Hey you mayonnaise gobblers out there. You know who you

[rzemanfl]

are. Bring it on! You eat tasteless white goop on your sandwiches!

Miracle Whip rules!

I love a good DU fight.

[trof]

1. If you like sweet mayo.

[querelle]

2. Miracle Whip.....

is just bull semen with added sugar.

Q

[Bunny]

3. You got a problem with bull semen with added sugar?

:shrug:

[rzemanfl]

13. Yeah, the sugar tends to give my heifers urinary tract infections.

I don't care as long as the red ones don't get it before the Rabbi can check them out.

[flvegan]

4. Pfft...Vegenaise, dammit.

[querelle]

5. Interesting.......

What's it made with?

Q

[jmowreader]

9. Here's the label

http://www.vegenaise.com/vegenaise_nutrition.php

They appear to be emulsifying vegetable oil with the lecithin found in soy. Pretty sharp.

[flvegan]

11. The grapeseed version is to simply die for.

Okay, maybe not DIE for, but it's yummy.

[rzemanfl]

14. If you want to show off, get the grapeseed version made from

seedless grapes, it's exceedingly rare and expensive.

[Chan790]

28. I agree. Vive le Vegenaise.

Vegenaise kicks Miracle Whip and mayonnaise collective asses.

Mayo is simply gross, not just because it's basically curdled eggs suspended in oil. It's also smells bad and is a breeding ground for bacteria. We used to use it in college in environmental health lab as a growth medium.

[KayLaw]

6. Goodness!

Are you saying you don't like mayonnaise? It's so delicate and subtle, the food of the Gods, for Pete's sake. Anyone who doesn't like mayonnaise has bad taste . . .period.

[SacredCow]

7. I agree.....

Mayonnaise is totally counter-culture! Ponder the similarities between "Mayo" and "Mao"

[rzemanfl]

16. Is it true that if you put mayonnaise on Velveeta cheese you can

blow up an airplane with it? Seems like a dangerous combination of Kraft and non-Kraft foods.

[Avalux]

8. Miracle Whip - high fructose corn syrup!!

'Nuff said. ;)

[AirmensMom]

10. I grew up on Miracle Whip.

:puke: I buy Hellman's Mayonnaise. :9

[rzemanfl]

12. Apostate. n/t

[NewWaveChick1981]

15. Dissenting voice here. I fucking HATE mayonnaise and its

cousins such as Miracle Whip! :puke: Tasteless white glop is right.... :hi:

[rzemanfl]

17. Mustard? Butter? Margarine? Dry? What? n/t

[NewWaveChick1981]

18. Mustard, preferably brown. Yellow will do in a pinch.

And oil and vinegar dressing with Italian spices if it won't clash with the sandwich contents. :)

[rzemanfl]

21. If the terrorists interupt the Miracle Whip supply I could live with

those choices.

[NewWaveChick1981]

22. OK. As long as that's settled.

:hi: :)

[querelle]

19. But! But!

How do you make tuna salad without mayo?

Q

[NewWaveChick1981]

20. I put a little olive oil in it.

Tastes just fine! :)

[driver8]

23. Miracle Whip is ca ca...

My mom eats that nasty sh*t. Yuck!!!

[RumpusCat]

24. I'm with you, Miracle Whip is the best!

Some might argue, as some have, that mayonnaise is the Al Queda condiment.

:evilgrin:

[BreweryYardRat]

25. Duke's mayo kicks ass.

Miracle whip and all your other crap is nothing compared to Duke's.

[jmowreader]

27. And Duke's sucks ass compared to homemade

Mayo is so easy to make, and it's so much better than the packaged kind, no one should ever buy it.

You need:
a cup of salad oil. DO NOT, WHATEVER YOU DO, use straight olive oil unless this is going to be Caesar salad dressing; if it is, that's what you're supposed to use. Straight olive oil gives a general-purpose mayonnaise a really strange taste. Soybean or canola oil is probably best; they have a nice light color so your mayo will look good.
two egg yolks--yes, this has uncooked eggs in it. Google "illegal caesar salad" for especial entertainment value. I will tell you how to get this to not kill you.
2 tablespoons of some kind of acid, either small-citrus juice (lemon, lime, Key lime--the last is really good) or apple cider vinegar
a little bit of salt
a little bit of pepper
a little bit of any other seasonings you like.

If you have a stand mixer that's the best thing to use, but you can use a blender, a food processor or a wire whisk to mix this up. We'll assume you've got a power tool to use.

Start by getting everything associated with the mixer bone dry because water doesn't do this any good.

Next (EVERYONE READ THIS!!!) raise a container of water to between 142 and 150 degrees F. (Don't go to 160--you will end up with soft-boiled eggs.) Use a thermometer, temperature is important. Place the whole eggs in it and leave them there for 3-1/2 minutes (medium or large eggs) or 5 minutes (extra large or jumbo eggs). This pasteurizes the eggs, killing the bacteria, but leaves the eggs usable for this recipe. Now separate the whites from the yolks. Save the whites for meringue, put them in another recipe, cook and eat them, whatever you like. Now, they only recommend 142, but you know what will happen if you start out that low--the temp will drop below 142 due to the addition of cold eggs and you'll get no pasteurization.

Put the egg yolks and seasonings (not the acid!) in the machine's container and start it at a medium speed.

I like to put 1/3 cup of oil into one container and the rest in another because the 1/3 cup point is important here. Take your 1/3 cup of oil and start s-l-o-w-l-y adding it to the mixing container. We're talking like a drop at a time. You're making an emulsion, and too much oil added at one time will make your task harder.

Once you've got the first 1/3 cup of oil emulsified, you should have a reasonably thick mass at the bottom of your container. It will look like runny mayo and taste about the same way. Now start alternating between the oil and the acid. Once the acid is all used up, finish adding the rest of the oil, still very slowly.

After all of the oil is in the recipe, taste the mayo. Add more seasonings if you like.

You must refrigerate this. (Edited to put this at the END of the message...damn fumblefingers...)

[qnr]

26. I might put Miracle Whip in a tuna or chicken salad, other than that, it

sucks.