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Mayonnaise

alarm 2 weeks, 10 hours, and 10 minutes

Ingredients

Olive Oil

1 1/4 cup

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Seawater

1 gallon

Egg Yolk

1 whole

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Mustard

1 1/2 teaspoon

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Lemon Juice

1/4 cup

Instructions Flow chart

  • 1. Let your seawater sit for a while to allow any sediment and particles to settle.
  • 2. Get your stockpot out and ready for the boil.
  • 3. Then siphon or scoop water from the top of the container, careful not to disturb the sediment at the bottom, through a filter into your stockpot.
  • 4. Use a dishcloth in a sieve for a filter, which provides a good fine mesh to get out any sand or other particles.
  • 5. Start off with a full boil at high heat, until about half of the water had evaporated.
  • 6. Then turn the burner down to the medium-high heat.
  • 7. As the water evaporates, turn the heat lower and lower until down to medium-low.
  • 8. This gradual decrease in heat helps prevent scorching without requiring you to stir constantly.
  • 9. It will take longer than boiling the whole time, but it does take less interaction on your part.
  • 10. You want to get your salt to a consistency of wet sand. Don't worry if there is still water in the pot; the only thing you're concerned about is the consistency of the salt itself.
  • 11. Scoop the result into a pan to dry. Place the pan by the sun or window to dry.
  • 12. Wait about two weeks for it to dry.
  • 13. Makes about 1/2 cup of salt.
  • 14. Combine 1 egg yolk, 1 1/2 tsp mustard, salt to taste, and juice from half a lemon into a bowl and start blending with a hand blender.
  • 15. While the blender is running, add 1 1/4 c. oil very slowly. Keep whipping until thick.