It’s like algebra or geometry. You’re one or the other. I’m a Miracle Whipper. I once VERY SLOWLY made mayonaise. And it came out exactly right. Tasted just like it would have if I’d opened a jar. Just took millions of moments that ended up wasted.
You can make mayo in 15secs with an immersion blender.
I was a Miracle Whipper for years, but I started getting sick every time I ate any. I’m not sure if they changed their recipe, or if my food allergies are getting worse, but I don’t dare touch it any more.
I’ve learned to make a passable substitute using mashed avocado. I mixed the avocado with 2 tablespoons of lemon juice ahead of time and froze it in ice cubes, because I knew I’d never eat it all at once. Once avo-cube, with a teaspoon of very light olive oil, about 3 dashes of salt, and a dab of mustard, makes a pretty good miracle whip. It just takes a few minutes to get up the nerve to try it the first time, because of how weird it looks!
If it’s in your area get Dukes. Best Mayo Ever!!
Did the same turn abit ago.
This week I conquered Peruvian yellow sauce with the help of a women I met from Bolivia. (”Only the Northern Peruvian’s can cook” LOL! OK!)
I love when I can make exactly what I love in my own home.
It’s fun to discover stuff in the food world!
J. bet you get this.
You can make mayo in 30 seconds if you have a tall glass and a stick or immersion blender. I do this and it tastes great, but I do worry about the raw eggs.
30 SECOND MAYONNAISE
INGREDIENTS
¾ cup avocado oil or olive oil
1 whole egg, at room temperature
1 tsp white wine vinegar
1 tsp mustard - I like dijon or stone ground
1 tsp lemon juice
¼ tsp garlic powder
¼ tsp sea salt
¼ tsp pepper
Put the ingredients in the tall glass and use your stick blender. Adjust salt and pepper to taste. Done.