Now, my grandparents always liked Miracle Whip Salad Dressing. I hated to have sandwiches at their house because this feast consisted of Wonder White bread, pimento loaf deli meat, American cheese, and Miracle Whip.
1 room temperature egg
1 room temperature egg yolk
1 tsp Dijon mustard
1 1/2 tbls lemon juice, fresh or bottled
1 tbls whey (either make yogurt or buy organic yogurt at the store)
3/4 – 1 cup extra virgin olive oil
dab of salt
1. Separate your egg yolk. I use this handy-dandy egg separator from Pampered Chef.
2. Throw, dump or toss your room temperature whole egg, egg yolk, salt, lemon juice, mustard and whey into your food processor, Vita Mix or blender.
Please make sure to put the lid on your blender container. Eggs make good hair mousse, but I wouldn’t recommend adding mustard to your hair.
3. Mix, beat, or whip ingredients until they are well blended. (Sounds rather violent, doesn’t it?)
4. Add olive oil drop by drop while the blender motor is running, torturing the eggs to achieve the desired consistency you want. I don’t always follow this painfully slow process, due to three children hanging on my leg. I have been known to dump most of the olive oil in at once, but it doesn’t become thick as easily. Please note that homemade mayonnaise will be slightly more runny than imitation, non-nutritional mayonnaise.
Sorry. I am being harsh. And I have a confession to make–I have both store bought mayonnaise and homemade mayonnaise in my fridge!