Oh, I’m running quite late today – so many things going on, so many things. I’m still working on my Spin Cycle post for this week, and since it will mesh rather well with Fight Back Friday I guess it’ll go up tomorrow.
At any rate, I’ve had a lot of requests lately, both via email and Facebook, for my homemade mayonnaise recipe (it’s here if you want it). However, if you read the post that accompanies the recipe, you see I wax rather poetic for a moment about Miracle Whip – mainly because it’s what I grew up on. Cut me some slack – I’m from the South and my mother disliked mayonnaise, so it’s what was in our house. (Besides, Beloved is fond of Miracle Whip, too – see? There are reasons we’re married.) Truth be told, I haven’t made the mayonnaise recipe as written in months because I’ve been working on a “real food” version of Miracle Whip, and I do believe I’ve hit it. It’s absolutely wonderful – far, FAR better than the stuff in the jar from Kraft. Tangy, with just a hint of sweetness – it’s making my mouth water just thinking about it.
Now I’m really missing cow’s dairy – this would make some KILLER pimento cheese.
Better Than Miracle Whip
Better Than Miracle Whip
makes about 2 cups
3 large egg yolks, at room temperature
2 tablespoons white wine vinegar
2 tablespoons raw honey
1 teaspoon salt
1 tablespoon Dijon mustard
1 3/4 cups light olive oil
Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
Add the vinegar, honey, 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 beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil.
After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream – it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with 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.
Printable version (requires Adobe Reader)
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15 comments
‘Tis true. I married you for you cause we both adore a good Miracle Whip. Let your readers decide which one of us cracks it!
(I can hear the a chorus from our kids singing, “EWWWW” – to that I say, neener, neener, neener Mom is hot!
)
When I was young I thought Miracle Whip was just mysteriously bad mayonnaise.
Uhm, Be. Ewwwww. And I’m not even one of your kids. But on another note: ewww, Miracle Whip. You two have made a good home in the mid-west, though. People out here love them some of the Whip. I not terribly fond of it. I grew up on Hellman’s and I stick with that. (though a funny aside, my SIL used to claim that she used Miracle Whip because she’s lactose intolerant, until I pointed out that there is not a spec of dairy in real mayo…)
You know I love you Jan, but it’s a good thing Be married you. I’d have to say no just based on your love of Miracle Whip alone! : )
We are a Whip and NO Whip couple. JR likes him some Miracle Whip and I hate the stuff.
I’ve been making a slightly sweet mayo lately, made with half light olive oil and half melted and cooled rendered lard from our hazelnut pork. It’s really yummy, plus has a little firmer texture when chilled. I”ve also been using a stick blender and a wide-mouth jar, and it’s quick and easy with little clean up (the mayo can just stay in the same jar you make it in).
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Well, Jan… me and my hubby both like Miracle Whip and I, for one, LOVE you for coming up with something I can use to replace it!! Thank you!!!
um…aren’t raw eggs just ASKING for food poisoning? Salmonella or some such? I COULD be wrong, but it seems to me I read that somewhere…
Hi, Deanna! We only eat eggs from pastured chickens, and are well acquainted with our poultry farmer. Salmonella is very, very scarce in pastured eggs and poultry – I’ve written about this very issue here and here. If pastured eggs directly from a farm are out of the question for you, you can often purchase pasteurized eggs at the grocery store to make things like mayonnaise and hollandiase sauce with.
So happy for this. I used to love MW before I went paleo and was sad about turkey “sandwiches” without it at Thanksgiving. Now I don’t have to go without!! Will be making this!
[...] 1 cup Better Than Miracle Whip [...]
I think I just died and went to heaven!! This is truly one of the things that I have missed most!!
I am pregnant and on SCD and would love to make this, but without cooking the eggs I don’t feel comfortable. Could you recommend an adaptation with the eggs cooked? Some cooked mayo recipes recommend cooking the yolks or using hard boiled eggs, might either of those work?
Sarah, if there are mayo recipes that successfully use hard cooked egg yolks or other cooked eggs, I don’t see why they wouldn’t work with this. Another option is to use pasteurized eggs; they should be where the Egg Beaters are in your grocery store.