Mayonnaise
4 egg yolks
1 tsp. salt
2 tsp. mustard
1 tbsp. lemon juice
2 tbsp. white wine vinegar
2 cups canola oil
1. Put egg yolks, salt, mustard, lemon juice, and vinegar in a bowl and mix well.
2. Very, very slowly pour in the canola oil while blending the mixture with an immersion blender. Alternatively, use a food processor.
3. Transfer to a container and refrigerate for up to one month.
Peanut Butter
1 kg raw peanuts
1/2 cup peanut oil
3 tbsp. salt
1 tbsp. honey
1. Preheat an oven to 350 F.
2. Toss the peanuts with peanut oil and salt. Reserve 1/4 cup of peanut oil and 1 tbsp. of salt for later.
3. Roast the peanuts on a baking sheet for 30-40 minutes, then let cool.
4. Put the peanuts, honey, and 1/2 tbsp. of salt into a food processor and process.
5. After 1-2 minutes, being slowly pouring in peanut oil while continuing to process until the mixture becomes peanut butter. Stop pouring in oil when the peanut butter reaches your desired thickness.
6. Transfer to a container and refrigerate for up to two months.
Beef Jerky
3 kg beef, topside cut
2/3 cup Japanese dark soy sauce
2/3 cup worcestershire sauce
1 tbsp. honey
2 tbsp. black pepper
1 tbsp. cayenne pepper powder
1 tbsp. sesame seeds
1. Slice the beef into long, 1/4” thin strips. Discard all chunks of fat and silver skin.
2. Mix the soy sauce, worcestershire sauce, honey, black pepper, and cayenne pepper powder together. Add in the beef strips, cover, and refrigerate for 8 hours.
3. Lightly toast the sesame seeds on a stovetop and mix into the marinated beef.
4. Using long shish kebap sticks, skewer 6-7 slices of beef from the end of each strip.
5. Place the shish kebap sticks on an oven’s highest rack, letting the strips of beef hang down vertically.
6. Set the oven to its lowest heat setting, no higher than 150F. Leave the oven door open.
7. Wait for at least 8 hours. The time required will depend on the thickness of each slice and the weather’s humidity. Beef jerky should be dry, but still slightly flexible, when done.
8. Transfer to a covered container and refrigerate for up to three weeks.