Some kind of positive connotation

I've always been a little (okay, a lot) grossed out by mayo. For starters I grew up thinking I didn't like the taste of it, because we only had miracle whip in my house. Turns out it was not mayo but miracle whip that I didn't like. Still I only liked very small amounts of it in select things - chicken salad, egg salad, or on a sandwich with mustard. Shortly after I discovered my taste for mayo I learned what was in it and it just started grossing me out again. All that oil emulsified with an egg yolk, it really is just unnecessary. Except of course where I really can't avoid it - that tablespoon or two in my chicken salad.

Usually when I make something unhealthy instead of buying it, it bothers me a little less. I know that's kind of ridiculous but the fact that it's homemade carries some kind of positive connotation for me. Maybe it's because I see all the fresh whole ingredients that go into it, or maybe (okay without a doubt) I'm harboring a little distrust for the commercial food industry these days. Whatever the reason, I feel less queasy eating unhealthy things that I've made in my own kitchen.

On that note I will leave you with recipes for mayo and my healthier adaption of Urban-Farm (ranch) dressing.

Alton Brown's Mayonnaise - the only substitution I made here was olive oil instead of corn oil.

Urban-Farm Dressing

Susan calls her version of buttermilk ranch dressing farm dressing since she lives on a farm not a ranch. I went with the trend and renamed my adaption urban-farm dressing since I live in a city (and sometimes wish I lived in a farmhouse). Hers used sour cream, mine uses greek yogurt. I specifically like how it's mostly yogurt, the mayo is not really discernible but if you were to leave it out you would notice something is missing.

 Adapted from Susan at Farmgirl Fare. Makes about 3 cups.

1 1/2 cup fat-free plain greek yogurt

1/3 cup mayonnaise (homemade)

1 teaspoon granulated garlic

1 teaspoon granulated onion

1 heaping teaspoon dried dill weed

1 teaspoon salt

Freshly ground pepper

1 to 2 Tablespoons white balsamic vinegar

1/2-1 low-fat buttermilk

Next time I might also add any number of these extras as well:

A dash of Worcestershire sauce

A smidge of dijon mustard

A pinch of cayenne or paprika

Finely shredded Parmesan or Romano cheese

In a small bowl or large measuring cup, combine the yogurt, mayonnaise, granulated garlic, granulated onion, dill weed, salt, and several grinds of pepper. Mix well.

Stir in the balsamic vinegar and then 1/2-1 cup of the buttermilk depending on whether you want a thicker dip or a thinner dressing.

Adjust the seasonings to taste, adding another tablespoon of balsamic vinegar if desired, along with any of the optional additions. Keep in mind that the flavors will become bolder over time.

-Makes a great dip for (baked) sweet potato fries!