt. That’s it. Chill it and it’ll firm up. No really, that’s it.
If you’re going to use store-bought mayonnaise, assuming you find a mayonnaise that doesn’t have kitniyot in it, it’s going to have vinegar, stabilizers and other who-knows-what in it. We’re trying to stick to olive oil and eggs for cakes, so just follow the instructions above on how to make your own.
So let’s say you’re baking a cake. You’re putting in eggs, right? And you’re using margarine, which is going to melt (a.k.a liquefy, as in ‘oil’) in a hot oven anyway, right? So what’s the problem here?
There is no magic to using margarine in a recipe. Any fat in cake recipes (butter, margarine, oil, shortening) adds to the tenderness and moistness of the crumb by preventing flour from forming gluten [which is not an issue on Pesach. So you learned an extra something. Shoot me.], which would make it chewy and doughy. Margarine/oil/fat doesn’t not add to the structure of the cake (flour, eggs), the rise (baking powder/soda) or the flavor (sugar/vanilla/cocoa). Ignore the stick of margarine behind the curtain…
The “blech” factor in substituting mayonnaise for margarine comes from the typical additions of vinegar and/or lemon juice, mustard, and salt. And because you most likely associate mayonnaise with tuna salad and cole slaw. Or maybe you’ve left out mayonnaise on a hot day and it turned disgusting. All irrelevant. Eggs. Oil. No flavor
Mayonnaise substitutes equally for margarine, as both are about 80% fat. And even though mayonnaise has more volume, you can substitute it 1:1 for margarine in a recipe, and because it’s less dense, you’re actually using less fat than if you used margarine, and you’re cake is going to be that much fluffier!
And, as an extra added bonus, now you know how to make your own mayonnaise for tuna/egg/potato salad, cole slaw, French fries, aïoli…
I did a fair amount of checking, and I couldn’t find anywhere, in halacha books, cookbooks or even Wikipedia, that says you’re obligated to tell anyone you used mayonnaise in your baking.
About the Author: Besides being the webmaster for JewishPress.com, Marc Gottlieb is an accomplished professional chef. His blog, Culinart Kosher is where he provides recipes, answers your questions, and teaches techniques.
If you don't see your comment after publishing it, refresh the page.
Comments are closed.
One should not give the money before Purim morning or after sunset.
The mishloach manos of times gone by were sometimes simple and sometimes elaborate, but the main focus was on the preparation of the delicious food they contained.
One of the earliest special Purims we have on record was celebrated by the Jews of Granada and Shmuel HaNagid, the eleventh-century rav, poet, soldier and statesman, and one of the most influential Jews in Muslim Spain.
The lessons conform to the sensitivities and needs of the Orthodox community…
The program took on special significance as it marked not only the first anniversary of Rebbetzin Kudan’s levayah but also the 27th yahrzeit of Rebbetzin Chaya Mushka Schneerson, a”h.
It captures the love of the Jewish soul as only Shlomo Hamelech could portray it – and as only Rabbi Miller could explain it.
Erudite and academic, drawing from ancient and modern sources, the book can be discussed at the Shabbos table as well as in kollel.
I’m here to sit next to you and help you through this Purim with three almost-too-easy mishloach manot ideas, all made with cost-conscious paper bags.
Kids want to be like their friends, and they want to give and get “normal” mishloach manos stocked with store-bought treats.
Whenever he did anything loving for me, I made a big deal about it.
“OMG, it’s so cute, you’re so cute, everything is so cute.”
A program that started with a handful of volunteers has grown exponentially to include students from a wider array of backgrounds.
Mayonnaise. That’s right, you read it correctly. And I’m sure it’s not the first time you’ve read it, either. And the thought of it has probably made you go ‘”blech.” But this is me saying it, so let’s break it down logically, and you’ll see that the idea isn’t as far-fetched as you might think. […]
So here’s what most of you missed Monday night while you were at home being lazy. The Gush Etzion Wine Festival (have to work on the name) was held in Elazar, which at 20 minutes south of Jerusalem is no big deal to get to. Ten boutique wineries presented over thirty different wines in a setting […]
Let’s get this out of the way up front; I’m a shredded potato latke man. Ground up or processed potatoes have their loyal following, but for me, it just doesn’t taste the same. And frankly, fried baby food sounds nasty. Latkes have a reputation for being messy, time-consuming, and labor-intensive. I have a few tips […]
Printed from: http://www.jewishpress.com/sections/food/recipes/if-you-dont-have-margarine-this-pesach-use/2013/03/21/
Scan this QR code to visit this page online: