Miracle Whip was invented as sweeter alternative to mayo, in the early 1930's. They originally planned to call it mayonnaise, but the FDA would not let them because it contained ingredients that they deemed were not supposed to be in mayonnaise. So the ended up calling it "dressing," instead. If you have ever wondered what the difference was between Miracle Whip and mayonnaise, this is the place to find out!
If you love Miracle Whip, this recipe tastes just like the real thing. In fact, it really is better tasting because the ingredients are fresh, and while it is no less fattening, it is much healthier than its additive and preservative laden store bought counterpart. Unfortunately, it only lasts for 10 days to 2 weeks in the refrigerator, because it has no preservatives.
Miracle Whip Like Dressing
- 1 egg yolk
- 5 teaspoons white vinegar
- 4 teaspooons granulated white sugar
- 1/4 teaspoon salt
- 1/8 teaspoon salt
- 1/4 teaspoon lemon juice
- 1 cup vegetable oil
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- Combine vinegar, sugar, salt and lemon juice and whisk until smooth
- In an electric mixing bowl, whisk egg yolks a few times then pour in half of the above mixture and beat with your mixer on the slowest setting for 30 seconds
- VERY slowly pour half the oil in the mixing bowl while beating slowly
- Very slowly pour in the rest of the first mixture while beating slowly
- Add mustard, paprika and garlic powder
- Slowly add the oil while beating slowly until it is well mixed
- Put in a container with a tightly fitting lid
Personally I prefer to use a glass bowl with a tight fitting plastic lid. Remember, this clone does not have the shelf life of the store brand, because it has no preservatives. If you are even slightly suspicious that it is spoiled, toss it. It is not worth getting salmonella. In my household, it usually is used up way before it gets a chance to spoil!
If you are not a Miracle Whip fan, I have you covered! Below is my recipe for homemade mayonnaise and it is delicious!
- 1 whole egg
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 2 tablespoons white vinegar
- 1 cup canola oil
- small pinch paprika (optional)
- With an electric mixer, beat egg, dry mustard, vinegar, (optional paprika) and 1/4 cup oil on slow for 2 minutes
- Slowly dribble in the rest of the oil
- Blend until the consistency of mayonnaise
- Place in a jar with a tight fitting lid
The same goes for this recipe as for the first one. This mixture will only last around 10 days to 2 weeks before it spoils, so make sure you only make small batches.
Try using these recipes when you make macaroni salad or tuna salad. The fresh ingredients really make the salad POP! You can also flavor this mayonnaise with any spice or herb you like. I really like to add dried cilantro and a dash of red pepper flakes, it gives new zip to the same old mayo!
Do store bought condiments have too much salt for you? If you have high blood pressure, you can bet they do. The answer is to make your own low salt condiments. This book has great recipes, all low sodium!
Low Sodium Condiments
~ by Stephanie Weaver