Serious Eats - seriouseats.com

Made this today using slightly less than 1 cup of oil (I used "light tasting olive oil"). I also made it in a tall narrow mug ... it was opaque so I couldn't really see the process while it was blending, but it worked great. The mug is barely wider than the stick blender -- less than 1/8" clearance around the sides.

I started the blender at the bottom, gave the ingredients time to settle, then when the creamy yellow part started to form, I slooooowly moved the blender up to the top.

I also subbed regular French's yellow mustard for the Dijon since it's what I happened to have in the fridge.

It turned out great! Made some really delicious deviled eggs with it for dinner ... saving the rest for chicken salad.

One way to add great flavor is to substitute juice/(cold)coffee etc. for the water in step 3. I've made raspberry marshmallows this way, with pureed (and strained, for the seeds) raspberries, and lemon mallows as well (which are AWESOME rolled in toasted coconut). I have also substituted up to 1/2 cup of the sugar for honey with good effect, and great flavor.

Note: I was using Alton Brown's marshmallow recipe so I can't vouch for the one here, but it looks like it would probably work as well. Alton's recipe is also egg-less.

We always preferred Fritz's frozen custard when in St. Louis ... (not that Ted Drews isn't delicious)

Recently I've learned there's more than one Central Market, so to be clear - I have been smitten with the Texas brand of Central Market (owned by HEB) ever since I first shopped at one six years ago, while passing through the state.

Now that I live in TX the nearest one to me is three hours away, yet I still plan trips specifically to shop there at least once a month. No other grocery store has ever lived up to the Central Market in my book. Their produce and meat and cheese and bulk foods and beer and wine and bread and ... well, every department is just really well stocked with more than I could imagine, and the employees are knowledgeable and helpful. Plus, many of them have expanded their eat-in section so I often grab lunch there before making the rest of my shopping round. I see another long drive coming up in my near future!

Cornbread dressing with pecans and bacon!

Do you not have to worry about botulism, since the oil prevents air circulation? That has always been my concern with making things that are covered in oil, especially if I am planning to keep them for longer than a week.

Plain yogurt is my favorite healthy food. I eat it for breakfast every single day, with a palmful of wheat bran mixed in. It is delicious and so good for me!