For the Heck of It
Seeing as I wind up with a free egg white whenever I make my favorite mayonnaise, and seeing as the spouse prefers Miracle Whip anyway, I started experimenting with trying to approximate that tangy spread at home as well.
I followed my gut on the flavor profile and have landed on something that I think works.
I took my basic mayo recipe, and made the following changes:
- Egg white instead of yolk
- Sugar (~1 tsp)
- Way less Dijon (<1/4 tsp)
- White vinegar instead of the lemon juice and cider vinegar
So that nets out to:
- 1 egg white
- 1/8 tsp mustard
- 3/4 cup Canola (or other low fat, neutrally-flavored oil)
- 2 1/2 tsp white vinegar
- 1/4 tsp salt
- 1 tsp sugar