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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Wednesday, March 28, 2012

Homemade Miracle Whip Clone Recipe

Our family is a Kraft Miracle Whip family or more specifically a Kraft Miracle Whip clone recipe family.  The debate as to whether Miracle Whip is or is not a mayonnaise is still on going.  Kraft Miracle Whip was introduced in 1933 but the FDA ruled it had a couple of ingredients (water, cornstarch)  in it that should not be to be classified as a mayonnaise so ruled it had to be classified as a salad dressing.  The bottom line is Miracle Whip really is a mayonnaise, made like a mayonnaise but using a cornstarch slurry extender and kicked up a notch with lemon juice for tanginess and seasonings for added flavour.

homemade MiracleWhip clone recipe
The ingredients for Kraft Miracle Whip are: water, soybean oil, sugar, vinegar, mustard, spices, modified cornstarch, potassium sorbate, colour, calcium disodium EDTA and dried garlic.  From a profit point of view, Kraft added the water which would result in more product without added cost then used the cornstarch (very inexpensive) to thicken the thinner version to the same consistency of mayo.  The water and cornstarch  do not change the flavour so really is not necessary in the homemade version.  When I was looking for a clone recipe I came across several that cooked the water, cornstarch, mustard and vinegar to a thin slurry then added the hot mixture to the egg mixture.  That was a horrible disaster that ended up with a curdled mess that I could not salvage.  It did however smell like Miracle Whip.  Encouraged  by that, I came up with my own recipe based on my basic homemade mayonnaise recipe.  If you want the homemade version to taste like Miracle Whip be sure to use fresh squeezed lemon juice and sunflower oil.  You will be pleasantly surprised at how easy it is to make this clone recipe for Miracle Whip.  Store bought Miracle Whip current price is 84¢ per 250 ml (1 c).  The homemade version is about 44¢ per 250 ml (1 c).

Homemade Miracle Whip
recipe by:  Garden Gnome

1 egg
1 tsp dry mustard
2 tbsp organic sugar
½ tsp sea salt
2½ tbsp fresh lemon juice
1 tbsp white vinegar
1 c sunflower oil
¼ tsp garlic powder
¼ tsp paprika

Put all of the ingredients but half of the oil into a food processor bowl. Process for 15 seconds. While the food processor is running, slowly pour the remaining oil into the mixture in a thin stream. Use a spatula to transfer the Miracle Whip to a storage jar. Store in the refrigerator and use as you would store bought.


10 food lovers commented:

Debbie Lamkin said...

Dear Garden Gnome... I am very interested in making your home-made Miracle Whip. I especially like that fact that your recipe calls for organic sugar & sea salt, as I attempting to eat more pure foods (the reason I am looking for a home-made miracle whip w/no additives). Understanding the importance of copywrights, I am requesting permission to have a copy of your recipe for my personal use. I will certainly credit you should anyone compliment this creation.
Thank you,
Debbie Lamkin
debikins-7@yahoo.com
www.DebbieLamkin.com

Melissa P said...

Dear Garden Gnome,
I made this recipe to the letter but its runny. kind of like soup.
Any suggestions?,
Melissa

Garden Gnome said...

Hi Melissa, sorry to hear the recipe did not work for you. The trick to making the Homemade Miracle Whip is to incorporate the remaining oil into the mixture very slowly to allow the mixture to emulsify. It should be the same consistency as store bought Miracle Whip.

april middleton said...

What if u don't have dry mustard on hand? Can u use regular mustard?

Garden Gnome said...

Hi April, regular prepared mustard will not work in this recipe. It has to be the dried mustard.

Donna Ahlers said...

Do you need to be concerned that the egg isn't cooked as in other recipes?

Thanks...

Cranberry Morning said...

This sounds like a great alternative to soy. But I'm also concerned about the eggs. Maybe the trick is to immediately refrigerate and use it all within a day or so?

Anonymous said...

If you're using store bought eggs (even free range and / or organic) then they are pasturized like milk so there is very little cause for concern about un- or undercooked eggs. If you are using eggs direct from a farm or your own chickens then that is another story.

Anonymous said...

Did mine in the food processor and it came out too runny too. I poured it all into a wide mouth jar, pulled out my stick mixer/blender, turned it on high and added a little more oil very slowly. That did the trick. I was able to save it. There does seem to be a little too much lemon juice and sugar. I'm going to see what happens next time I cut them down.

Matthew Jones said...

I only used the yolk of the egg, then everything else as specified in the recipe. It came out perfectly thick and very tasty. I am just waiting for it to chill before using it.