Monday, March 5, 2012
Mayonnaise or Miracle Whip?
Mayonnaise or Miracle Whip? Which side are you on? My husband and I disagree - so serious is this taste difference that I need to make two different batches of Potato Salad, Coleslaw, or Waldorf Salad. He's the All American Miracle Whip advocate, but being half Czech and French, you know that I'd be the Mayonnaise lover. Now if you have ever had homemade Mayonnaise, you know it's Nature's Most Perfect Food. But if you buy it in a jar, well, it's actually pretty close - especially if you buy the good brand - Best Foods here in California or Hellman's in the East. Buying it avoids the problem of "egg safety". When I was young, you could crack open any egg and use it raw without worrying about getting sick. (Although for as long as I can remember, a Cesar Salad called for the egg to be coddled [immersed in boiling water] for at least one minute.) I've substituted 2 or 3 minute soft-boiled eggs in Mayonnaise or Hollandaise Sauce and it's worked, but there are plenty of recipes that just won't turn out right without the raw egg. At any rate, I'd just as soon not experience John's grandmother Prune Whip anytime soon. Are you like Martha Stewart and missing all those old recipes using raw eggs?