homemade miracle whip

How To Make homemade miracle whip

• 1

  Place the egg yolks in the bowl of a stand mixer & attach the paddle. Beat 2 minutes until they are thick & sticky.
• 2

  Add the vinegar, honey, salt & mustard. Beat for 30 seconds more.
• 3

  Begin adding the oil 1 tbsp at a time while the mixer is running. Continue beating for 20 seconds after each addition, to be sure the egg yolks are absorbing the oil.
• 4

  After 1/3 - 1/2 C of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream & 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 & stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
• 5

  Season to taste, if necessary.
• 6

  If not using immediately, scrape it into a clean, dry container with a tight lid & refrigerate. It will keep for 5 - 7 days.
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