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Home » Condiment » Homemade Miracle Whip Dressing

Published: Apr 18, 2019 · Modified: Feb 6, 2022 by Kathy · This post may contain affiliate links

Homemade Miracle Whip Dressing

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Dressing slathered on a piece of bread.

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. 

Miracle Whip in a small glass jar.

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.

We've managed to keep the peace by keeping both in our fridge. I like to use both, depending on what I'm having. Turkey sandwiches, it's miracle whip. Hamburger, it's 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. 

A turkey sandwich with lettuce and cheese.
Table of Contents
What is the difference between Miracle Whip and Mayonnaise?
Key ingredients
Tips for making Miracle Whip
Recipe Faqs
Homemade Miracle Whip

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. 

Other than that, it's really a personal preference on taste.

Miracle Whip adds a perfect something to potato salad, deviled eggs, and my Grandma Grace's special Chocolate Mayonnaise Cake!  

It was my Grandma'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. 

Key ingredients

Ingredients for making a homemade mayonnaise.
  • White wine vinegar
  • Oil
  • Egg
  • Fresh lemon
  • Dry mustard, paprika, salt and sugar

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

Recipe Faqs

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. 

How long will homemade Miracle Whip last?

Homemade Miracle Whip will last up to two weeks when stored covered in the refrigerator.

A slice of bread slathered with Miracle Whip.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my condiment recipes!

  • Pickled Peppers
  • Blackberry Barbecue Sauce
  • Raspberry Vinaigrette
  • Tartar Sauce
Miracle Whip in a small glass jar.

Homemade Miracle Whip

Kathy
Make your own Miracle Whip Dressing
4.87 from 38 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 mins
Total Time 10 mins
Course Condiment
Cuisine American
Servings 1 Tablespoon
Calories 131 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Food Processor
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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

This recipe contains a raw egg. You may use a pasteurized egg if you are worried about consuming a raw egg. 
Recipe yields about 1 cup.
Recipe adapted from Top Secret Recipes.

Nutrition

Serving: 1tablespoonCalories: 131kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 1gCholesterol: 10mgSodium: 40mgPotassium: 4mgSugar: 1gVitamin A: 30IUCalcium: 2mgIron: 1mg
Keyword Mayonnaise, Miracle Whip
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Adapted from Top Secret Recipes

This post was originally published in January of 2015. The text and pictures have been updated.

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Comments

  1. Linda Borner says

    March 04, 2022 at 8:12 am

    5 stars
    I made it with Avocado Oil, Monk Fruit sugar, white distilled vinegar (on hand), and everything else the same. It tastes great. Thank you. I am just now refrigerating it to see if it gets thick, but it is 85% thicker than another recipe that I made and it never set up so I am excited. Healthier alternative as I loved Miracle Whip, but HATE the unhealthy ingredients. PS: Just a note any oil other than Avocado or Olive oil & coconut oil (which has a coconut taste) so not good for this recipe is factory-made synthetic and NONE are healthy including canola, vegetable oil, etc. It puts a major toxic load on your body. If it is nature given then it is good. :0))

    Reply
    • Kathy says

      March 04, 2022 at 5:00 pm

      Thanks for your information!
      Kathy 🙂

      Reply
  2. Shannon says

    March 01, 2022 at 5:03 pm

    4 stars
    Used merlot 1 tbsp & rest apple cider vinega, egg white & olive oil + grape seed oil. Tastes really good in my potato salad & it has only been 6 hr. Straight outa jar has bitter bite. Thank you, haven’t eaten soy Mira whip for years.

    Reply
    • Kathy says

      March 01, 2022 at 5:34 pm

      Hi Shannon,
      It sounds like you made this recipe your own and added the flavors/ingredients you love! Glad it all worked out for you.
      Kathy 🙂

      Reply
  3. Jackie says

    September 24, 2021 at 9:12 am

    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.

    Reply
    • Kathy says

      September 24, 2021 at 9:14 am

      Thanks for your comment and for letting us know your steps.
      Enjoy 🙂

      Reply
  4. suw says

    July 18, 2021 at 2:10 pm

    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!

    Reply
    • Kathy says

      July 18, 2021 at 9:00 pm

      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! 🙂

      Reply
  5. Sandy says

    July 13, 2021 at 1:47 pm

    Is there any alternative I could use for the egg (I'm allergic) or can I just leave it out?

    Reply
    • Kathy says

      July 13, 2021 at 3:46 pm

      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

      Reply
  6. Kim says

    June 19, 2021 at 1:35 pm

    Can you tell me how long this lasts in the fridge?

    Reply
    • Kathy says

      June 19, 2021 at 2:03 pm

      It will last up to two weeks in the fridge. Be sure to keep in an airtight container.

      Reply
  7. Elsie says

    February 26, 2021 at 12:09 pm

    Can I use avocado oil instead of canola oil and stevia instead of sugar?

    Reply
    • Kathy says

      February 26, 2021 at 4:05 pm

      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

      Reply
  8. Nancy W says

    November 03, 2020 at 7:16 pm

    5 stars
    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.

    Reply
    • Kathy says

      November 03, 2020 at 7:19 pm

      Hi Nancy,
      I love how you've adapted to what you've had on hand! 🙂
      Thanks,
      Kathy

      Reply
  9. Eloise D. says

    October 25, 2020 at 2:49 am

    5 stars
    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!

    Reply
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I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics..

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