Click on the cached button next to an ingredient to substitute it for its food ancestors. The instructions and time to make food will update! Click on the menu button in the upper left to see more recipes.


alarm 2 weeks, 10 hours, and 10 minutes


Olive Oil

1 1/4 cup


1 gallon

Egg Yolk

1 whole


1 1/2 teaspoon

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.