It has no water, nor any acid.

But a better thought is "what are you making?" Because that will allow us to make intelligent suggestions.

future applications.

Lemon peel soaked in vinegar might work, but I would only try it in articulo mortis.

You just need the equivalent acid. White wine vinegar would probably be best, but any vinegar would do.

with a little lemon peel or coriander.

If the problem with having lemon juice on hand is long term storage / low usage, consider finding a little tiny bottle of citric acid to add to your lemon peel?

If the former, it will taste different: lemon juice is acidic, while the peel mostly contains oils (I don't know how well they dry). If the latter: no - you need the acidity to help emulsify the oils in the yolk and create the mayonnaise base.

although I do put it on the seafood. Just mayo, chopped capers, and relish for the sauce.

would give it the same zip. Even if it did, I think you'd have to use an awful lot of dried peel to equal one tablespoon of fresh juice, more than you'd want to add to the recipe...

I used to carry these with me all the time when backpacking and discovered they are pretty handy for home use when you're out of the real thing.

Not as good as an actual lemon, but they are shelf stable and keep for a long time.

Even a package of unsweetened lemon Kool-Aid will work.

I always have one of those little lemon shaped juice squeezers in my fridge and they don't go bad.

Last edited Sat Dec 7, 2013, 08:27 PM - Edit history (1)