Homemade Mayonnaise Survival Style

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​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?

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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!

RECIPE PDF