This recipe came from the BIG CEDAR LODGE restaurant in Ridgedale, Missouri. When Memo was able to stay away from home, this was our favorite place. We still go as often as possible but now for the restaurant and gift shop. I don’t know if they give the recipe out to just anyone. I consider myself lucky.
½ c White Vinegar
1 c Brown Sugar
1 Quart Mayonnaise
¼ c Poppy Seeds
2/3 c Wild Blueberries
In Mixer blend vinegar and brown sugar with wire bulb, on medium speed for 15 minutes. Add remaining ingredients. Stir to blend with paddle attachment. Pour into jar. Refrigerate. It keeps about 2 weeks (I keep it longer than that. Just blend well). Makes a little over a quart.
Those little cans of wild blueberries from muffin mixes work best. They are tiny (Maine?) blueberries. I didn't like the way the pureed blueberries look or feel.
Luckily I'm good at math. The original recipe is below.
8 c White Vinegar
16 c Brown Sugar
4 gallons Mayonnaise
4 c Poppy Seeds
6 c Blueberries (puree first)
Makes 6 gallons
I’ve never made this any other way. You need the mixer action to emulsify the ingredients.
>
No comments:
Post a Comment