Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 Creamy Dill Dip 1 cup Miracle Whip 2 tbsp. finely chopped onion 1 tbsp. milk 1 tsp. dried dill Combine ingredients and chill. Great served with fresh vegetables. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 This is an interesting recipe, but I am always trying to make things from scratch. I am not sure if Miracle Whip is just a low fat mayonnaise or if it is something else. However, I am interested in figuring out how to make it from scratch because I do not like the flavor of miracle whip--I think it has to do with the quality of the vinegar they use. In fact, I also do not like the flavor of most commercially made mayonnaises and usually make my own from scratch with olive oil, dejon-style mustard, and basalmic or rice-wine vinegar. I want to make this recipe, but I do not want to use Miracle Whip--any ideas to construct my own " miracle whip " ? > Creamy Dill Dip > > 1 cup Miracle Whip > 2 tbsp. finely chopped onion > 1 tbsp. milk > 1 tsp. dried dill > > > Combine ingredients and chill. Great served with fresh vegetables. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 I am sure whatever mayo you typically use would work fine. wouldn't ya think? Just guessing here... Thia On 10/7/06, Kathleen M. Pelley <kmpelley wrote: > > <snip>usually make my own from scratch with > olive oil, dejon-style mustard, and basalmic or rice-wine vinegar. I > want to make this recipe, but I do not want to use Miracle Whip--any > ideas to construct my own " miracle whip " ? > > > Creamy Dill Dip > > > > 1 cup Miracle Whip > > 2 tbsp. finely chopped onion > > 1 tbsp. milk > > 1 tsp. dried dill > > > > > > Combine ingredients and chill. Great served with fresh vegetables. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 You mind sharing a bit more about how you make your own mayo?? Thanks! Thia > On 10/7/06, Kathleen M. Pelley <kmpelley wrote: > > > > > > <snip>usually make my own from scratch with > > olive oil, dejon-style mustard, and basalmic or rice-wine vinegar. I > > want to make this recipe, but I do not want to use Miracle Whip--any > > ideas to construct my own " miracle whip " ? > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2006 Report Share Posted October 7, 2006 Food Processor Mayonnaise 1 whole egg 1 tblsp rice wine vinegar or basalmic vinegar 1 tblsp dijon style mustard dash of salt 1 1/4 cups olive oil or any good quality vegetable oil With metal blade, process egg, vinegar [or lemon juice], mustard, and 1 tblsp oil for 60 seconds. Pour 1/4 cup oil into small pusher, add more as needed, but never have more than 1/4 cup at a time in the small pusher. If you do, it will dribble out too quickly. Process all of the oil. Taste and adjust seasonings. Cover and refrigerate. Makes about 1 1/2 cups. You could do this in a blender, but you would have to carefully dribble in the oil by hand. You can add all kinds of flavors to mayonnaise like garlic, herbs, etc. This recipe is great in potato and macaroni salad. There should be a way to make it without egg for the vegans among us, but I do not know the formula. Mayonnaise is just an emulsion as is hand lotion :-) Maybe someone can adapt the ingredients to a vegan version. The important part of the flavor is the quality of the ingredients, not the egg. Kathleen Eureka CA , " Thia .... " <bipolyf wrote: > > You mind sharing a bit more about how you make your own mayo?? Thanks! > Thia Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2006 Report Share Posted October 8, 2006 I love the Internet!!! Homemade Miracle Whip 2 egg yolks 1/2 teaspoon salt 1 tablespoon powdered sugar 3 tablespoons lemon juice or vinegar 1 1/2 cups oil 1 1/2 tablespoons flour or cornstarch 1 teaspoon dry mustard 1/2 cup boiling water 2 tablespoons vinegar salt Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice. Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly. Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice. Mix the flour, mustard, boiling water and vinegar together until smooth. Pour into a small saucepan and cook until smooth and paste- like (but not too thick). Slowly add this hot mixture to the mayonnaise and blend well. Pour in a container and cool in the refrigerator. Janis , " Kathleen M. Pelley " <kmpelley wrote: > > This is an interesting recipe, but I am always trying to make things > from scratch. I am not sure if Miracle Whip is just a low fat > mayonnaise or if it is something else. However, I am interested in > figuring out how to make it from scratch because I do not like the > flavor of miracle whip--I think it has to do with the quality of the > vinegar they use. In fact, I also do not like the flavor of most > commercially made mayonnaises and usually make my own from scratch with > olive oil, dejon-style mustard, and basalmic or rice-wine vinegar. I > want to make this recipe, but I do not want to use Miracle Whip-- any > ideas to construct my own " miracle whip " ? > > > Creamy Dill Dip > > > > 1 cup Miracle Whip > > 2 tbsp. finely chopped onion > > 1 tbsp. milk > > 1 tsp. dried dill > > > > > > Combine ingredients and chill. Great served with fresh vegetables. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2006 Report Share Posted October 8, 2006 I have a food processor, but I don't know what you mean by " small pusher " Blessings, Chanda - Kathleen M. Pelley Sunday, October 08, 2006 1:34 AM Re: Creamy Dill Dip Food Processor Mayonnaise 1 whole egg 1 tblsp rice wine vinegar or basalmic vinegar 1 tblsp dijon style mustard dash of salt 1 1/4 cups olive oil or any good quality vegetable oil With metal blade, process egg, vinegar [or lemon juice], mustard, and 1 tblsp oil for 60 seconds. Pour 1/4 cup oil into small pusher, add more as needed, but never have more than 1/4 cup at a time in the small pusher. If you do, it will dribble out too quickly. Process all of the oil. Taste and adjust seasonings. Cover and refrigerate. Makes about 1 1/2 cups. You could do this in a blender, but you would have to carefully dribble in the oil by hand. You can add all kinds of flavors to mayonnaise like garlic, herbs, etc. This recipe is great in potato and macaroni salad. There should be a way to make it without egg for the vegans among us, but I do not know the formula. Mayonnaise is just an emulsion as is hand lotion :-) Maybe someone can adapt the ingredients to a vegan version. The important part of the flavor is the quality of the ingredients, not the egg. Kathleen Eureka CA , " Thia .... " <bipolyf wrote: > > You mind sharing a bit more about how you make your own mayo?? Thanks! > Thia Quote Link to comment Share on other sites More sharing options...
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