Friday, September 21, 2007

I'm the Mayonnaise in This Sandwich

Sibling rivalry. It bites. Big time. I always said that we had Bug for Dog's benefit--he was too entrenched in the benefits of being an only child--and God sent us Princess for Bug's benefit. For the past few years, ever since she became mobile, Princess and Bug have been best buddies and do everything together. This tendency is still there, but perhaps it is an age/stage thing, but now this "attached at the hip-ness" is accompanied by continual squabbling. I don't get it. I really don't. When someone works my last nerve, the place I most wanna be is the furthermost from their presence. Not these two. Everything must be done with the company of the other, even if it means that they are going to bicker over their use of space to the smallest centimeter.

Somehow, despite my best intentions, I always manage to get sucked into this. I've tried to take the strategy of letting them resolve their differences between them. I mean, they have to learn how to get along and I don't want to always be the referee. At some point in time, however, the decibel level begins to approach aircraft velocity and a mother must needs step in. I usually "ground" them from each other. They can go about their day and do what they want, but they have to do it separately from each other. Any communications have to go through me. Yep. I'm the mayonnaise in this sandwich.

Speaking of which, I scored a major coup at the grocery store today thanks to my gardening mentor's discovery: Hormel Natural Choice deli meats. Shelly at Hormel assures me that while "natural flavorings" is proprietary information--doesn't that just fash you?--it doesn't contain any soy, dairy, or corn, nor anything that was such in a previous incarnation. Looks like sandwiches are back on the menu! Another bugaboo of ours is what to put on the sandwich. I've sussed out a safe deli meat line, a safe mustard, a safe and delicious for the mayonnaise.

Every new mayo recipe I've seen tags a raw egg/salmonella disclaimer to it, so I suppose I should lemming along with the rest and preface this recipe with one. To be honest, though, given the descriptions given by Michael Pollan and Joel Salatin on the conditions the chickens producing these battery eggs, I don't think I'd venture using them for mayonnaise either. Fortunately, we get what I call "yard eggs" which is a step beyond the murky term "free range" which often is a way of saying, "Our cages are slightly larger or have slightly fewer chickens than the Industrial Guys." Ours comes from a friend whose chooks run loose through his yard and his children Easter Egg hunt every single day.

Once again, I am thankful for having an antique cookbook on my shelf. Those were the days! I dip into the riches of The American Woman's Cookbook by Ruth Berolzheimer published in 1938, pg 448, tweaked our way. For this, I used rice bran oil and a touch of maple syrup. Tool Guy deemed it as good as Miracle Whip. I'd call that satisfaction.


2 uncooked egg yolks
1/2 tsp. salt
1 T lemon juice
1/4 tsp. pepper
1/4 tsp. paprika
1 T maple syrup
1 cup rice bran oil

To yolks, add dry seasonings, blend thoroughly, add vinegar or lemon juice and beat again. Add oil gradually while blending. The mixture should be thick and creamy. Should mayonnaise curdle, begin with a third egg yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. At time a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third egg process will, however, usually restore it.

Bug and Princess will--I am told and I'm taking on faith--one day reach a level of equanimity in their relationship. Today, however, isn't that day. I have hope. After an afternoon of being excluded from each other, Bug creeps up and penitently says, "I'm ready to tell Princess I'm sorry." Peace reigns.

For the next five minutes.


Anonymous said...

I *think* I found your site through a traditional cooking forum, owned by KerryAnn, but I've been at so many sites tonight I can't remember for sure!
At any rate, I am glad to have found this - it is delightful!
I was just feeling sad for myself a couple of days ago, too, when I tasted Mayo for the first time in ages, and thought I was stuck with it by eating NT - gluten/casein free. How good to know I can still make my beloved "miracle whip" and be safe. :)
Thank you for sharing!

Loztnausten said...

Yes, I do hang out at KerryAnn's place often. I'm glad you've found something that makes your tastebuds sing!

Thanks for visiting and for your gracious words!

Anonymous said...

Add a touch of taragon (or taragon vinegar) to your whip and see if it isn't just like Kraft's!

Anonymous said...

Hi, I just found your site through a link in a yahoo food-drying group that I'm in. I LOVE it! We are at the "Everything-free diet" that you talked about in one of your blogs. It is hard to figure out what to eat. I was wondering if you could substitute egg substitute or flax-seed with water for the eggs, as we can't eat eggs? Thanks so much. I read through a couple of your blogs tonight-you are quite funny and have an incredible vocabulary!!!