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Homemade Miracle Whip

  • Author: Ana
  • Total Time: 10 minutes
  • Yield: 1 cup 1x


Creamy homemade Miracle Whip


Units Scale
  • 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


  1. 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.
  2. Add the vinegar, salt, and mustard. Beat for 30 seconds more.
  3. 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.
  4. 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.
  5. 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.
  6. Season to taste, if necessary.
  7. 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