Miracle Whip Copycat
Experience a creamy and tangy Miracle Whip Copycat that's easy to make at home! Perfect for sandwiches and salads, this recipe yields over a quart.
Equipment
- 1 Mixer
- 1 Saucepan
- 1 Container for storage
Ingredients
- 4 egg yolks
- 1 teaspoon salt - for blending
- 2 teaspoons dry mustard
- 6 tablespoons vinegar - divided
- 3 cups salad oil
- 3 tablespoons flour or cornstarch
- 1 cup boiling water
- 2 tablespoons sugar
- 1/4 cup vinegar
- 1 tablespoon salt - for cooking
Instructions
- In a mixing bowl, blend 4 egg yolks, 1 teaspoon salt, 2 tablespoons sugar, and 2 tablespoons vinegar using a mixer.
- Very slowly add 1 cup of salad oil, drop by drop, mixing thoroughly after each addition.
- Once the first cup of oil is well incorporated, add the remaining oil a little faster, but make sure to blend each addition before adding more.
- When all the salad oil has been added, stir in 4 tablespoons of vinegar.
- In a saucepan, combine the flour (or cornstarch), 1 cup boiling water, 1/4 cup vinegar, 1 tablespoon salt, and mix until it’s a smooth paste. Cook over medium heat until thickened.
- Add the hot mixture to the mayonnaise base and blend well until smooth.
- Pour the finished Miracle Whip Copycat into a container and cool in the refrigerator before use.
Notes
For a thicker consistency, use cornstarch instead of flour.
You can adjust the sweetness by adding more or less sugar based on your preference.
Experiment with different vinegars like apple cider for a unique flavor.