http://planforpandemic.com/viewtopic.ph ... highlight=
Discussion continued at: http://planforpandemic.com/viewtopic.ph ... highlight=Well, most of us have a lot of tuna in our preps, and I'm sure that many have figured tuna salad sandwiches into their prep menus. The problem is that mayo has a very short shelf life. With that in mind, I've started to play with home-made mayo recipes and they have left a lot to be desired.
Today's attempt was a recipe from the Culinary Arts Institute's Encyclopedic Cookbook. (Don't waste your time on it, if you have this cookbook.) It went from the mixing bowl, down the kitchen sink drain in one swift motion. YUCK!!!! Hellman's has nothing to worry about.
So my question is for all of those preppers who are queens (and kings) of the kitchen. Do any of you actually make homemade mayo and if so, do you have a recipe to share? I'd like to cross this off my "to-do" list soon.
Thanks! Have to go brush my teeth and gargle to get that nasty taste out of my mouth. The lengths we preppers will go to!
Winning Recipe by (NawtyBits) at PlanForPandemic (same thread as above)\
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you?ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.
*Typical raw egg warning...
Notes:
Pasturized eggs do NOT emulsify well, you get soup. The fresher the egg, the better the emulsion.
I like corn oil over safflower oil.
Adding several drops of Liquid Garlic (not garlic juice) makes an excellent garlic mayo. Schilling brand Liquid Garlic, in the spice section, is basically an oil infused with garlic, and is rather potent...but great in cooking.