Just Like Miracle Whip


Miss Miracle Whip? No, no, no. I didn’t just crown you. Take off the tiara. Now give it to me. Thank you. I love tiaras.

You don’t have to sob in your matzoh anymore about being without Miracle Whip. Simply play with your mayo for a spread you’ll slather on everything.

Granted, this isn’t exactly like Miracle Whip (the real product contains proprietary ingredients), but in a pinch, this is a wonderful sub. Miracle Whip’s main additions are mustard and sweeteners. We’ll accomplish the acidity instead with vinegar, and your favorite sweetener in place of the corn syrup used to sweeten the spread.

Tip: Make sure to process your sugar slightly into a powder. When granular sweeteners are added to cold ingredients, they sometimes retain their granular state and  deliver crunch when you want creamy.

Fantabulous Whip

1 cup mayonnaise
1 tsp vinegar
1 tablespoon sugar equivalent replacement

Mix. Let flavors work together. Keep refrigerated. Use within the week.

 

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Comments

  1. Though I know your main point is to imitate Miracle Whip (which I never cared for) I would have an issue with the ingredients in mayonnaise. Your typical mayonnaise has ingredients in it I would never eat such as canola oil, soybean oil and sugar. Does anyone out there know of a mayo that doesn’t use toxic manufactured oil? Anybody?

  2. Suzedanna says:

    I usually try to combine the sugar substitute with a liquid, like the vinegar, so it can dissolve and then there is no graininess. This sounds like it would be a good base for tartar sauce. Thanks for all your great recipes! You rock, girlfriend!

  3. I love mayonnaise and find that it is so easy to make my own, that I haven’t bought any in a very long time. I routinely add vinegar, (rice wine, apple cider or red wine), mustard, (dried or whichever wet you like best) no calorie sweetener to taste, a couple of tablespoons of fresh lemon juice and a good pinch of chapolte chili powder for a little zing. I also add a little whey and allow it to set happily on the counter for 12 hours before refrigerating. With the whey added, it will stay fresh and tasty for a good month in the refrigerator. I have used light olive oil or a mixture of light olive oil, coconut oil, grapeseed oil or whatever healthy oil I have in the pantry. The flavor may change depending on what I use, but it is always good. An emersion blender and my fresh pastured eggs makes it super fast and easy to have wonderful mayonnaise.

  4. Very interesting recipe :)

  5. Cindy Gooch says:

    Someday, I’ll try making my own mayo. I’ve had the directions for years & never done it because it usually tells you to use a food processor, and I don’t have one. I have a Bosch machine, but I haven’t figured out quite how to use it for that.

    ANYWAY, I find that the store-bought mayos all seem to have too much salt. So if anyone has any suggestions (I’ve tried Hellman’s/Best Foods, and Kraft – I think) as to one without salt, that would be great.

    • Sharon Burress says:

      Cindy Gooch: The immersion blender (stick blender, handheld blender) makes creating your own mayonnaise a one-minute blast. The recipe and a great explanation with photos can be found at http://domesticitynouveau.blogspot.com/2011/09/homemade-mayonnaise.html
      Those hand held blenders are not expensive, even the top of the line, and they are very versatile and useful
      .

    • I use the blender jar with my Bosch and get terrific mayo. I take some of the mayo out of the jar, add a few extra ingredients and get a batch of Ranch dressing. The blender attachment is well worth it. I never really liked the hand blender much, except for making cream of cauliflower soup. Just my preference.

      • Awesome! I appreciate your feedback and experience. I have never had a hand blender. I’m a Ninja girl. Not like a bladey, kill you in your sleep Ninja…

  6. For those who don’t care for olive oil in homemade mayo, I like to recommend Rice Bran Oil which is nice and high in mixed tocopherols (Vitamin E) It has a nice mild flavor unlike olive oil.

  7. What on earth is miracle whip, I have never come across it in the UK?
    Home made mayonnaise is amazing and can be flavoured in so many different ways. just don’t add your oil too fast!

    • Cindy Gooch says:

      Hi Jane! Life in the UK is SO different from the US from what I can tell! Miracle Whip looks exactly like mayonnaise, although if you look closely, you can see tiny red flecks of what is probably paprika. It has a mild tang to it and is a little bit sweet. It came out a long time ago – I was born in 1953 and I grew up on it. It seems that either your mom used regular mayo or she used Miracle Whip in places other people would use mayo. If you can believe this, my mom used to mix Miracle White, Heinz ketchup, and a little garlic salt and call it “French Dressing.” :-)

      I grew up outside the city of Chicago, in a suburb about 30 miles west of it. (Please don’t ask me to convert that to kilometers!)

    • Kathleen says:

      @Jane: it’s salad cream :)

  8. Bradlee says:

    I’ll stick with my Duke’s Mayo, as is…it’s the grand ‘ol goop of the South!

  9. I love to make mayo with avocado oil, as I find olive oil bitter, and not as silky. I’ve also used walnut oil which is lovely and neutral. I’ve been missing miracle whip though, so I’m excited to try this out!

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