The mayonnaise master thread
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Redcat
Veteran Member
I think I am responsible for the thread drift about mayo. But it was a cost comparison.
Duke's for the win.
I like most mayo, but once I tried Duke's I was hooked. Now I have gallons of it, hehe.
And Miracle Whip is nasty. Hubby made tuna salad with it once, after I reminded him "mayo please". I couldn't eat it.
Duke's for the win.
I like most mayo, but once I tried Duke's I was hooked. Now I have gallons of it, hehe.
And Miracle Whip is nasty. Hubby made tuna salad with it once, after I reminded him "mayo please". I couldn't eat it.
subnet
Boot
The two products really are different, my wife is in the same camp as you, she got me to try it one time...never again. Lol
They have their own sauce, prob mayo based..like thousand island dressing.
Bumblepuff
Veteran Member
Bumblepuff
Veteran Member
The Hammer
Has No Life - Lives on TB
Forget mayo...
Bumblepuff
Veteran Member
The smell accompanied by moans.My question is how did they know he was, did someone watch
Bumblepuff
Veteran Member
Walrus Whisperer
Hope in chains...
Cilantro is disgusting. It tastes like soap.
Fake Shemp
Banned for resurrecting the mayonnaise thread
Shit, It’s way worse than I thought. Looking forward to the blood pudding thread.
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I don't eat cilantro by itself, thus I wouldn't know. Nor for that matter do I eat any herb by itself. Evidently you have unusual culinary tastes.Cilantro is disgusting. It tastes like soap.
There are no decent fast food outlets within about 20-30 minutes of my AO.
That's genetic! Yep, tastes like soap to me, too... 2 kids can't stand it, 2 love it..Cilantro is disgusting. It tastes like soap.
Summerthyme
Mary Contrary
Inactive
Cappy is that you again??? Kool!!
momma_soapmaker
Disgusted
Why am I in the mayo thread? Lol
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33dInd
Veteran Member
Your forgetting c rations.
Tobasco was a must have
Especially that which was dated stamped from Korea
packyderms_wife
Neither here nor there.
Actually the majority of the mayos on the market contain lemon juice, not vinegar.
You know too much about this. Are you CIA?
The Untold Truth Of Miracle Whip - Mashed
Mayonnaise alternative Miracle Whip's journey went from a Chicago World's Fair debut to a role in a Lady Gaga music video with many exciting stops in between.
www.mashed.com
It's creamy. It's white. It's slathered all over your turkey sandwich. It's ... not mayonnaise. No, today we're talking about mayonnaise's sweeter, spicier, and all-American little sibling: Miracle Whip. You can make mayonnaise at home, but Kraft needed a special machine (called, not coincidentally, a Miracle Whip) to develop the emulsified, fluffy "salad dressing" loved by millions of Americans (and probably loathed by just as many). Miracle Whip is a product of America's love affair with industrialized food in the 20th century, much like Jell-O salads and Kraft macaroni & cheese.
Miracle Whip's journey has taken it from the Chicago World's Fair to the fridges of Depression-era America to a co-starring role in a Lady Gaga music video. It may not be everybody's cup of tea, but you certainly couldn't accuse it of being boring. Whether you like Miracle Whip's distinctive taste or prefer the comforting creaminess of mayonnaise (or like both in different contexts) this spread's story is one worth telling.
It debuted at the 1933 World's Fair
Read More: The Untold Truth Of Miracle Whip
According to Kraft's official history, Miracle Whip's first public appearance was at the 1933 World's Fair. Per Dining Chicago, that fair was dubbed the Century of Progress Exposition. Held in Chicago's Northerly Island, the Exposition was meant to showcase the wondrous products and innovations American industry was able to create (via Encyclopedia of Chicago). Its other purpose was to distract Americans from the hardships of the Great Depression and show that there were still positive developments happening in the world. Kraft's futuristic, industrially-made mayonnaise replacement would have fit right in with the consumer paradise the Exposition was selling to the public.
There is an alternate history of Miracle Whip as well. According to Salem, Illinois' website, Kraft actually bought the recipe for the dressing from the Salem restaurant Max Crossett's Cafe in 1931. Dining Chicago clarifies that this origin story is just a myth and that Kraft developed Miracle Whip in-house. There is a nugget of truth to the story, however: When Kraft decided to develop a jarred mayonnaise, the company bought several recipes from smaller businesses in order to perfect its own product.
Miracle Whip was a surprising hit during the Great Depression
Kraft actually started making mayonnaise before it developed Miracle Whip. The company's mayonnaise business dates back to 1926 (via Grog to Grits). While mayonnaise did well for Kraft at first, the onset of the Great Depression tanked the condiment's sales. With households looking to save money wherever possible, many people realized it was cheaper to just make mayo at home instead of buying the jarred stuff.
The sudden drop in mayo sales inspired Kraft to come up with a product that was mayo-like that the company could sell at a higher profit margin. According to Dining Chicago, a Kraft employee named Charles Chapman invented a machine that could emulsify different ingredients together into a creamy mixture. This machine, which Kraft displayed at the Century of Progress Exposition alongside its new mayo substitute, was called the Miracle Whip, which is how the spread got its name. Kraft's mayonnaise alternative was an instant success, becoming the nation's best-selling salad dressing within half a year of its debut (yes, it was marketed as a salad dressing).
It's a riff on boiled salad dressing
grey_and/Shutterstock
Although Miracle Whip was in some ways an innovative product at the time it was released, it was also based on a very old-fashioned food. Miracle Whip is basically a blend of mayonnaise and boiled salad dressing (via Dining Chicago). Although you don't see homemade boiled dressing on many dinner tables these days, it used to be a household staple. According to Cook's Info, in the days before mass-produced vegetable oil (a necessary ingredient for making mayonnaise) or jarred mayonnaise was widely available, boiled dressing was the easiest, most cost-effective way for cooks to make a creamy, mayo-like sauce at home.
