Quesadillas & Secret Laws

October 19, 2016

Three may keep a secret, if two of them are dead.
~Benjamin Franklin

Unfortunately, this is posted just beyond the cusp of National Hispanic Month this year (September 15 – October 15, 2016). Yet, quesadillas are welcome at our table at whatever the day or hour.

Now, imagine that your second language is English.  Better yet, that your cradle language is English. Either way.

Still, there are “secret laws” that are unsettlingly passed without public consent or approval to anyone and all. We have been taught endlessly that Congress publicly enacts statutes candidly, but when the secretive panel known as the Foreign Intelligence Survey Court (FISA) permits the surreptitious collection of phone records, interrogation or torture procedures it somehow becomes the law of the land. Intelligence agencies issue rules and regulations on national security issues are very often not published and not made known to the public and remain “classified.” These include, inter alia, intelligence gathering and the detention, interrogation and torture of suspected terrorists.

Secret laws deny each individual the ability to comprehend constraints imposed by official conduct. In short, perilous secret laws disallow constituents to challenge accountability or to demand any form of legal or legislative transparency. Law and fact soon become an addictive blur in a what is otherwise known as a democratic society with supposedly open courts, judges, prosecutors and legislators. Now, each may act with impunity and without the thoughts, acumen, judgment or oversight of citizens — individually or collectively, before, during, or afterwards.

The last time I looked, the preamble to the United States Constitution began with “We the People” — one of our Constitution’s guiding principles, to make no mention of the due process and confrontation clauses explicitly stated in the Bill of Rights.

While quesadillas may sometimes have directed ingredients, truthfully they are an amalgam of fine leftovers here — so, whatever is recently in the fridge or pantry are fair game (so long as you do not overload), e.g., brussels sprouts, asparagus, tongue, tripe, shredded pork butt, chicken or lamb, gizzards, livers, whatever greens, leeks, green onions, thinly sliced radishes, cheeses of any and all types, fresh or dried oregano, coriander, herbes de provence, thyme, fennel seeds, chipotle peppers, chiles of any species, garbanzo beans, hominy, new potatoes, fennel bulbs, edamame, chinese peas, snow peas, peas, salmon, mackerel, sardines, shrimp, squid, mussels, et al.

QUESADILLAS

2 T extra virgin olive oil
1-2 T unsalted butter

1 lb mushrooms, cleaned and sliced
2 T brandy or cognac
Sea salt and freshly ground black pepper

8 ozs spinach or arugula, stems removed
2-4 ozs or so, cilantro, stems removed

1-2 jalapeno chiles, stemmed, seeded, and minced

Spoonful of salsa verde

Goat cheese or chèvre, grated or broken into small pieces
Gruyère cheese, grated

8 or so flour tortillas

1-2 T extra virgin olive or canola oil
2 T unsalted butter

4 local, farm fresh eggs (1 per quesadilla), fried

Place a heavy, medium to large sauté pan over medium high heat and add 2 T extra virgin olive or canola oil and 1-2 T unsalted butter. When oil and butter shimmer, add mushrooms and as well as salt and pepper. Sauté, adding brandy or cognac until mushrooms release liquid and begin to evaporate and mushrooms begin to brown, about 8-10 minutes. Set aside and allow to cool.

Combine mushrooms, greens, chilessalsa verde, and cheese in a bowl. Place a large nonstick, heavy skillet over medium to medium high heat, and add extra virgin olive or canola oil and unsalted butter until it begins to shimmer. Do not allow to burn. While pan heats, place a large spoonful of mushroom, greens, chiles, salsa verde, and cheese mixture into each tortilla and place other tortilla over the filled one so as to make a sandwich. Place tortillas in preheated heavy skillet and cook, turning once, until tortillas are nicely browned on both sides and cheeses are melted.

Top with a large, fried egg.

Serve promptly.

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To my mind, the life of a lamb is no less precious than that of a human being.
~Mahatma Gandhi

Then, we kill the both of them, without much compunction. As many may already know, I respectfully disagree with M. Gandhi, who was assassinated by a person repeatedly in late January, 1948. To an omnivore, occasionally slaying lamb, pork, beef, poultry or fish (provided one butchers head to tail) seems almost natural, commonplace — foodstuff for hungry mouths. So, lambs are somewhat beloved. Humans however, despite recent and past stats, should prove off limits to early deaths with little regret.

