Homemade Miracle Whip

Over the past few months, I’ve been slowly cleaning out our pantry and refrigerator (purging some things more quickly than others). There are some condiments that have been harder than others to let go. Among them is Jeff’s beloved Miracle Whip. I knew I had a challenge ahead of me, and so I began researching real food recipes online that might come close to matching this classic condiment and settled on this one. (Next up? Ketchup!)

Better Than Miracle Whip
(shared from Jan’s Sushi Bar)
makes about 2 cups

ingredientsIngredients:

  • 3 large egg yolks, at room temperature
  • 2 tablespoons white wine vinegar
  • 2 tablespoons raw honey
  • 1 teaspoon salt
  • 1 tablespoon Dijon mustard
  • 1 3/4 cups light olive oil (I used Sunflower Oil)

RRFR Notes: To separate an egg, crack the egg in half and then pass the egg yolk back and forth from shell half to shell half, letting the white fall into a bowl beneath. You can then let the yolks rest in the bottom of your bowl to come to room temperature (and save the whites in the refrigerator to add to omelets or scrambled eggs). Also, I chose to use my hand mixer and a bowl instead of my KitchenAid, as the paddle in my stand mixer doesn’t reach low enough in the bowl for this recipe.

Directions:

Place the egg yolks in the bowl of a stand mixer and attach the paddle.

egg yolksBeat for 1 or 2 minutes until they are thick and sticky.

beaten yolks

Add the vinegar, honey, salt and mustard. Beat for 30 seconds more.

ingredients

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.

sunflower oil

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.

halfway through

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.

finished mayo

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.

finished mayoThe verdict? It’s not quite Miracle Whip, but it’s a pretty tasty mayo with a sweet and tangy zip to it, thanks to the raw honey and white wine vinegar. And it really made a lot. For a household that doesn’t consume very much mayo (or Miracle Whip), I think we’re going to be making some tuna salad and devlied eggs this week.

Nutrition Information: Makes 32 servings, 1 T each. Each serving has 110 calories, 12 g of fat, <1 g of protein, and 0 g of fiber.

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