• Miracle Whip

    Miracle Whip

    4 egg yolks
    1 tsp. salt
    2 tsp. dry mustard
    6 T. vinegar
    3 C. vegetable oil
    (Combine in a blender on high until whipped)


    3 T. flour or cornstarch
    1 C. boiling water
    2 T. granulated sugar
    1/4 C. white vinegar
    1 T. salt


    (Combine in a saucepan and cook to a smooth paste. Add this
    hot mixture to the mayonnaise and blend well).
    Store in Fridge.

    Comments 5 Comments
    1. aroha's Avatar
      aroha -
      Love miracle whip! How much does this make and how long does it last? Thankyou
    1. JudyO's Avatar
      JudyO -
      Typically homemade mayo is good through the expiration date on the eggs. So if the eggs expire in 7 days, the mayo should be used within 7 days.
      Also, before blending, let ingredients (except oil) sit in blender to warm to room temp, then add oil to running blender very slowly, it should take almost a full two minutes to drizzle the oil in. This will produce the creamy texture. Good luck.
    1. shaylynn's Avatar
      shaylynn -
      Could you use olive oil instead of vegetable oil?
    1. shaylynn's Avatar
      shaylynn -
      Could you use olive oil instead of vegetable oil? Also since Judy says it only lasts for 7 days....going to try to make a half batch to save waste...with just me wouldn't use that much in 7 days.
    1. feralmonkey4's Avatar
      feralmonkey4 -
      Quote Originally Posted by shaylynn View Post
      Could you use olive oil instead of vegetable oil? Also since Judy says it only lasts for 7 days....going to try to make a half batch to save waste...with just me wouldn't use that much in 7 days.
      do not use olive oil in either a blender or a food processor it will make the finished product bitter if you want to use olive oil then use a mixer with whisk attachment and it will turn out well also let the finished product sit on the counter for a while to let the acids do their thing and kill any microbes this is very acidic and will kill off any bugs in it but that only works at room temp even the big food scientists are not sure why.


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