>On Sat, 11 Sep 2004 14:16:58 +0200, Petra Hildebrandt wrote:

>>>>Is it possible to make mayo in like 40 minutes and store it for a week?
>>>>i'm not trying to make some fancy stuff. I just want to add something
>>>>to my tuna, in massive quantities, to make it edible.

I wouldn't make a great quantity at home for fear of separation over
time, although I've made small batches to show off a special recipe.
Unless you have some objection to store-bought, it is certainly cheap
enough, thoroughly emulsified, and easily stores for a long time.

It doesn't take 40 minutes to make mayonnaise -- more like 5. But
unless I wanted to use an especially flavorful oil or omit salt
altogether, I'd just buy a big jar.