Live Real. Eat Real.

Even Better Better Than Miracle Whip

Oh, look – I’m alive!

Sorry for the lack of posting, but real life has been, well, real.  Our garden is coming along quite nicely, although that is more Beloved’s doing than mine. The man has been a gardening maniac; I will have pictures soon.  The Young One is home for the summer, and gainfully employed – HOO. RAY.  Darling Daughter has completed her two week certification course for becoming a state tested nursing assistant; she’s busy looking for a job and studying to take the state test (they make them wait a minimum of 7 to 10 days after completing the certification course).  Jolly has landed a coveted field position within her company and is making ready to move to Michigan, which means we’ll have The G Man quite a bit this summer while she makes the transition at work and finds a good place (read: within a good school district) to relocate.

As for me, I’m looking for a new refrigerator, since ours is slowly dying, working on approximately 793 gum paste flowers for a tiered cake I’m doing in early June, planning a groom’s cake as well as a tiered cake for a fall wedding, and juggling two crochet projects and a cross stitch project while trying to work my way through season 6 of Sons of Anarchy.  All while working a 50-hour week and gearing up for what looks to be an incredibly busy season of canning, freezing and otherwise preserving the produce from not only our own garden, but the CSA as well.

If I collapse from exhaustion right before Halloween, you’ll know why.

Despite all the busyness, I do have things to blog about, including this little gem.  Since I posted it, my Better Than Miracle Whip has been been one of my most popular recipes.  However, as written, it requires a piece of equipment not everyone has in their kitchen: a stand mixer.  It also takes a bit of time and even then, the results aren’t always consistent – sometimes it thickens up really well; other times, not so much.  Recently, thanks to many demos on the interwebz, I’ve discovered a way to make it consistently and in a fraction of the time it takes in a stand mixer.

If you don’t have a stick blender, I suggest you buy one.  Like, right now – they are simply amazing, and you can get a good one for under $35.  Not only does it make the most amazing mayonnaise (or, in this case, Miracle Whip knock-off) consistently in under 2 minutes, it’s versatile as hell – we use it for everything from pureeing cauliflower to blending soups to whipping cream.

So here’s an updated version of one of my most popular recipes.  It makes a bit less than the older version, but is easily be doubled if you need more, and tastes even better than the original.  It really should be its own food group.

Note: Leave out the honey, paprika and garlic powder, sub the vinegar with lemon juice and presto!  You’ve got mayonnaise.  Also, do NOT leave out the water, or you’ll end up with Miracle Whip flavored soup (yes, I speak from experience).

Better Than Miracle Whip.  The deliciousness that is Miracle Whip, homemade in less than 2 minutes!

Click the image to enlarge

Even Better Better Than Miracle Whip
 
Makes about 1 cup
Serves: 16
Ingredients
  • 1 large egg yolk
  • 1/2 teaspoon kosher sea salt
  • 1 tablespoon white wine vinegar
  • 1 tablespoon raw honey
  • 1/2 tablespoon Dijon mustard
  • pinch smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 tablespoon hot water
  • 3/4 cup cold pressed, high-oleic safflower oil
Instructions
  1. Place all of the ingredients except the oil in a tall, narrow glass or plastic container (such as the one that comes with the stick blender). Slowly and carefully pour the oil on top, taking care not to disturb the other ingredients more than you can manage.
  2. Insert the stick blender all the way to the bottom of the container. Turn it on and leave it there for at least 20 seconds - you'll see the bottom part of the mixture begin to thicken and emulsify. Keeping the blender running, slowly pull it to the top of the mixture. Gently submerge it to the bottom again; repeat the process 2 or 3 times until the mixture is completely blended and thickened.
  3. Scrape the excess off of the blender into the container and gently mix it in, along with any oil that may remain on the top. Cover and allow it to sit at room temperature for at least an hour before refrigerating.
  4. Nutrition (per serving): 98 calories, 10.5g total fat, 11.3mg cholesterol, 65.3mg sodium, 4.7mg potassium, 1.3g carbohydrates, <1g fiber, 1.1g sugar, <1g protein


3 comments

Carolyn says:

I love this recipe and I’ve been making it for months with my stick blender. I halved your original recipe but use two egg yolks and it comes out perfect each time! I’ll have to try it wth the paprika and garlic powder. I’ve never used hot water and haven’t had a problem–is it necessary if you only use 1 egg yolk?

Thanks for the update and I hope you can find some time to relax this summer!!

Carolyn

Suzanne says:

I can’t imagine life without a stick blender.
I use mine a ton!

Lisa says:

*looking forward to the garden info!*

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

 





From the blog

  • Sheldon

    Suzanne over at 24 At Heart is getting a Newfoundland puppy in a few weeks, and is asking for name suggestions.  If you think …


  • Mexican-Stuffed Spaghetti Squash

    Happy…middle of September?  How the heck did THAT happen?? Before we know it, Autumn will be upon us.  In fact, it’s coming early from …


  • The Button Infinity Scarf

    Say hello to The Incredible Shrinking Girl. Since moving in with us in late April, Darling Daughter has lost about 50 pounds.  It’s amazing …




Archives