Although there are many variations on boiled dressing, it always starts with a base of eggs and vinegar emulsified with some kind of liquid — generally water, milk, or cream. This mixture is seasoned with sugar, salt, and spices, then cooked until thick. Often, a little starch is added as well to thicken the mixture even more and stabilize the emulsion.
Miracle Whip is not mayonnaise
Keith Homan/Shutterstock
Miracle Whip contains many of the same ingredients as mayonnaise, like eggs, oil, and vinegar, but it cannot legally be sold as mayo in the U.S. The main difference between Miracle Whip and mayonnaise comes down to the amount of oil that is used. The U.S. Food and Drug Administration mandates that mayonnaise must be at least 65% oil. Miracle Whip falls below that threshold, which is why it's labeled as dressing instead of mayo.
Although it can't legally be called mayonnaise, Miracle Whip can be used in pretty much any context you would use mayonnaise in, from spreading on sandwiches to dressing potato salad. However, dishes made with Miracle Whip will not taste the same as if you made them with mayo. Miracle Whip has a distinctively tangy flavor with more sweetness than traditional mayo, and that taste will come through in your recipes. It's also more assertively seasoned with spices, so its flavor is less neutral than that of traditional mayonnaise.
Read More: The Untold Truth Of Miracle Whip
Miracle Whip may be sweet, but it's not really dessert-level sweet. It still definitely tastes like something you'd want in a creamy salad or on a sandwich rather than something you'd add to a dessert. Despite this fact, creative home cooks have found a way to put Miracle Whip in places you'd never expect. One example is this recipe for Miracle Whip chocolate cake written by a homemaker living in Texas sometime in the mid-20th century (via Texas Hill Country). The instructions say to beat the Miracle Whip and sugar together to start the batter, with the Miracle Whip taking the place of a more traditional fat source like butter or oil.
We would guess that Miracle Whip cake is an offshoot of mayonnaise chocolate cake, a World War II-era invention that allowed cooks to make dessert during a time when fresh ingredients may have been hard to come by. The Texas Hill Country Miracle Whip chocolate cake recipe appears to come from this tradition, as it requires no butter or eggs.
Miracle Whip has a British cousin
tanpanamanoob/Shutterstock
America doesn't have a monopoly on packaged mayo-like salad dressings. According to Cook's Info, the U.K. is mad about salad cream, a bottled boiled dressing. Salad cream actually predates Miracle Whip by a couple of decades. Per The Guardian, Heinz released the product in 1914 after a long period of research and experimentation. It was Heinz's first U.K.-exclusive food.
Salad cream became solidified as a major component of the British diet during World War II when ketchup was scarce. It helped make dull meals cooked with rationed ingredients taste a little bit more interesting. However, in more recent times, real mayonnaise has become more popular in Britain. Heinz was actually considering ending salad cream production in 2000, but public outcry caused the company to reverse its decision. Heinz also stoked consumer outrage when it tried to rename salad cream to sandwich cream in 2018. After the vast majority of customers opposed the change, Heinz decided to stick with the salad cream name (via the Daily Mail).
Much like Miracle Whip, salad cream is tangier and lower in fat than mayonnaise, with more vinegar and less oil and egg.
Read More: The Untold Truth Of Miracle Whip
There's more at the link but I lost interest.
packyderms_wife
Neither here nor there.
No, just allergic to all varieties of citrus fruits.
Bumblepuff
Veteran Member
AlaskaSue
North to the Future
Oh yeah…if I want Mayo, I’ll whip it up myself. Miracle whip is sacrilege!!
The Hammer
Has No Life - Lives on TB
Goya brand has a ketchup and mayo mix in a squeeze bottle. Ew. But I know there are people that love that stuff but ... ew.
Easy Mayo Biscuits
1 c. self-rising flour
1/2 c. milk
1/4 c. mayo
Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups. Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups. Bake until golden brown, about 30 minutes .
1 c. self-rising flour
1/2 c. milk
1/4 c. mayo
Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups. Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups. Bake until golden brown, about 30 minutes .
yellowlabz
Veteran Member
I wasn't going to comment but since this now has 5 pages, why not?? LOL. When I say I want mayo on something, I ALWAYS mean Miracle Whip. One time I bought real mayo and made macaroni salad -- eww. Guess I was raised thinking Miracle Whip was mayo so that is what I want as an adult. (I don't mean to offend the mayo crowd, to each his own 
)
)
vessie
Has No Life - Lives on TB
I’d rather drive a nail through my tongue than to eat Miracle Whip. VMan, I'm glad I stopped by this thread. It reminded me I need to pick up a jar of Miracle Whip tomorrow when I go to the store.
Bridey Rose
Veteran Member
You are a non-taster. It's genetic. It tastes like soap to my nutrition and cooking instructor, too. She explained why: it's in the genes.Cilantro is disgusting. It tastes like soap.
Those of us who are tasters get to enjoy the most delicious herb in the world. It doesn't taste like soap to us. I can't get enough of it. I even buy the tubes of cilantro so I can liberally squeeze it into my food without having to wash, stem, and chop the herb. Yuu-umm!
greysage
On The Level
I put ketchup and mayo on my hamburgers. Thanks!
bbbuddy
DEPLORABLE ME
A substitute for cilantro is culantro. Stronger, so use less. Not destroyed by heat so you can add to cooked dishes, not just at the end. Affects fewer people than cilantro so they can enjoy the taste.
Walrus Whisperer
Hope in chains...
Bumblepuff
Veteran Member
