Oh, I’m running quite late today – so many things going on, so many things. I’m still working on my Spin Cycle post for this week, and since it will mesh rather well with Fight Back Friday I guess it’ll go up tomorrow.
At any rate, I’ve had a lot of requests lately, both via email and Facebook, for my homemade mayonnaise recipe (it’s here if you want it). However, if you read the post that accompanies the recipe, you see I wax rather poetic for a moment about Miracle Whip – mainly because it’s what I grew up on. Cut me some slack – I’m from the South and my mother disliked mayonnaise, so it’s what was in our house. (Besides, Beloved is fond of Miracle Whip, too – see? There are reasons we’re married.) Truth be told, I haven’t made the mayonnaise recipe as written in months because I’ve been working on a “real food” version of Miracle Whip, and I do believe I’ve hit it. It’s absolutely wonderful – far, FAR better than the stuff in the jar from Kraft. Tangy, with just a hint of sweetness – it’s making my mouth water just thinking about it.
Now I’m really missing cow’s dairy – this would make some KILLER pimento cheese.
Better Than Miracle Whip
makes about 2 cups
3 large egg yolks, at room temperature
2 tablespoons white wine vinegar
2 tablespoons raw honey
1 teaspoon salt
1 tablespoon Dijon mustard
1 3/4 cups light olive oil
Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
Add the vinegar, honey, salt and mustard. Beat for 30 seconds more.
Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream – it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Season to taste, if necessary.
If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.