For instance, the Srbosjek was the term for the cutthroat, originally agricultural knife made for wheat sheaf cutting, which was used to kill prisoners in Croatian concentration camps during WW II. It was likely adopted to execute millions by the Ustase (Insurgence) having the upper part made of leather, designed to be worn with the thumb going through the hole, so that only the blade protruded from the hand. It had a curved, long knife with a sharp edge on the concave side. (Think box cutter.) There were even evil competitions to see just how many Serbian, Jewish and Gypsy throats could be slit with a single knife in a night. Their whole bodies then lie lifeless in a nameless, unmarked, mass grave.

A fascist Italian and Nazi German puppet government was installed under the guise of lawyer, Ante Pavelić, in around 1941.  Brutal genocide existed, what is often now called in a sanitized version, “ethnic cleansing, of Orthodox Serbian Christians for over a century…held most markedly under Nazi domination, anti-semitism, racism, and anti-catholicism. Terror reigned, and Pope Pius XII’s controversial response, despite the papacy’s detailed knowledge of the industrialized murders, was to turn a blind eye to these heinous crimes — certainly as it pertained to the victims. Neutrality, platitudes and often silence from the papacy met atrocities. The Pontiff could simply have done much more.

This post makes little mention of the vast number of Serbians that were forced to convert to Roman Catholicism during the war. Then, there were the barbarities of gas ovens and showers which perpetrated persecution via The Holocaust or Final Solution, and now American gun violence.

For shame, y’all.

LAMB SHOULDER

1 whole bone-in lamb shoulder, about 8-10 lbs

3 or so fresh plump garlic cloves, peeled & slightly smashed
3/4 C light brown sugar
1/2 C sea salt
1/2 C espresso beans, well ground
2 T black pepper, freshly ground
2 T oregano, ground in hand
1 bay leaf
1 T sage
2 T cumin seeds, roasted and well ground
1 T ground cinnamon
1/4 t nutmeg, freshly grated
1 T cayenne pepper

Mantou (Chinese steamed buns), potato rolls, egg buns, even tortillas (warmed)

Place the lamb on a foil covered, rimmed sheet pan and set aside.

Rub the lamb with peeled garlic cloves.  Combine the brown sugar, sea salt, espresso beans, black pepper, oregano, bay leaf, sage, cumin, cinnamon, nutmeg, and cayenne in a glass mixing bowl and combine well. There should be about 2+ cups total.

Use the dry rub to coat all sides of the lamb, carefully massaging the mix into the meat’s cracks and crevices.

To set up a grill for smoking, leave half of the grill free of coals for wood chips.

Place the lamb onto a smoker or grill and cook, maintaining a temperature between 225-250 degrees F, replenishing wood chips as needed.

After about 4 hours, begin to check on the lamb every 20 minutes or so. You should be able to tear off a chunk of the meat readily.  The internal meat temperature, measured in a thick part not touching bone, will reach about 185-190 degrees F with the process taking up to 6 hours.

Remove the lamb to a clean rimmed sheet pan and set aside, covered, to rest. Then, using two forks or your clean fingers, pull apart the lamb shoulder into smaller pieces for sandwiches.

Garnishes
Lime wedges
Cornichons, sliced
Red onions, peeled and minced
Fresh cilantro or parsley leaves, roughly chopped
Radishes, thinly sliced
Avocados, peeled and sliced
Chipotle crema
Salsa fresca

The fear of death follows from the fear of life.  A man who lives fully is prepared to die at anytime.
~Mark Twain

Just seems there should be little demand to visit venues in Santa Barbara or even Southern Cal, as a whole, where the in crowds frequent. You know, where people say “like” repetitively and thoughtlessly as if the word is a linguistic filler.

So many glorious campsites with scenery that is flat breathtaking, serenely overlooking the Big Blue where the plethora of marine mammals exist — pastoral stuff. There is a campus of radiantly hued tents, and above that are the parked RV’s usually hooked to electricity inlets/outlets (none of which can be seen from the cloth huts).

