That sounds wonderful, Withm. I want to try it.

Not a mayo, but a simple "sauce" recipe I just started using for fish, salmon patties or crab cakes, veggies, chips/crackers and pasta, and would certainly use it on sandwiches. It's from Southern Living magazine:

one-half cup sour cream
one-half cup mayo
juice of approx. one-half a lemon (to taste)
a tablespoon of drained capers (to taste; I like lots)

Mix it all together and it keeps in a sealed container in the refrigerator for 2 weeks. To make it pretty for asparagus on Easter, I garnished it with lemon wedges and zest. It got just a tad too sour

Since I did alot of research and wrote a book manuscript about southern foods/heritage, I feel semi-qualified to make a comment about mayo, for those who aren't from the Southern US: most Southerners (native ones, that is), use Duke's mayonaisse, something non-Southerners may have never heard. It some circles, it's almost blasphemous to use anything else.

Made in the Greater Greenville, SC area.

What I don't totally get is what's the difference between Miracle Whip spread and mayo. Some people are adament about Miracle Whip, too.

I need to get a life...we're sitting here with the lights out for Earth Hour but I am on the computer, DH on laptop and son on Game Boy.

It IS quiet, though.