Miracle Whip From Mayonnaise Recipes

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MIRACLE WHIP FROM MAYONNAISE



Miracle Whip from Mayonnaise image

I usually use mayonnaise but I have a few recipes that require the extra kick of Miracle Whip. Since I always have mayonnaise on hand, this recipe allows me to make only the required amount of Miracle Whip. I started with the Miracle Whip recipe from Top Secret Recipes. Miracle Whip is more tart than Mayonnaise but adding a vinegar mixture makes the resulting dressing too thin. This recipe solves that problem. I used Hellman's Mayonnaise and I have also made the diet version with Hellman's 1/2 Fat Mayonnaise.(Serving size: 1 tbsp)

Provided by Jean 7

Categories     Sauces

Time 10m

Yield 1 3/4 cup, 28 serving(s)

Number Of Ingredients 7

5 tablespoons vinegar
2 teaspoons cornstarch
3 tablespoons sugar (OR Splenda)
1 teaspoon sweet paprika (must be fresh)
1 teaspoon garlic powder (must be fresh)
1/4 teaspoon mustard powder
1 1/2 cups mayonnaise (OR see NOTE)

Steps:

  • Measure vinegar into small non-reactive saucepan. (e.g. Stainless steel or teflon coated).
  • Add cornstarch and let soften for a minute or so. Stir with non-metal spoon or whisk to remove any lumps.
  • Add sugar, paprika, garlic and mustard powders.
  • Heat on medium high, stirring constantly, until mixture reaches a full rolling boil.
  • Remove from heat, stirring well. The mixture will be the consistency of thin pudding. It will thicken as it cools.
  • Add to mayonnaise and stir well to combine. Chill for use in a cold salad or use as is in a recipe.
  • NOTE: To make smaller amounts of Miracle Whip, mix at the ratio 1/2 tsp of additive to 1 tbsp of mayonnaise. Store unused portion of additive tightly covered in the fridge.
  • If storing additive, discard any film that develops on top as this will never mix properly into the mayonnaise.
  • Replace sugar with Splenda and/or use Lite Mayonnaise for a diet or diabetic version.

Nutrition Facts : Calories 56.2, Fat 4.2, SaturatedFat 0.6, Cholesterol 3.3, Sodium 89.7, Carbohydrate 4.7, Sugar 2.2, Protein 0.1

HOMEMADE MIRACLE WHIP



Homemade Miracle Whip image

I found this recipe for homemade Miracle Whip in the local paper. Miracle Whip is not available where I live, so it's nice to have a jar of this in the fridge.

Provided by Mirj2338

Categories     Spreads

Time 20m

Yield 1/2 liter, 68 serving(s)

Number Of Ingredients 10

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or 1 1/2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
salt

Steps:

  • Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
  • Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
  • Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
  • Mix the flour, mustard, boiling water and vinegar together until smooth.
  • Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
  • Slowly add this hot mixture to the mayonnaise and blend well.
  • Pour in a container and cool in the refrigerator.

HOMEMADE MIRACLE WHIP RECIPE - (3.6/5)



Homemade Miracle Whip Recipe - (3.6/5) image

Provided by Mynenni

Number Of Ingredients 9

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice
1 1/2 cup oil
1 1/2 tablespoons corn starch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons apple cider vinegar

Steps:

  • Using a blender, blend egg yolks, salt, powdered sugar and 1 tablespoon of the lemon juice until well blended. If you don't have a blender, you can use an electric mixer. With the blender still on, slowly pour 1 cup oil into the blender. SLOW! Like it should take you a VERY LONG TIME to get that into it. 5 minutes is okay! The slower the better! Add the remaining 1/2 cup oil a little faster, but still on the slow side. You don't want to dump it all in at once. Add the remaining 2 tablespoons of lemon juice. Once all of that is completely blended, turn off the blender for a bit and turn attention to the other ingredients. Boil the water and mix the cornstarch, mustard, and vinegar into the boiling water until smooth. Heat over low heat in a saucepan constantly stirring until it is smooth and paste-like; but make sure it doesn't get too thick. Turn the blender back on and slowly add the hot mixture with what's in the blender and blend well. Turn off and scrape sides if necessary and then turn back on. Make sure it is all well blended. Once it is blended, put it into a container with a lid to be put into the refrigerator. Allow to cool completely before using.

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