Almost each foggy or overcast morning, before she departed to the “glamping” joint across the way, we crawled out of our tent and after morning ablutions, promptly began the fire and heating the tortillas so the meal completo could be packed inside. Donned in aprons (I likely looked absurd) we grilled each tortilla feast on state-provided, round, grated, dug-in, barbeque pits after just barely scrambling the eggs and cooking the meat aside ever so assiduously on a pan. Rosemary sprigs from nearby plants were plucked and dropped into the fire when ready. Then, there were exquisite avocados plucked by friends from close sprawling ranches and, of course, tomatillo sauce, salsa verde, salsa rojo, queso fresco, crema, cilantro, radishes and rekindling the goods...with several cups of joe. Our grub for the day.

The skies cleared, it warmed as the sun shone through in mid-morning just slightly toasting the eucalypti leaves so their scents diffused, then she disappeared for work, and I tried to heal thyself (often by watching dolphins graze).

This post may prove trivial to some, but it was the boon of our existence every morning.

EGGS, BACON & AVOCADO TORTILLAS

3-4 T unsalted butter
3 T cream cheese
6 fresh, local, free range eggs
1 T whipping cream or creme fraiche
1/8 T sea salt
1/4 T freshly ground pepper

Small pinch of cayenne pepper
Small amount of herbes de provence and/or thyme

Melt the butter and cream cheese in a heavy nonstick skillet or a iron cast pan. Combine the eggs, salt, pepper, cayenne pepper, white pepper, herbes de provence and/or thyme and a dollop of cream or creme fraiche in a glass bowl and whisk briskly.

Pour egg mixture into the skillet, with the heat on medium low. With a flat, wooden spatula, gently stir the eggs, lifting it up and over from the bottom as they thicken. Stir away from the sides and bottom of the pan toward the middle. Continue to stir until the desired texture (a mass of soft curds) is achieved. They thicken, dry out and toughen very quickly toward the end, so if you like them soft, fluffy and moist, remove them from the heat a little before they reach the desired texture — the eggs will continue to cook after being removed from the heat.

(As an alternative, try fried eggs covered in the skillet top cooked in a smearing of olive oil with salt and pepper only).

Gently cooked guanciale, pancetta, bacon, serrano or proscuitto

Avocado slices, alluringly fresh

Salsa verde and/or salsa rojo
Queso fresco and/or fine goat cheese
Crema

Radishes, sliced
Cilantro leaves, chopped

I grabbed a pile of dust, and holding it up, foolishly asked for as many birthdays as the grains of dust, I forgot to ask that they be years of youth.
~Ovid, Metamorphoses

This month is so blessedly confusing. William Shakespeare turns 400 this month, who wrote incredulous prose, theater and poetry,  (some scholars opine April 23 as his birth + death both), Elizabeth II who still endures (born April 21, 1926) not only navigated WW II but the British Empire fall, spells 90 years today — then my daughter, one of my sons and my bed mate, well, have sort of met “milestones”…Yikes!  How to celebrate.

I have had the honor to meet the steadfast, tight lipped, dutiful Queen Elizabeth II and actually the baby blue eyed, amiable Queen Mother at the elegant Badminton Trials outside of Bath, England, with its dearth of dog breeds and horses (courtesy of the royal life boaters’ urgences), and obviously happened on to my piquant “bookmark” via others and sometimes alone. My children and their children, both presently and to-be…the season has all been bewildering.

The exalted Bard is a tad ancient even though his works are ineludible — his dramas and comedies are just damned astonishing. There is so little space here to expound upon his pervasive work, so apologies in advance to all for any short shrift. Much like Shakespeare’s quote in Merchant of Venice: “You speak an infinite deal of nothing.” 

Perhaps probably should have saved Scones (May 23, 2009), Dickens & Tikka Masala (February 7, 2012) or Scotch Eggs, Sort of (January 7, 2016) for this page. You no doubt get the English drift. Oh, well. But please do not be disappointed because it all remains good grub.

I must say though, that rognons are sublime…had them three times in a row in Paris, all at the same resto, once watching the sous-chef carving an exquisite lamb shoulder roast for ma femme who appeared decidedly perplexed (with good cause).

The past intrudes — as it should.

