Miracle Whip ~Homemade

Donna Farley Recipe

By Donna Farley shescalledkc

16 ounces
10 Min
10 Min

I found 2 recipes for this on line. The comments both said increasing the powdered sugar to 2 Tablespoons made it as sweet as Miracle Whip is. I have not made it, but will forward recipe to my sister to test. She and i have the age old debate best Foods or Miracle Whip often. I added a picture from one of the recipes.

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egg yolks
1/2 tsp
1/4 tsp
1/4 tsp
powdered garlic
2 Tbsp
powdered sugar (see notes increased to 2 tablespoons and why))
1 Tbsp
lime or lemon juice
1-1/2 c
vegetable oil
2 Tbsp
1-1/2 Tbsp
corn starch
1 tsp
dry mustard
2 Tbsp
1/2 c
boiling water

Directions Step-By-Step

Mix the first six ingredients together with a mixer or blender.
Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly. This an important step.
Add remaining 1/2 cup oil a little faster, carefully blending in each bit.
Mix in 2 tbs of vinegar and set aside.
In a separate bowl, mix cornstarch, mustard and 2 Tablespoons vinegar together till combined.
Add to cornstarch mixture to boiling water and cook till smooth and pudding like. It should only take a few minutes.
Slowly add the hot cornstarch/mustard mixture to the egg mixture and blend well.
Refrigerate in airtight container or clean jar
Makes enough to fill one 11.25 oz jar.
NOTES: the comments all said it was not sweet enough so they added another Tablespoon powdered sugar, so i included changed recipe to two also added the paprika and garlic one recipe had (and is listed on the MW jar). Here is what one person said:
This is a very good base recipe for Miracle Whip. I found when I compared it side by side with Miracle Whip, it was not as sweet. So, I added another tablespoon of powdered sugar and that did the trick. Also, Miracle Whip has paprika and garlic in it. So, I added 1/4 teaspoon of paprika and 1/4 teaspoon of garlic. Tastes just like Miracle Whip to me!!! Good stuff!!

About this Recipe

Course/Dish: Spreads, Dressings
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #Whip, #mayonnaise, #miracle

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Terri Lowe LoveBostons
Sep 20, 2012
Is it white vinegar or cider or makes no difference? Will make with cider to start and see how it tastes. Can't wait to try it. Thanks!
Donna Farley shescalledkc
Sep 30, 2012
I use white Terri but see no reason why cider would not
Terri Lowe LoveBostons
Oct 14, 2012
Thanks for the vinegar info Donna, Welll....I made this a couple days ago. Made a double recipe in my food processor. It came out awesome!!!Used cider vinegar but will try the white next. My husband quit using the one from the store and started using mine, said he liked it better. Verrry creamy and perfect, did use the extra sugar as suggested and eggs from the farm. Will quit buying at the store now and keep my eye on oil on sale from now on. Gonna also try part olive oil version to see how it tastes. Love making it myself! Thanks a bunch..
Terri Lowe LoveBostons
Oct 23, 2012
I tried this recipe and say it's Family Tested & Approved!
Donna Farley shescalledkc
Nov 16, 2012
Sounds good Terri.. I have tried to do mayonnaise with olive oil and there was something that was not good to my taste buds. Let me know how it turns out
Terri Lowe LoveBostons
Aug 31, 2013
Wanted to let you know I have made your recipe for MW since my 1st post. Non stop. My husband uses it every day for his lunch. I did try a part olive oil blend when I ran out of reg oil. It was just fine, maybe half and half. Also, made it with all corn oil. Whatever I have, it always tastes great. Always use cider vinegar too. Thanks again for posting a very useful recipe for something that keeps climbing higher and higher in price.
Donna Farley shescalledkc
Sep 12, 2013
Terri it is nice to know someone likes and finds a recipe good...
Terri Lowe LoveBostons
Oct 19, 2013
Donna, just bought sunflower powdered lecithin to replace egg yolk in this recipe. I want it to be able to last longer so I can make more at a time. If I make a salad during the week, I run the risk of running out for lunches. Besides, I have a lot of egg whites to deal with after this recipe so here I go trying something new again. Ill be so excited if it still tastes the same and emulsifies like it should. I'll post again soon.
Donna Farley shescalledkc
Oct 20, 2013
Terri that sounds great i am going to let my sister know as she loves MW yet does not use it all up in a short time. Thanks for the idea.