This “Copycat” recipe is because it seems that since CoVid hit, all the stores are out of Marzetti Slaw Dressing. This is the best I’ve been able to find as far as making my own.
- 1 C Scratch Mayonnaise (see below or buy prepared mayo)
- 1/2 C confectioner sugar
- 2 TBL C white distilled vinegar
- 1 TBL prepared dried mustard (not Chinese)
- 1 tsp celery salt
- Combine all ingredients in bowl and mix well.
- Keep in the fridge for a month or so.
To use, slice cabbage and mix. Let meld for an hour in the fridge
Make Mayo from Scratch
CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.
Ingredients:
- 1/4 cup water
- 1 TBL instant milk
- 2 NEW egg yolks – pasteurized only (save the white2)
- 1/2 tsp dry mustard
- 1 tsp salt
- 2 tsp honey
- 1 TBL citric acid
– - Later: 1 cup safflower oil (Alt: Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado)
Step by Step
- Blend everything above except the oil
- With food processor or blender running, drizzle ½ cup oil slowly – drop by drop
- Add up to ½ cup additional oil as necessary, blending continually
- If the mayo become too thick, drizzle in a bit of water or lemon juice
- Let rest at room temperature for 6-8 hours
- Refrigerate for up to 10 days
NOTES
- If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for two weeks max.
Mistakes
- Don’t add oil too quickly or the emulsion will break. There is no recovery.
- You must whisk quickly or the emulsion will not form
- Too much oil after the emulsion forms, and the emulsion will break
- Don’t let it get too hot or the emulsion will break
A PERHAPS RESCUE: If the emulsion breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time into the egg yolk.