KIDNEYS ON TOAST

8-10 lamb or veal kidneys, or so
3 T all purpose flour
Sea salt and freshly ground black pepper
Dash of cayenne pepper

2 T unsalted butter
2 T extra virgin olive oil
3-4 fresh garlic cloves, plump and fresh, peeled and smashed
1-2 fresh shallots, peeled and sliced

3 t Dijon mustard
3 t soy sauce or apple wine vinegar
3/4 C chicken stock
1/2 C dry white or red wine

8 slices artisanal bread, such as ciabatta, toasted
Parsley leaves, chopped
Orange zest

Eggs, local and fried or poached

Remove gristle, nerves, core and internal membrane from each kidney, leaving the halves intact. Rinse well and pat dry. Combine flour, salt, pepper and cayenne pepper on a plate and mix well. Coat each kidney in flour mixture, and shake well to remove excess. Then again, season the kidneys directly with salt, pepper, and cayenne pepper and then dip them in flour (my choice).

Heat a large, heavy skillet over medium high heat and add butter, oil, plus garlic and shallots. Once butter has melted and has begun to bubble, but has not browned, discard garlics and shallots, add kidneys and cook until browned, about 2 or so minutes. Flip each kidney and brown on other side, about 2 or so minutes.

Add dijon mustard, soy sauce, stock and wine to skillet, whisking some. Simmer kidneys until done, about 2 minutes. Remove kidneys to glass bowl cover with foil and allow to rest. Once stock has thickened, remove pan from heat and taste for seasoning, adding more salt and pepper, after tasting.

Slice each kidney to your liking and place on toast. Top with cooked eggs.

Serve dribbled with sauce and adorned with chopped parsley and orange zest.

“The ornament of a house is the friends who frequent it.”
~Ralph Waldo Emerson

Thanks to pathetic peer pressure and the omnipresent, often misguided, social media ambitions, FOMO has taken on a peculiar meaning in the 21st century: Fear Of Missing Out.  It seems to be a pernicious attempt at aggrandizing adult childhood by going out almost forcibly, bereft of funds for clothing, heels, food and drink — to some shallow event, whether it be a film or theater opening, club, restaurant, cafe, bar to view the shit show of vacuous, edgily dressed people pushing, prospecting, shoving, grinding, forever using outside voices, queuing up to dreadful separate bathroom lines (boring), heaping on bouts of drama, shame and often rejection.  All this folderal which costs an arm and a leg.

You must know already what OCD denotes.  If not, search on DSM-5 which equips clinicians with criteria for diagnosing mental disorders and dysfunctions.  A hint: obsessive compulsive disorder = OCD.

There are sound reasons to remain a homebody, whether alone, with lovers, friends or others.  They include good grub, wine and beer for feasible prices, casually watching movies, cable or TV, saving stacks of mula on tight clothes, Jimmy Choo(s), indulgent often disappointing food and exorbitant drinks — relaxing with fewer distractions, dressing with a soft tee with no bra, hair up and sweats or yoga pants donned ever alone, a reasonable bedtime and behind (whether with self or …), and no post drunk coitus and tomorrow’s awkward awakening.  Oh, and bare feet as not only does it feel liberating, the toes are such a delectable appetizer and/or dessert, and the fare becomes much preferred, as one well knows. No regrets, even more appeal, crack food to boot and a bar tab you can afford.

PIZZA WITH CHEESES

Preheat oven to 500 F with stone inside

Extra virgin olive oil to coat large bowl

1 C warm water (105 F to 115 F)
1 envelope active “rapid rise” dry yeast packet
1 T organic honey
Small glass bowl

3+ C all purpose flour
1 t sea salt
3 T extra virgin olive oil

1/2 C mozzarella cheese, shredded
1/2 C taleggio cheese, shredded
1/2 C gruyere cheese, shredded

4 plump, fresh garlic cloves, peeled and diced

1/2 C parmaggiano-regianno cheese, grated

1/2 C torn basil leaves

Pour warm water into small bowl and then stir in yeast and honey until they dissolve. Let stand until yeast activates and forms foam and/or bubbles on the surface, about 5 minutes.

Rub large bowl lightly with olive oil. Mix flour and salt in stand up, heavy duty mixer equipped with flat paddle. Add yeast mixture, flour, salt and olive oil. Mix on medium speed until combined, about 1 minute. Refit mixer with dough hook and process at medium speed until the dough is smooth and elastic — or transfer to lightly floured surface and knead dough by hand until smooth. Kneading helps develop strength and elasticity in the dough. During this step, add more flour by tablespoonfuls if dough is too sticky. Work dough with hands into a smooth ball.

