By Kevin Williams
I am salivating reading this recipe. First, a little background. This recipe comes to us from an Amish woman in Union Grove, North Carolina. This is a very progressive community and one of the few in the Tarheel State. The community is very open and welcoming to outsiders and while it is a horse and buggy community, they do permit limited electricity in homes (hence this recipe using a food processor in the instructions).
The woman did not provide any serving suggestions for this, but I would assume you just use it in place of regular Miracle Whip (but this looks 10 X better). So if you use Miracle Whip as a sandwich spread, you could use this instead. Or in salads. Also, the recipe says to pour into glass jars, seal and refrigerate but I can’t really think of a reason why you couldn’t just store it in a Tupperware bowl or something like that.
Serves: serves 10
- 1 3 /4 cup water
- 1 /2 cup vinegar
- 2 /3 cup flour
- 1 egg
- 3 /4 cup butter, softened
- 2 tablespoons honey
- 2 tablespoons maple syrup
- 2 teaspoons salt
- 1 teaspoon lemon juice
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- 1 teaspoon paprika (optional)
- 2 teaspoons basil (optional)
- Cook water, vinegar, and flour until thick, stirring constantly with a whisk.
- Blend other ingredients and add to thickened mixture.
- Process in blender until creamy.
- Pour into glass jars and refrigerate.