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
Growing up, my family always used Miracle Whip instead of mayonnaise. But when I met my husband, I quickly learned he was strictly a mayonnaise fan. Thankfully, this didn’t cause any major conflicts in our early married days!
To keep the peace, we’ve always stocked both in our fridge. I actually enjoy using both, depending on what I’m making. For turkey sandwiches, it’s Miracle Whip all the way. But for hamburgers, I reach for mayonnaise.
My Homemade Miracle Whip Dressing has a slightly yellowish hue. This comes from the farm-fresh eggs we use, which have rich, deep yellow to orange yolks. The paprika also adds a touch of color, giving it that signature warm tone.
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 for 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.
Ingredients for making Miracle Whip
- White wine vinegar - Adds the tang you need in Miracle Whip.
- Oil - Use a light-flavored oil like canola or vegetable oil.
- Egg - A whole egg is used in this recipe.
- Fresh lemon - A small amount is used and it adds a bit of brightness to the mayo.
- Seasoning - Dry mustard, paprika, salt
- Sugar - A small amount of sugar is used to help balance the flavors.
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
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 flavors 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.
Homemade Miracle Whip will last up to two weeks when stored covered in the refrigerator.
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!
Homemade Miracle Whip Recipe
Equipment
- Measuring Cups
- Measuring Spoons
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 oil (Use a light flavored oil like canola or vegetable.)
Instructions
- In 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 food processor running, slowly pour oil through lid. I take a full minute to slowly pour the oil in. This will allow the ingredients to emulsify and thicken.1 cup oil
- Store in a glass jar with a lid in the refrigerator for up to two weeks.
Video
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Adapted from Top Secret Recipes
This post was originally published in January of 2015. The text and pictures have been updated.
Pat garcia says
Just made this and it’s like a thick liquid. Any suggestions. I followed directions exactly
Kathy says
Hi Pat,
If it turned out runny, it could be that you added the oil too quickly. You want just a slow stream added while the food processor is running. You could try adding it back to the food processor (or use an immersion blender) and stream a bit more oil into your mixture. I wouldn't add more than a tablespoon.
Let me know if that works,
Kathy
Delora Schmidt says
I made this and it turned out a little on the runny side. I could also taste the canola oil. Do you have any suggestions? I love the idea of making my own and have recently started a new cooking journey.
Kathy says
Hi Delora,
Feel free to use your favorite type of oil. Make certain you slowly drizzle in the oil. That should help with the emulsifying and help thicken the mixture.
Let me know how it turns out!
Kathy
Steve says
Can olive or avocado oils be used instead of canola?
Kathy says
You bet! Any type of oil can be used.
Jimmy says
Is there any substitute for dry mustard??✌😎
Kathy says
Hi,
You could use Dijon mustard in place of the dry mustard.
🙂
Bill says
I love our chickens and fresh eggs. I am a little leery about using raw fresh eggs. Please tell me I have nothing to worry about. HA!!
Kathy says
I wish I could reassure you, but you'll need to make that judgement yourself. Even home raised chickens can have diseases and it really depends on how you raise them. Since you are concerned, you may want to purchase pasteurized eggs for this recipe.
KM says
You can pasteurize eggs using a sous vide or even in an Instant Pot if it has the sous vide button. Just Google. I think it's 135 degrees for 75 minutes.
Kathy says
Thanks for the information.
William John Knowles says
Only difference I made was to add a 1/4 teaspoon of cayenne pepper
Kathy says
Sounds good!
David C. Hallberg says
If I substitute honey for the sugar will that keep it from getting thick?
Kathy says
Honey shouldn't be a problem as long as it can be fully emulsified into the dressing.
Penny Lindsey says
Approximately how much does this recipe make when making a single batch?
Kathy says
Hi Penny,
In the note section of the recipe it states it makes about 1 cup for a single batch. Hope that helps!
Kathy 🙂
Sandy says
Your recipe sounds delicious! Thanks for sharing. I also appreciate that you repeat the ingredient amounts in the instructions. That saves me from having to scroll up and down while making the recipe.
Kathy says
Hi Sandy,
Thanks so much! 🙂
Kathy
D’Arcy Pessegueiro says
Hello! How long will this keep in the fridge for?
Kathy says
Use within two weeks. Enjoy! 🙂
Pamela Burnham RN says
This was a wonderful replica only much better, since it is homemade and can be made healthier. I added a little more vinegar and replaced most of the oil with water, cashews, and flaxseeds. I also added some xanthan powder to help it thicken. It was delicious! I used an egg, but prefer to try it without one next time. Since I completely cut out animal products ten years ago - no more arthritis pain, menopause symptoms disappeared, skin allergies gone, no more need for deodorant, no oily skin, high energy, I feel great, lost all the weight, no meds at age 60! Unlike my entire family who eats differently - multiple MI's, morbid obesity, thyroid disease, etc. Thank you Kathy
Kathy says
Thank you!
Curtis says
Can I get by with using just egg whites
Kathy says
Hi Curtis,
I have not made this with just egg whites so I don't know how it would turn out.
Kathy
Margi says
Can I use a different oil? Is there something special about using canola oil?
Kathy says
It's just what I use. You can certainly use your favorite oil. 🙂
Enjoy!