Transfer to large oiled bowl, turning dough until fully coated. Cover bowl with plastic wrap, then a dish towel and let dough rise in warm draft free area until doubled in volume, about 45 minutes for quick rising yeast and 1 1/2 hours for regular yeast. Punch down dough and work with hands into a smooth ball. Cut and divide into two rounded equal balls and let rest, sometimes overnight.

Place dough on well floured board or large work surface and roll out, starting in center and working outward toward edges but not rolling over them. Roll the dough to roughly 12 inches in diameter, but always feel free to create any shape to your liking or whim.

Then, transfer to a pizza paddle which is either covered in cornmeal or heavily floured so it can slide off easily into the oven. Lightly brush the top with olive oil. Then add the three cheeses and garlic toppings, which were shredded, peeled, and diced in advance.

Gently shake the paddle attired with the already topped dough to make sure the pizza is loose enough to slide onto the hot stone. With a flip of the wrist, slowly slide the pizza from the paddle onto the stone and cook until slightly browned and crisp, about 10-12 minutes. Once removed, immediately grate fresh parmiggiano-reggiano on top. Add basil leaves, slice and serve.

Nutrition

April 10, 2016

In many cases, it was the woman’s stomach — not her heart — that fell for her man.
~Mokokoma Mokhonoana

Perhaps we should heed Michael Pollen’s words when he opines:  “Eat food.  Not too much. Mostly plants”  and “(d)on’t eat anything your great-grandmother would not recognize as food.”  

But, what to do with an omnivore like me, even though I do crave and consume more greens? A ruffian who also savors pork butts, steaks, hamburgers, lamb shanks and the like.  So many of which should be moderately grazed even if it does shorten life span some. Little doubt, the great-grandmother (well, grandmother) advice is revered here.

Also, constant solitary food research should be coveted, even strongly urged, as those that don white jackets with names emblazoned below the heart who pretend to be scientists should rarely be trusted.  Pseudoscience, while dabbling in dogma and ideology, should ever be confronted with educated skepticism.

There is no desire here to live on greens with aims to meet our 90’s-100’s suffering from dementia in a walker, adult stroller, wheelchair, canes, at a nursing home or hospitalized with “visitors” shuffling about, etching out lives of quiet desperation on a big pharma weekly or daily plastic diet drug box, bereft of most gypsy sense of ado.  It seems so egotistical to exist that way, merely seeking to live until those ripe ages with so little exploits.  Just so you know, one cannot live forever.

Thankfully, life has been a truly exquisite and ambrosial ride.  There are so many fecund stories to bespeak and reveal, even some late night cartwheels in a skirt sans panties.

Europe’s the mayonnaise, but America supplies the good old lobster.
~D.H. Lawrence

The sequence goes something like this.  First, lobsters often live in muddy and murky crevices on the sea floor. Then, clawed lobsters (Homarus americanus + Homarus gammarus) are lured into traps offshore ofttimes on the bottom of the chilly northern Atlantic. They frequently stay in the traps baited with dead fish for a couple of days. Once the rancid cages are brought aboard, they are often placed in chilled holding tanks, so when trapped and pulled onto the deck the lobsters will be cold enough to make the return trip.  They are brought into the bay and distributed to trucks, still alive, for transport to local and distant restaurants and stores.  Once bought, they soon meet their maker in the steamer or boiling water.

At first in this country, lobsters were so copious and abundant they were only fed to slaves, indentured servants, prisoners, paupers, lower caste folks, and poor children — much to their chagrin. In contracts, employers went so far as to bar impoverished employees and laws were even passed, from eating this demeaned crustacean more than twice per week. Other than that, these “bugs” were deemed worthy of only being used as fodder, fertilizer, fish bait and fed to goats and pigs.

No longer.  Now, these omnivorous and sometimes cannibalistic sea scavengers which eat bottom food are the grub of the genteel. Moreover, the leggy lobster population is sorely depleted due in large part to the warming and acidification of the oceans which degrades their hard exoskeleton, giving them a form of osteoporosis.  They, along with other shelled animals, are unable to extract calcium carbonate from the water.

A lobster fishermen’s job is quite demanding and rife with risk, darkness, sea swells, fierce body slamming wet sprays and for those unfortunate enough to find themselves overboard, the frigid drink.  As big pharma loves to tout, sometimes this seemingly serene drug can result in death.

