(no subject)

[the_rck]

What's the difference between mayonnaise and Miracle Whip?

I put mayonnaise on the grocery list because Delia likes it. (Neither Scott nor I do.) Scott picked up Miracle Whip because he wasn't paying attention and just grabbed the first jar to hand. I'm trying to figure out whether to throw it out or to use it next time I make a sandwich for Delia and hope for the best.

Comments

[wyldbutterflies]

If you are worried about high fructose corn syrup or added sugars then go with the mayo. It took us a few months to switch from Miracle whip to mayo because the tastes were different. Since we are getting off unnecessary sugars, the miracle whip had to go. Now, we actually prefer mayo to miracle whip. But there is a definite taste difference.

But here's a Miracle Whip vs. Mayonnaise Primer (as per the web somewhere):

"In 1756, the French under Louis François Armand de Vignerot du Plessis, duc de Richelieu, captured Mahón on the Spanish-held island of Minorca. In honor of this victory, the duc’s chef created a new dressing for his master: Mahonnaise. It wasn’t until 1905, however, at Richard Hellmann’s New York deli, that Americans got to taste the goods. But boy, did it catch on! Within seven years, he’d mass-marketed the condiment as Hellmann’s Blue Ribbon Mayonnaise.

To be frank, mayo is one of those love-it-or-hate-it things. The lovers know that, in its most authentic form, mayo’s a pretty simple affair: raw egg yolks, oil, lemon juice or vinegar, and spices. Not much room for improvement.

But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar). The result was Miracle Whip, which debuted at the 1933 Chicago World’s Fair. Promising to create "Salad Miracles with Miracle Whip Salad Dressing," the Whip was an instant hit (Note: It’s not known if the dressing is responsible for any non-salad-related miracles.)

The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip."

Also: http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-mayo-and-miracle-whip/

[the_rck]

Thanks! This is useful information.

We'll probably try the stuff to see if Delia likes it and then go back to mayo when we run out. I'd prefer the lower sugar, but it's been long enough since Scott bought it that the receipt has vanished, so we can't return it.

[adrian_turtle]

But in 1933, Kraft Foods though differently. Inventor Charles Chapman’s patented emulsifying machine allowed regular mayonnaise to be evenly blended with cheaper dressings and more than 20 different spices (plus sugar).

It was emulsifying machines that allowed bottled mayonnaise to be sold commercially in the first place. The whole point of mayonnaise is an emulsion of egg and oil, with a bit of vinegar and spices...emulsifying by hand with a fork or wire whisk means you can only make small batches. (Jeff called the electric mixer the "theoretical infinite supply of wrists." When Napoleon's chef made mayo for the royal court, he used a team of apprentices.)

It would be way over on the far side of silly for Kraft to make a batch of mayo, then mix it with a cheaper dressing. It seems far more likely for them to say, "We have all these great industrial blenders we've been using to make mayo. Too bad the mayo ingredients are so expensive...maybe stretch them with more of the vinegar, if we add some sugar. Hey, this isn't bad!"

[cereta]

Taste-wise, Miracle Whip is both sweeter and tangier that mayo. It's a toss-up on preference. I would say try it on a sandwich and see what she says. It's been my experience that little kids love the stuff, while grown-ups lean towards mayo. OTOH, above poster is right: ingredient-wise, it's got more sugar and HFCS.

[the_rck]

I think we'll try it. We've long since lost the receipt, so we can't return it. Maybe Delia will like it.

We'll probably go back to mayo next time, though.

[adrian_turtle]

Mayo is more of a rich, creamy, spreadable thing. It tastes of egg, and sometimes of olive oil (though commercial mayo is usually made with less flavorful oils like soy or canola.) It's usually not pourable.

Miracle Whip is a sweet-and-sour sauce. The main flavors are sugar and vinegar, with the egg and oil just being there to make it thick enough to spread. It's usually pourable.

Delia might like Miracle Whip better if you present it as a new and different thing. If it suddenly turns up on a familiar sandwich, it might seem like wrong-tasting mayo (I perceive it as spoiled may, in that context.) I loathe it on sandwiches, but find it makes a pleasantly interesting potato salad, like the German potato salads with cider vinegar.

[the_rck]

Hm. Delia loathes most sauces. Mayonnaise and ranch dressing are the only condiments she's ever found acceptable. I doubt she'll like anything sweet and sour.

Oh, well. Since we lack the receipt to return it, I suppose we try it and see what she thinks. We can always buy more mayonnaise later.