Make your own Homemade Miracle Whip Dressing, This tangy sandwich spread is perfect to use in any place you use mayonnaise. Whip up this homemade version in just a few minutes.
Growing up, we always used Miracle Whip instead of mayonnaise. When I met my husband, he only used real mayonnaise. Luckily this didn't cause any issues in our early married days, but we did have end up with just one mayo in our fridge - the real mayonnaise.
What is the difference between Miracle Whip and Mayonnaise?
Miracle Whip Dressing and Mayonnaise are similar. They both contain eggs, oil, fresh lemon juice and vinegar. Mayo also often has dijon mustard. Homemade Miracle Whip has sugar, dry mustard, garlic powder and paprika.
There are times that I miss the tang of Miracle Whip. It adds a perfect something to potato salad, deviled eggs, and my Grandma Grace's special Chocolate Mayonnaise Cake! It was my Grandma Grace's recipe, but I don't actually remember her ever making it. My mom is the true Chocolate Mayonnaise Cake (or Cupcake) maker in our family. Mom always makes hers with Miracle Whip.
Can I substitute Miracle Whip for Mayonnaise in a recipe?
Yes, you can substitute Miracle Whip for mayo. I do it all the time. People who don't like the taste of Miracle Whip may detect the different flavor in the dishes. But I always say, I'll bet they won't even know if I don't tell them! It can just be our little secret.
You could use Miracle Whip in Basil Mayo or Creamy Caesar dressing. Simply substitute the same amount of Miracle Whip for the mayonnaise.
My Homemade Miracle Whip Dressing has a yellowish color. That is partially due to the farm fresh eggs we have that have very yellow to orange yolks. The paprika also adds a bit of color.
Tips for making Miracle Whip
- Use a blender or a food processor
- Use a farm fresh egg or a pasteurized egg
- Mix all ingredients, except oil, together first
- Slowly pour oil in with the motor running
- Taste Miracle Whip and a bit more salt if desired
Don't forget to PIN for later.
If you are looking for a plain mayonnaise recipe, check out this homemade mayonnaise from Fifteen Spatulas.
I'd love to know if you make this recipe! Leave a comment below or take a picture and tag me on Instagram @beyondthechickencoop
Homemade Miracle Whip
Ingredients
- 1 egg
- 5 teaspoons white wine vinegar
- 1 Tablespoon sugar
- ¼ teaspoon salt
- ¼ teaspoon lemon juice
- ¼ teaspoon dry mustard
- ¼ teaspoon paprika
- 1 cup canola oil
Instructions
- In a blender or a food processor, add all ingredients except for oil. Blend just until mixed together and slightly foamy.1 egg, 5 teaspoons white wine vinegar, 1 Tablespoon sugar, ¼ teaspoon salt, ¼ teaspoon lemon juice, ¼ teaspoon dry mustard, ¼ teaspoon paprika
- With blender or food processor running, slowly pour oil through lid. Pour a slow steady stream of oil. This will allow the ingredients to emulsify.1 cup canola oil
- Store in a glass jar with a lid in the refrigerator for up to two weeks.
Notes
Nutrition
Adapted from Top Secret Recipes
This post was originally published in January of 2015. The text and pictures have been updated.
Jackie says
I have this chilling in the refrigerator. I used my immersion blender. I didn't have dry mustard, but I subbed mustard seed. I also subbed rice vinegar for the white wine vinegar since I had it on hand. It did take a lot longer for it to initially start to thicken, but once it did it thickened up very well. I forgot the sugar, so I will have to mix that in later maybe.
Kathy says
Thanks for your comment and for letting us know your steps.
Enjoy 🙂
suw says
What setting should you have your blender & how long do you blend? I think I used too high, & mixed for too long... the taste was very good, but it came out a quite a bit thinner than your picture. My husband is on a very low sodium diet, so I omitted the salt & it still tasted good! Thank you!
Kathy says
Hi! One of the best things about making your own is that you get to select what goes in. I love that you made this without salt for your husband! As far as the blender, you do want a medium high speed, but you will only mix until the ingredients are combined at the beginning and then slowly add the oil while the blender is blending. Adding the oil slowly is what will create the emulsification of the dressing. I hope that helps! 🙂
Sandy says
Is there any alternative I could use for the egg (I'm allergic) or can I just leave it out?
Kathy says
Hi Sandy,
I'm afraid I have only made this recipe as-is and haven't tried making it without the egg or with an egg replacement.
Kathy
Kim says
Can you tell me how long this lasts in the fridge?
Kathy says
It will last up to two weeks in the fridge. Be sure to keep in an airtight container.
Elsie says
Can I use avocado oil instead of canola oil and stevia instead of sugar?
Kathy says
Hi Elsie,
I have not used avocado oil or stevia before. However, they should work fine. I'm not familiar with stevia, but if it's really sweet, I'd add less than the amount of sugar called for in the recipe.
Enjoy!
Kathy
Nancy W says
Made this recipe this evening. I didn’t have white wine vinegar or dry mustard. Instead I used red wine vinegar and yellow mustard. After tasting it I added more vinegar as I like my m whip more tangy. It didn’t thicken as quickly as my previous Mayo/m whip recipes so I kept at it with my immersion blender. I could have added the vegetable oil ( don’t like the taste of canola oil) too quickly at first). In the end it run less thick than I wanted. Am hoping it will thicken more in refrigerator . Best of all is it tastes really good! Yum! TY for the recipe.
Kathy says
Hi Nancy,
I love how you've adapted to what you've had on hand! 🙂
Thanks,
Kathy
Eloise D. says
I am not a mayo fan having been raised on Miracle Whip but it wasn't on my (very) carb controlled diet. I was lamenting not having MW for so many dishes then found your recipe. I figured making my own might work out better. Fortunately, I love to cook so this wasn't a huge deal. I replaced the sugar with erythritol. I used plain white vinegar & because I didn't have enough canola oil I supplanted 1/4 c. plain vegetable oil to make up the deficit.
Know what??? It was every bit as good as the original. Now I can whip up a batch anytime & that frees up my fridge space.
Thanks for a very good & somewhat forgiving recipe!