We often get recipe requests for normal everyday items that you used to buy at the store, but that people might like to learn to make at home. If you have perused our recipes already, you can see we have one recipe for prepper mayonnaise posted that uses freeze dried eggs. It is my all time favorite mayo recipe as it is the closest to how I remember mayonnaise from when I was a child. The store bought jars these days just are not what they used to be. With the various changes to increase shelf life and to remove certain fats from the American diet, it just doesn’t taste the same. The other problem people mention are the strange thickeners that are now added that weren't there 30 years ago.
There are times, though, when families need an egg free solution, for whatever reason. Whether health issues or you ran out of powdered eggs, having an alternative may be something you would like to keep tucked away.
We don't have health issues, so my dilemma was running out of powdered eggs and wanting to whip up a batch to go with sandwiches for the Sabbath. I perused the internet and could not find a recipe that used the only ingredients I happened to have on hand. Suddenly I found myself in a pickle, with no condiments!
Through reading and studying various recipes, I was able to piece together a basic idea of the process for making a batch of vegan mayonnaise. Then I went through the pantry to piece together what I might have to experiment with. Off I went to create. I had just a few goals in mind: Must taste yummy, no weird textures, the consistency of mayo, use as few ingredients as possible, and ALL from my food storage! No grocery runs allowed.
What you are seeing here is a recipe tried and true many times, plus one failure! Not to worry, though. I also provide at least one solution that may help fix yours if it turns out too runny.
As time goes on, I will edit and add to this recipe as I find ways to make it better. I also welcome your input! Have you tried a vegan recipe? Any suggestions on how to make it taste the way your family enjoys? Send us a message.
Homemade No-Egg Mayonnaise - Vegan
3 Tbsp water
1 Tbsp finely ground flax seed
1 to 1 1/4 Cups oil (I have used olive oil alone or in combination with other oils such as avocado or sunflower)
1 1/2 Tbsp Vinegar
Salt, garlic powder, onion powder, paprika to taste (Start with a dash of each)
pinch of sugar
Heat the water on the stove or in the microwave. Remove from heat and mix flax seed in. Allow to sit until reaches room temperature. Place in food processor or blender with 1 Tbsp oil, personally I prefer my stick blender. Whirl until blended well, and thick. Add 1 tbsp of olive oil, ONLY ADD ONE NO MATTER HOW TEMPTED, and whirl until mixed well, and mayonnaise consistency. Add another 1 tbsp of oil and whirl until mixed. Continue to mix oil in ONLY 1 Tbsp at a time until 1 Cup is mixed in. If you would like a little softer consistency add the additional 1/4 cup of oil 1 Tbsp at a time. NOTE: Only mix in 1 Tbsp at a time. Any more tends to cause the recipe to fail!! Experience shows that failure can happen at any time during the mixing process if you add more than one Tbsp., OR if you don't whirl it enough.
Once it is mixed well and is the mayonnaise consistency, add the vinegar, salt, garlic powder, onion powder, and paprika to taste. Add a pinch of sugar and make sure it is all well mixed for about 30 to 45 seconds. Chill and serve.
I have used this recipe to make chicken and egg salads and as a sandwich condiment. When mixed well, the flax seed is not even noticeable.
-- I rushed this recipe one day, and it failed horribly. It was just a runny, oily mess. I hated wasting what I had made, and thought about mixing up a soft dip with it. It just didn’t seem the right consistency for that either. While trying to figure out what to do, I decided to try to redo it with a new batch of flax and water to see if it would work. I re-mixed a new portion of 3 Tbsp boiled water and 1 Tbsp ground flax and let it cool. When cool, I whirled it with the stick blender again and slowly added the first batch of runny mayo to the new flax mixture, one tbsp at a time, mixing very well with the stick blender after each addition. I was surprised to see that it worked! I had mayonnaise! It didn’t seem any different than a normal recipe, which was a great relief. After this fix, I was able to use the mayonnaise as usual. Nice to know that it can be fixed in a pinch.
-- I have not tried doubling the recipe as yet. This would make an awful lot for the two of us, so we are waiting until we have to make and take a dish somewhere or have company where I need the added amount. Because of this we are unsure whether just doubling would work. I have learned though, that any changes to a mayonnaise recipe CAN make it fail horribly. Something to consider before attempting a double batch. Personally, if I need a larger amount, I may make two different batches.
-- Adding the additional spices will make it taste more like store bought mayonnaise. Over the years I have noticed that different brands may be a little stronger on one spice while lighter on another. You can adjust these all to taste. I have also added a pinch of mustard powder or a squirt of brown mustard after it is set properly. This makes the flavor even more like what I prefer. Experiment with these and enjoy!
