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.
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.
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.
ReplyDeleteThank you,
Debbie Lamkin
debikins-7@yahoo.com
www.DebbieLamkin.com
Dear Garden Gnome,
ReplyDeleteI made this recipe to the letter but its runny. kind of like soup.
Any suggestions?,
Melissa
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.
ReplyDeleteWhat if u don't have dry mustard on hand? Can u use regular mustard?
ReplyDeleteHi April, regular prepared mustard will not work in this recipe. It has to be the dried mustard.
ReplyDeleteDo you need to be concerned that the egg isn't cooked as in other recipes?
ReplyDeleteThanks...
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?
ReplyDeleteIf 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.
ReplyDeleteDid 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.
ReplyDeleteI 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.
ReplyDeleteToo soupy - it's more like a dressing you'd pour on a salad! Can't use it like the Miracle Whip on a sandwich! How do you get it to be thick like store bought?
ReplyDeleteMy Mom used to make this macroni salad with miracle whip and French dressing. I only had Hellmann’s and it doesn’t work so I searched for
ReplyDeleteA recipe. This recipe was fantastic. And actually made without preservatives. . I substituted rice vinegar because I didn’t have white vinegar and used half Crisco oil and olive oil. I also used smoked paprika. With some diced onions and celery and a few tablespoons of French dressing I made an even better version of my Mom’s macaroni salad. Just added some fresh pepper. Thank you.
Lorraine
This was fantastic! A tad on the sweet side for my liking but HANDS DOWN THE BEST Miracle Whip clone I've tried and I've tried plenty! For years my family tried to re-create my mother's potato salad only to fail time and time again. The secret ingredient was Miracle Whip but it's hard to get in Australia. Thank you for this amazing recipe - it's a keeper!
ReplyDelete