Creamy homemade Miracle Whip
- 1 egg
- 5 teaspoons white wine vinegar
- 1/4 teaspoon lemon juice
- 1/4 teaspoon dry mustard
- 1 Tablespoon sugar
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 cup canola oil
- Place the egg yolks in the bowl of a standing mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
- Add the vinegar, salt, and mustard. Beat for 30 seconds more.
- Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue to beat the mixture for 10 seconds after each addition of each component, making sure the egg yolks incorporate the oil.
- After adding in 1/3 to 1/2 cup of oil, the mayonnaise will thicken to the consistency of heavy cream and will no longer separate or curdle.
- In a thin, steady stream, add the remaining oil — it helps to place the rim of the measuring cup on the side of the mixing bowl. If the mayonnaise gets too thick and stiff, add a few drops of vinegar or lemon juice to thin it down before adding the oil.
- 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.
This recipe includes a raw egg. However, you may use a pasteurized egg if you are worried about consuming a raw egg. Also, this recipe yields about 1 cup. Double if you're serving a large crowd.
- Prep Time: 10 minutes
- Category: Sauces
- Cuisine: American
Keywords: homemade miracle whip