Better Than Miracle Whip

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)

34 thoughts on “Better Than Miracle Whip”

  1. ‘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! 😛 )

  2. 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…)

  3. 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).

  4. 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!!!

  5. 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…

    1. 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.

  6. 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!

  7. 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?

    1. 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.

  8. My husband and I are true lovers of Mirical Whip!..Its nice to know now that I can make it myself…Lets see if he can tell the difference 🙂

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  10. Jan, I notice in the your recipe (and others I have seen) you say to use “in the bowl of a stand mixer and attach the paddle”. I don’t own a Stand Mixer. Unfortunately they are way out of my price range with all the attachments. Why is a “STAND MIXER” required for most (if not all) of these recipes? Could you or one of your followers, please explain it to me? Thanks so much for the advice.

    1. Diana, I guess I give instructions for a stand mixer because that’s what I use. You don’t necessarily need one – you can make mayonnaise (which is essentially what this is) in a food processor, with a hand mixer, a stick blender (although you need exact measurements for that) or by hand.

  11. If I am not mistaken, doesn’t the vinegar take care of the problem of salmonella…if you did want to do the better safe than sorry thing though, you could heat the vinegar and use the tempering method for the eggs, then you would still have the correct texture without the worry.

  12. I made this tonight, but I subbed 1 c of olive oil for 1 c. melted coconut oil. Also, per Todd Wilber’s recipe I added a pinch of paprika, 2 pinches of garlic powder and a squeeze of lemon. It was wonderful! Thanks!

    1. Raw honey is honey that hasn’t been pasteurized. Most commercially available honey has been; you may have to go to a natural foods market for the raw stuff.

  13. I’ve made this 3 times now using a food processor. The 1st time was flawless, the last two it never got creamy. I’m doing it exactly like I did the first time, any ideas what I’m doing wrong?

    1. Erica, I have no idea; I really only ever make this in a stand mixer. Having said that, you might try adding a little hot water and see if that helps – it’s been known to rescue quite a few broken or too loose emulsions.

      Someone somewhere also suggested adding a pinch of garlic powder and paprika. I don’t know if that would help with the emulsion, but it does wonders for the flavor!

        1. Alright, I tried it again, this time with my mixer and it worked great. After thinking about it, I believe that the food processor doesn’t get low enough to beat the eggs properly. When I first tried this recipe, my boyfriend was helping and had put the eggs in a bowl so I had whipped them by hand, then put it in my food processor and added the remaining ingredients which I’m guessing made all the difference. Thank you for your recipe. 🙂

  14. Thank you! Miracle Whip tastes like a tangy sauce. Mayo tastes (and feels) like a blob of fat. 😛

    I grew up loving Miracle Whip & banana sandwiches, because the tang of the Miracle Whip contrasted so nicely with the sweetness of the banana. 🙂

    1. One teaspoon of salt in 2 cups of anything is pretty low sodium. But if you want to leave it out, it won’t affect the texture, although I imagine the flavor might suffer.

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