MIRACLE WHIP DRESSING RECIPE | MIRACLE WHIP MAYONNAISE
Even though this stuff looks like mayonnaise, Food and Drug Administration dudes say it has to be called “dressing.” Miracle Whip was invented in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren’t supposed to be in mayonnaise, such as sugar, paprika, and garlic powder. If you’re a fan of Kraft’s variation on the creamy white mother sauce, you must try my Kraft Miracle Whip recipe. As with homemade mayonnaise, you make a simple emulsion with egg yolk and oil. Add in the other ingredients, and you’ve got yourself a Miracle Whip kitchen copy that’s way fresher than any bottle on store shelves. Make all your favorite condiments at home with my secret recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.
Provided by: Todd Wilbur
Total time: 20 minutes0S
Prep time: 10 minutes0S
Cook time: 10 minutes0S
Yield: Makes 1 cup.
Ingredients:
| 1 egg yolk |
| 5 teaspoons white vinegar |
| 4 teaspoons granulated sugar |
| 1/4 teaspoon plus 1/8 teaspoon salt |
| 1/4 teaspoon lemon juice |
| 1 cup canola oil |
| 1/4 teaspoon dry mustard |
| Pinch paprika |
| Pinch garlic powder |
Nutrition Facts:
Calories 45 calories
MIRACLE WHIP FROM MAYONNAISE RECIPE – Small Recipe
I usually use mayonnaise but I have a few recipes that require the extra kick of Miracle Whip. Since I always have mayonnaise on hand, this recipe allows me to make only the required amount of Miracle Whip. I started with the Miracle Whip recipe from Top Secret Recipes. Miracle Whip is more tart than Mayonnaise but adding a vinegar mixture makes the resulting dressing too thin. This recipe solves that problem.
I used Hellman’s Mayonnaise and I have also made the diet version with Hellman’s 1/2 Fat Mayonnaise.(Serving size: 1 tbsp)
Total time: 10 minutes
Prep time: 10 minutes
Yield: 1 3/4 cup, 28 serving(s)
Ingredients:
| 5 tablespoons vinegar |
| 2 teaspoons cornstarch |
| 3 tablespoons sugar (OR Splenda) |
| 1 teaspoon sweet paprika (must be fresh) |
| 1 teaspoon garlic powder (must be fresh) |
| 1/4 teaspoon mustard powder |
| 1 1/2 cups mayonnaise (OR see NOTE) |
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.
Nutrition Facts:
Calories 56.2, Fat 4.2, Saturated Fat 0.6, Cholesterol 3.3, Sodium 89.7, Carbohydrate 4.7, Fiber 0, Sugar 2.2, Protein 0.1
HOMEMADE MIRACLE WHIP | JUST A PINCH RECIPES
For all you lovers of Miracle Whip, this is for you! My son is very happy!!
Provided by: Susan Cutler @suak
Categories: Other Sauces
Cook time: 40 minutes
Yield: 68
Ingredients:
| 2 – egg yolks |
| 1/2 teaspoon(s) salt |
| 1 tablespoon(s) powdered sugar |
| 3 tablespoon(s) lemon juice or vinegar |
| 1 1/2 cup(s) vegetable oil |
| 1 1/2 tablespoon(s) flour or corn starch |
| 1 teaspoon(s) dry mustard |
| 1/2 cup(s) boiling water |
| 2 tablespoon(s) vinegar |
| – salt |
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