Homemade Miracle Whip Recipe 365

Steps:

• Using a blender, blend egg yolks, salt, powdered sugar and 1 tablespoon of the lemon juice until well blended. If you don't have a blender, you can use an electric mixer. With the blender still on, slowly pour 1 cup oil into the blender. SLOW! Like it should take you a VERY LONG TIME to get that into it. 5 minutes is okay! The slower the better! Add the remaining 1/2 cup oil a little faster, but still on the slow side. You don't want to dump it all in at once. Add the remaining 2 tablespoons of lemon juice. Once all of that is completely blended, turn off the blender for a bit and turn attention to the other ingredients. Boil the water and mix the cornstarch, mustard, and vinegar into the boiling water until smooth. Heat over low heat in a saucepan constantly stirring until it is smooth and paste-like; but make sure it doesn't get too thick. Turn the blender back on and slowly add the hot mixture with what's in the blender and blend well. Turn off and scrape sides if necessary and then turn back on. Make sure it is all well blended. Once it is blended, put it into a container with a lid to be put into the refrigerator. Allow to cool completely before using.

Steps:

• 1. Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
• 2. Add the vinegar, honey, salt and mustard. Beat for 30 seconds more. Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil.
• 3. After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream - it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
• 4. Season to taste, if necessary. If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days

Steps:

• 1. You can use whatever measurements you need for what you are making. It's a process that doesn't really follow a recipe, it's just one of those things you know how to do automatically :)
• 2. For a single lettuce and tomato salad: 1 tbsp Miracle Whip mixed with milk until it is a salad dressing consistency. Start with a teaspoon of milk and add as you like. mix in 1/4 - 1/2 teaspoon sugar.
• 3. For a potato salad using 6 potatoes: 1/2 cup Miracle Whip mixed with milk and 1 teaspoon mustard and 1 or 2 teaspoons sugar.

Steps:

• 1. Mix the first six ingredients together with a mixer or blender.
• 2. Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly. This an important step.
• 3. Add remaining 1/2 cup oil a little faster, carefully blending in each bit.
• 4. Mix in 2 tbs of vinegar and set aside.
• 5. In a separate bowl, mix cornstarch, mustard and 2 Tablespoons vinegar together till combined.
• 6. Add to cornstarch mixture to boiling water and cook till smooth and pudding like. It should only take a few minutes.
• 7. Slowly add the hot cornstarch/mustard mixture to the egg mixture and blend well.
• 8. Refrigerate in airtight container or clean jar
• 9. Makes enough to fill one 11.25 oz jar.
• 10. NOTES: the comments all said it was not sweet enough so they added another Tablespoon powdered sugar, so i included changed recipe to two also added the paprika and garlic one recipe had (and is listed on the MW jar). Here is what one person said: This is a very good base recipe for Miracle Whip. I found when I compared it side by side with Miracle Whip, it was not as sweet. So, I added another tablespoon of powdered sugar and that did the trick. Also, Miracle Whip has paprika and garlic in it. So, I added 1/4 teaspoon of paprika and 1/4 teaspoon of garlic. Tastes just like Miracle Whip to me!!! Good stuff!!

Steps:

• Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
• Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
• Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
• Mix the flour, mustard, boiling water and vinegar together until smooth.
• Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
• Slowly add this hot mixture to the mayonnaise and blend well.
• Pour in a container and cool in the refrigerator.

Steps:

• With mixer blend egg yolks, 1 t. salt., 2 T. sugar, and 2 T., vinegar.
• Very slowly add 1 cup oil, a few drops at a time, and mix thoroughly.
• Add remaining oil, a little faster but be careful to blend each addition before adding more oil.
• When all oil has been added, add 4 T. Vinegar.
• Now put remaining ingredients in a saucepan and cook to a smooth paste.
• Add this hot mixture to the mayonnaise and blend well.
• Pour in a container & cool in the refrigerator.
• Makes slightly more than 1 quart.

Steps:

• Cook together flour, sugar, water, and vinegar until thick.
• Combine last 5 ingredients in a blender and blend well.
• While flour mixture is still hot, add it to blender mixture and blend.

Steps:

• Put all ingredients except the oil to a blender.
• Blend until mixed.
• While the blender is running, slowly add the oil (1 tablespoons at a time) until thick and creamy.
• Spoon mixture into a clean jar with a lid and chill.
• Keep in the fridge.

Steps:

• In a blender combine vegetable oil, lemon juice, salt, dry or prepared mustard, and the egg/water mixture.
• Blend well.
• In a medium sauce pan cook together flour, sugar, water/egg/oil mixture and vinegar until stiff, stirring constantly.
• While hot, add to blender.
• Pulse a few times and then blend until smooth.
• *** Make sure you release the lid a few times during this pulsing to release any built up heat.

Steps:

• 1. Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
• 2. Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
• 3. Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
• 4. Mix the flour, mustard, boiling water and vinegar together until smooth
• 5. Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
• 6. Slowly add this hot mixture to the mayonnaise and blend well.
• 7. Pour in a container and cool in the refrigerator

Steps:

• Measure vinegar into small non-reactive saucepan. (e.g. Stainless steel or teflon coated).
• Add cornstarch and let soften for a minute or so. Stir with non-metal spoon or whisk to remove any lumps.
• Add sugar, paprika, garlic and mustard powders.
• Heat on medium high, stirring constantly, until mixture reaches a full rolling boil.
• Remove from heat, stirring well. The mixture will be the consistency of thin pudding. It will thicken as it cools.
• Add to mayonnaise and stir well to combine. Chill for use in a cold salad or use as is in a recipe.
• NOTE: To make smaller amounts of Miracle Whip, mix at the ratio 1/2 tsp of additive to 1 tbsp of mayonnaise. Store unused portion of additive tightly covered in the fridge.
• If storing additive, discard any film that develops on top as this will never mix properly into the mayonnaise.
• Replace sugar with Splenda and/or use Lite Mayonnaise for a diet or diabetic version.