OK, which side are you on? Mayonnaise or Miracle Whip? In our house, my husband goes for the mayo, and I reach for the whip. I just love the sweet tanginess of it! So when I discovered how easy making my own mayonnaise was, I very quickly adapted it to taste like my preferred sandwich spread. I don’t know what took me so long to share it with you. Enough delaying, here you go!
Homemade Miracle Whip
Printable recipe with picture
1 tablespoon sugar
1 tablespoon white vinegar
½ tablespoon lemon juice
½ teaspoon mustard powder
½ teaspoon salt
¼ teaspoon onion powder
1 ½ cups flavorless oil
Place all ingredients, except the oil, in the bowl of a food processor fitted with blade attachment. Have the oil measured and at hand. Turn on the food processor and pour the oil through the feed tube in a thin, steady stream. Gradually increase the flow until all oil is in the mixture. Continue to process until a thick mixture. Refrigerate.
To make tartar sauce, stir in finely chopped onion and dill relish (or finely chopped pickles), as much as you desire. I think I added 3 tablespoons of each to about half the Miracle Whip recipe. It’s so yummy with fish sticks!
I go for the whip too :) Doesn’t it have paprika in it also? I thought it did??? Anywho, thanks for the quick and easy homemade recipe!
Yeah, but I stopped adding it b/c it turns it kinda orange. Maybe just a pinch would be better, but I figured…why bother?
Ilike Miracle Whip on my deviled ham sammies…. hubby can’t stand it… but he likes tartar sauce, and i don’t…. Good recipe. I will have to make my own .
I’m in the “I am not a fan of either” camp. But if I ever need it for something, I’ll know what to do! :) Awesome!
I gotta say, I live in a no-mayo zone…but perhaps I could deal with homemade. Kind of love that you made your own!
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just found your recipe for homemade miracle whip…can’t wait to try it! do you know how long it will keep?
Well, truthfully I have kept mine for over a month and it was still good but I believe it is recommended that you use it within a week. I never do! lol
Are you concerned about the raw egg?
Not at all. I use raw eggs in many things (from mayo to French silk pie and Chocolate Eggwhite Buttercream) and have never gotten sick or had anyone else get sick from them. Raw eggs are actually pretty safe, especially the ones you buy at the grocery store, but if you’re super trepidacious, I believe you can buy pasteurized eggs which are totally safe.
I tried to making your homemade miracle whip, I used my processor blending, and I see it was all failed, I want to know what kind of oil, I used extra virgin olive oil, also that I want to know what exactly brand name of oil? Also I say to hard tell what exactly measure 1/2 tbsp. Or tsp. spoon. I need your help.
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