Are You Almost Done Making Ingredients?

In my early years of preparing for Passover, I eagerly shared photos of my culinary creations with my family on WhatsApp. From homemade sauces to freshly ground spices, I documented it all. My family, grateful that I took on the challenge of making Passover, always responded with enthusiasm.

Then came the year I proudly announced I had made shallot powder to replace garlic powder (which we don’t use on Passover). My witty son-in-law replied, “Are you almost done making ingredients?” 😉

Yes, making everything from scratch for Passover can seem daunting — but trust me, it’s easier than you think and so rewarding.

Now that you’ve selected your space, secured your supplies, and have an empty freezer and fridge ready to fill, you’re ready to dive into making ingredients from scratch for Passover. If you need guidance setting up your Passover prep work space CLICK HERE.

Welcome to PurePassover.com — Passover made from scratch. Whether you’re new to hosting Passover or a seasoned balabusta, we’re here to help you plan, prepare, and enjoy a meaningful, stress-free holiday.

I always begin my prep by squeezing fresh lemons, a tip from my dear friend and rebbetzin. Fresh citrus juices form the backbone of my dressings and sauces, often replacing vinegar. To meet the needs of my large crowd and about seventeen meals during Passover, I invested in an electric citrus juicer — a true workhorse after nine years!

Juicing is a great task to share with kids (keep kosher for Passover candy on hand as a thank-you!). Here’s a quick guide:

• Lemons: 5-6 pounds yield one quart of juice.
• Limes: 6-7 pounds yield one quart.
• Oranges: 4-5 pounds yield one quart.

Cooking for eight adults and ten children, I go through about five quarts of lemon juice, three quarts of lime juice, and four quarts of orange juice for cooking. Once you start using fresh juices, you may never go back to bottled! If you’re curious, the juicer I love is available here on Amazon. I also buy my deli storage containers here to freeze and store everything in the right-sized containers.

Join us as we prepare everything from fresh ingredients, week by week, building a Passover menu that is flavorful, nourishing, and unforgettable.

Stay tuned for my next post, where I’ll share how I make tomato sauce and applesauce — and why it’s easier than you think.

Let’s make this Passover together, one ingredient at a time.