LOBSTER WITH FETTUCINE, TAGLIATELLE, OR PAPPARDELLE, GARLIC & CREAM

2 lobsters, 1 1/2 lbs each

2 T butter
1 small carrot, chopped
1 celery rib, chopped
bay leaves
A few thyme sprigs
3 C water

3 T extra virgin olive oil
1 small onion, finely diced
4-6 plump, fresh garlic cloves, peeled and minced
1 t hot red pepper flakes
Sea salt and freshly ground pepper

1/2 C white wine
1 1/2 T tomato paste

3/4 C heavy whipping cream
1 lb linguini or pappardelle pasta, fresh or dry (if dry, follow the instructions on the box)
3-4 T chopped parsley or cilantro leaves
2-3 t lemon zest

Steam or boil lobsters for 5-6 minutes. Cool to room temperature under somewhat cool water. Separate claws and tails from lobster heads and remove tail meat from shell. Pull away black vein and discard, then cut meat into 1/2″ slices and set aside. Firmly yet gently hit claws with a wooden or metal mallet, without removing meat, and set aside.

With a heavy blade, split lobster heads in half lengthwise. Remove and discard stomach sacks and tomalley, if wanted, and roughly chop tail shell. Heat butter in a heavy saucepan or skillet over medium high. Add heads and shells, with juices, and sauté for about 1 minute. Add carrot, celery, bay leaves and thyme and cook, stirring, for 1 minute more. Add 3 cups water and simmer rapidly for about 10 minutes to reduce by half. Strain, discarding shells, herbs and vegetables. You should yield 1 1/2 cups rich lobster stock.

Wipe pan with a towel or paper towel and return to stove over medium high heat. Warm the extra virgin olive oil in the saucepan or skillet, then add diced onion, garlic and hot pepper flakes. Season generously with sea salt and freshly ground black pepper. Cook, stirring, until onions are completely soft, about 12-15 minutes.

Add wine and simmer rapidly for 2 minutes, then add tomato paste and lobster broth. Simmer for about 5 minutes, then add cream and simmer until sauce has thickened somewhat, about 5 minutes more. Turn off heat and adjust seasoning.

Meanwhile, bring a large pot of amply salted water to a boil. Once roiling add pasta and cook until al dente. Reheat sauce, add cracked lobster claws and simmer for 2 minutes. Add sliced lobster meat and cook for a minute or less, until just heated through. Drain pasta and add to sauce, tossing to coat noodles with lobster, then transfer to serving bowls. Arrange one claw on top of each serving and sprinkle with parsley or cilantro and lemon zest.

LOBSTER SALAD

2 lobsters, 1 1/2 pound each

1/2 C homemade mayonnaise (see below)
Fresh lemon juice, to taste
2 t thinly sliced chives
1/2 C basil leaves, chiffonaded
Sea salt and freshly ground pepper

Bring amply salted water to a boil in a large, heavy pot and cook the lobsters for around 6-7 minutes. Remove the lobsters from the water and allow them to reach room temperature by running them under water. Once cooled, remove the claws and knuckles from the lobster, cut the lobsters in half lengthwise and trim off the smaller legs. Remove the lobster meat from the shells, reserving the bodies and cut the meat into 1/2″ pieces.

Accoutre the lobster meat with mayonnaise, lemon juice, chives, basil and season to taste with salt and pepper. Serve on small salad plates.

Mayonnaise

4 large local egg yolks, room temperature
2 T Dijon mustard
2 t white wine vinegar or fresh lemon juice
1 t sea salt
Tiny pinch of cayenne pepper

1 1/3 C canola or grapeseed oil

Separate egg whites from yolks. Egg yolks contain a natural emulsifier, lecithin, which helps thicken sauces and bind ingredients.

With a balloon whisk, whip together the egg yolks, mustard, wine vinegar or lemon juice, salt, cayenne pepper in a medium glass or metal bowl. Do not use plastic.

Add a few drops of oil while whisking; then pour in the oil slowly, in a very thin stream, while whisking vigorously with the bowl tilted at an angle on a folded towel. The emulsion should become thick enough to hold its shape and appear voluptuously creamy. Be patient because if you add the oil too rapidly the mayonnaise will break and turn soupy.

If the mayonnaise is too thick, it can be thinned by whisking in a little water.

Stored in the refrigerator, the mayonnaise should last 4-5 days.