what did i do wrong with my dip.....

I made some blue cheese dip today and something went terribly wrong. I made it once before and it was AWESOME! I did do something different this time. It is a combination of sour cream and mayonaise, but i didnt have mayo so i used Miracle Whip instead.

Could that have been it? I am sooo disappointed, i used alot of blue cheese in here and it feels like a waste.

ideas anyone....

girl, let me preach it to ya! IMO, subbing miracle whip for REAL mayo is futile. mayo is salty, a bit tangy, rich, heavy, and not sweet and...ahhh, perfect (lol)...there's just no comparison if you ask me. i'm a total mayo freak (it's unhealthy) and my fridge has a very large jar of hellman's in it at all times. if hellman's is too pricey for any fellow mayo afficionados out there, try the mayo brand that aldi's carries. my mom buys it and it's less expensive but almost as good as hellman's. it has a yellow label and lid.

so becky, next time you prepare something with mayo as a main ingredient, try the hellman's and see what i mean

::dismounting soap box::

girl, let me preach it to ya! IMO, subbing miracle whip for REAL mayo is futile. mayo is salty, a bit tangy, rich, heavy, and not sweet and...ahhh, perfect (lol)...there's just no comparison if you ask me. i'm a total mayo freak (it's unhealthy) and my fridge has a very large jar of hellman's in it at all times. if hellman's is too pricey for any fellow mayo afficionados out there, try the mayo brand that aldi's carries. my mom buys it and it's less expensive but almost as good as hellman's. it has a yellow label and lid.

so becky, next time you prepare something with mayo as a main ingredient, try the hellman's and see what i mean

::dismounting soap box::

I'm with you, sister! ( won't touch that Miracle Whip stuff- give me Hellman's or nothing at all).

Deb

lol.....your post made me smile jessie..... there is a fine divide with miracle whip and mayo aficionados. Personally, we love miracle whip in our sandwiches here at my house, as well as in potato salad. But with this dip i was just trying to save money and didnt want to buy a whole jar of mayo just for the dip, i didnt want to buy the walmart brand. For mayo, i do prefer hellmans as well.

Well, i guess i learned my lesson and will keep a jar of mayo on hand for my dips and stuff.........

anytime, becky. i love hotbytes, espescially the kitchen section. i love talking food and sharing recipes and ideas. i just wish this section were as popular with everyone as the restaurant section. i could chat about cooking all day long

anytime, becky. i love hotbytes, espescially the kitchen section. i love talking food and sharing recipes and ideas. i just wish this section were as popular with everyone as the restaurant section. i could chat about cooking all day long

i am the same way....i noticed today that i have a bunch of threads started on this forum....how sad i thought...lol....

my husband just told me today: if you post all these questions about food they are going to think you cant cook.....lol..... he quickly cleared himself by saying, i mean you can cook, just saying....lol...

I think you are going about it the right way!

You talk about your experiences- the good and bad. When the ego is checked at the door and we aren't afraid to be wrong, I think the entire community learns and grows. To be honest with you, I have made that substitution goof before, just on egg/tuna salad. Would I have made the same substitution given your same circumstance? Probably! I think I can speak for others when I tell you that you just saved me time, money and disappointment in the future...

Keep up the good work!

You talk about your experiences- the good and bad. When the ego is checked at the door and we aren't afraid to be wrong, I think the entire community learns and grows.
Keep up the good work!

Right on My Brother.

Does anyone else use Duke's mayonnaise?

I was making something once and realized that I was out of mayonnaise. Rather than take the time to run to the store, I decided to try to make it from scratch. I had never made mayo before and honestly assumed that it wouldn't be all that great.

I was pleasantly surprised to find it was really good.. and REALLY EASY to make. Takes about 2 minutes & six ingredients most people have on hand.

BASIC MAYONNAISE RECIPE (from Donna Haye's "Modern Classics Book 1")
--------------------------------------------------------------------------------------
1 egg
1 tablespoon lemon juice
2 teaspoons Dijon mustard
sea salt & ground white pepper
1 cup (8 oz.) vegetable oil

Blend the egg, lemon juice, mustard, salt and pepper in a food processor or blender until well combined.
With the motor running, pour the oil in very slowly in a thin stream and process/blend until the mixture is thick & creamy.

Makes 1-1/4 cups

Alton Brown's mayonnaise recipe is pretty good too - much the same as what Leanne posted, just with dry mustard instead of wet, a little sugar, and a more flavorful oil than vegetable.

Everyone should also take note (sorry if I'm stating the obvious), that homemade/natural mayonnaise will NOT keep like Hellman's or other store bought brands - there are additives in the store bought stuff that preseves shelf life. Remember that we're talking raw eggs here. I wouldn't keep homemade much past a week.

Alton Brown's Mayonnaise:
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn

Directions
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

From: http://www.foodnetwork.com/recipes/alto ... index.html

since my mistake with the miracle whip, i have been reading about mayonnaise the past few days. From what i understand it is safe to leave mayo out, or take it to the park, as in salads. I dont mean to leave it out forever, but it uses the same procedure that i saw Robin mention quite a few times.....the word escapes my mind right now, but it is when the food is cooked at super high temperatures to extend the shelf life.

since my mistake with the miracle whip, i have been reading about mayonnaise the past few days. From what i understand it is safe to leave mayo out, or take it to the park, as in salads. I dont mean to leave it out forever, but it uses the same procedure that i saw Robin mention quite a few times.....the word escapes my mind right now, but it is when the food is cooked at super high temperatures to extend the shelf life.

It also has vinegar in it which inhibits bad bug growth.

since my mistake with the miracle whip, i have been reading about mayonnaise the past few days. From what i understand it is safe to leave mayo out, or take it to the park, as in salads. I dont mean to leave it out forever, but it uses the same procedure that i saw Robin mention quite a few times.....the word escapes my mind right now, but it is when the food is cooked at super high temperatures to extend the shelf life.

would that be pasturizing?

Does anyone else use Duke's mayonnaise?

is that the yellow-labeled aldi's brand i mentioned above? i can't think of the name of that stuff for the life of me.

[Robin Garr]

the same procedure that i saw Robin mention quite a few times.....the word escapes my mind right now, but it is when the food is cooked at super high temperatures to extend the shelf life.

Hmm ... UHT, ultra-high-temperature pasteurization? I don't think you could do that at home, though, Becky.

You do need to be reasonably careful with mayo - keep your hands clean when you make it, use fresh eggs (I'd suggest local free-range rather than industrial eggs. If you're really nervous, you can even buy pasteurized eggs at most groceries now).

I'll say this, though: I got my lesson in mayonnaise and food safety when I was stupid enough to dip my fries into a bowl of mayo sitting out on the table at a little rosticeria in Cuzco in the Peruvian Andes. I have never been so sick in my life! I sat up half the night reading Lonely Planet and trying to figure out if I was going to die, and the second half of the night kind of hoping I would.