Easy Enchilada Sauce Recipe
2 Tbsp THRIVE Gluten Free Flour, cornstarch, or flour (optional for thickening)
2 Tbsp Chili Powder
1/2 tsp Cumin
Kosher or Sea Salt to taste
1/4 tsp black pepper
1 Tsp olive oil
4 cloves Garlic, crushed (Garlic powder may also be used)
3 Cups Water
1 Cup Freeze Dried Tomato Powder
2 tsp Vegetarian Chicken Bouillon
1-2 Tbsp Cilantro
1/2 Cup Freeze Dried Chili Peppers
1/2 Cup Freeze Dried Chopped Onion
Optional ingredients to taste:
cayenne, for hot and spicy
In a small bowl combine the flour with the cumin, chili powder, salt and pepper. If not using thickener, mix together the spices until well combined. In a saucepan, place your olive oil and crushed garlic or garlic powder and lightly saute to bring out the flavor. Remove from heat.
Gently add the water into the saucepan, and whisk in the Tomato Powder with 2 tsp Vegetarian Chicken Bouillon. Make sure to whisk this together well so that all the tomato powder is mixed in.
Toss in your spice mix. Whisk till combined then add the cilantro, Freeze Dried Chili Peppers and Freeze Dried Chopped Onions. Stir thoroughly to combine.
Replace the pot on the burner and bring to a boil on medium-high to high heat.
Reduce heat and simmer until thickened, about 15 minutes
UPDATE: EmergencyFoodSupply.org is no longer active. We have moved all recipes and such to BiblicalPrepping.weebly.com.
I have to confess - sometimes ketchup and mustard are just not enough for me to have around for emergencies. I need mayo in my survival food supply because it is just one of those comfort foods that you have to have. But have you read the back of a mayonnaise label lately?
The ingredients list can be rather confusing unless you are familiar with exactly what some of the terms mean. Many ingredients in mayo are self-explanatory like the oils: canola, olive, soybean, vegetable; or egg and egg yolks. We also recognize things like water, vinegar, salt, sugar, lemon juice, sugar, mustard or mustard powder, and some even include garlic and onions. Then there are the less familiar terms like modified food starch, calcium disodium EDTA, potassium sorbate, or the ever vague term: “natural flavorings”.
The FDA has standards for what can be included in the term “natural flavorings”, yet the standards leave a lot open for interpretation. Things that can be included in “natural flavorings” can be simple herbal extracts, plant extracts, and oleoresins, or it can be as questionable as the oils that come from a beaver or civet gland in their anus. Yes, I said it—Beaver butt!!! And it’s gross. Several news agencies have reported on these ingredients in an effort to make them tolerable and acceptable to Americans, while manufacturers continue to slip them into our foods. Now, I know there are many preppers who will eat whatever is available, but there are also others who follow a more restrictive, healthy, kosher, or biblical diet and need to know what is in their food. Still others just want their foods made from as few and as nutritional (safe) ingredients as possible.
For those who prefer the minimalist list of ingredients for whatever reason, why not make your mayo at home? I can already hear someone saying: “You have to use raw eggs!! We can’t do that with so many risks involved in using raw eggs”, but I am not talking about using fresh, raw eggs. What??? Yes, I am going to show you how to make great tasting mayonnaise using THRIVE Scrambled Egg Mix and just 5 other ingredients you should have already on a shelf in your survival foods.
How to make mayonnaise from your food storage
This recipe is quick and easy and makes about 2 Cups of mayonnaise that can be used on sandwiches, in salads, or slathered all over one of your delicious survival burgers. No electric? Not a problem - It can be mixed up with a hand egg beater or whisk like grandma used to use, but I will confess it is much easier and quicker (and a lot less painful for the arms and shoulders!!) to mix it with an electric blender or an electric stick blender hooked up to your alternative power source, or grid power while you still have it. If you are going to work it by hand, make sure your arms and shoulders are ready for a great upper body workout! Where else can you get your exercise while you cook?
HOMEMADE MAYONNAISE RECIPE - SURVIVAL STYLE
Measure and set aside:
2 Cups Olive Oil (Or other oil that you prefer)
In a bowl, combine:
- 2 Tbsp. plus 2 tsp Apple Cider Vinegar (I use Braggs; lemon juice also works but gives a distinct flavor)
- 1/2 tsp Iodized salt
- 1 tsp Cane sugar
- 1 tsp dry mustard
Mix these together until the sugar is dissolved.
In a separate Bowl, mix until smooth:
- 2 Tbsp Scrambled egg mix with 1 1/2 TBSP water mixed in so it is the consistency of egg yolk
Add the egg mix to the Cider mix and mix well with a spoon or fork until mixed through.
Now, slowly add the 2 Cups olive oil, drizzling it in as you mix with the blender, egg beater or wire whisk. I place a rubber matt under the jar or bowl to hold it in place so I don't need a third hand. Blend or mix until emulsified and is the consistency of mayonnaise. Serve immediately or refrigerate for a bit to chill. Always remember that this is a fresh food and all leftovers need to be refrigerated.
Your homemade mayo can be used for any recipe that requires mayonnaise, like your favorite potato salad, coleslaw, and even dips! Enjoy!
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
The information shared is our personal opinion and should NEVER be considered a substitute for professional medical, nutritional, or other expert advice. Information contained is not for the purposes of diagnosing, or treating any disease or medical condition. Any endorsement of products should not be considered an un-biased review since we are paid and compensated when you purchase products from this site.