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.
Joni says
I'm in love. I've made homemade mayo for awhile now but this ... THIS is the go-to from now on. Used champagne vinegar because it's what I had ... which is white wine of a sort ... followed the recipe exactly. Used my blender on medium speed - my gosh what a perfect result. Could be dangerous, haha. I wanna use it beyond sandwiches and salad dressings ... spreading on crackers, dipping pretzels, as an alternative to cocktail sauce for shrimp cocktail .... thank you for posting this recipe!
Kathy says
Thank you!!! 🙂
Linda Borner says
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))
Kathy says
Thanks for your information!
Kathy 🙂
Shannon says
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.
Kathy says
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 🙂
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
PJ says
SANDY, I forgot the egg, but it still thickened and tasted good.
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!
Linda Krenz says
Thank You so much for sharing. Love this recipe. =)
Kathy says
Thanks, Linda! 🙂
Tricia Dellas says
I found your 'miracle whip' recipe while dealing with a new diet to address the double whammy of high blood pressure and high cholesterol.
I played with the ingredients a little; olive oil instead of canola , white balsamic vinegar 'cause thats what I had and left out the salt out entirely.
While it isn't miracle whip or mayonnaise, it is very good and makes my boiled chicken tolerable.
Kathy says
Glad you found a way to make this work for you! Good luck with all your dietary changes - you can do it!!!
Kelly | Foodtasia says
Kathy, I'm obsessed with mayonnaise! And it's so much better made from scratch. We also grew up with Miracle Whip, but I switched to mayonnaise after getting married. I'll have to switch up my flavorings the next time I make a batch of mayo (which is weekly!)
st.Fred G says
Miracle Whip for chocolate mayonnaise cupcakes is the best!
Adina says
Miracle Whip is very popular in Germany, I think my mother-in-law has at least 15 salad recipes using a jar of Miracle Whip. I have never thought it is possible to make it at home, it is for sure healthier, not so many weird ingredients inside. I will make it next time I need MW.
Kathy says
Much healthier to make your own - there aren't any extra added ingredients.
David @ Spiced says
Interesting! I've never actually studied a jar of Miracle Whip to see what was in it. But now I really want to make a homemade version! This looks awesome...and a requirement for ham sandwiches after Easter! 🙂
Kathy says
Leftover ham sandwiches are the best!
Mary Ann | The Beach House Kitchen says
Great idea for a post Kathy! I've never tried to make Miracle Whip myself! Perfect for my summer BLT!
Kathy says
Miracle Whip is perfect with a BLT!
Dawn - Girl Heart Food says
I often opt for mayo, but do enjoy Miracle Whip and I bet this homemade version is the best out of everything! Love the spices in there too. Bet it would also be a lovely base for all kinds of dipping sauces 🙂
Kathy says
We do use mayo more often, but I still love the taste of Miracle Whip from time to time!
Benita Belbin says
Hi Kathy oh, I was just thinking ... were you going to share the recipe for, Grandma Grace's special chocolate mayonnaise cake? 😁
Kathy says
Hi Benita,
I do have the recipe - it's just in cupcake form, but could easily be made into a cake too. Chocolate Mayonnaise Cupcakes
Kathy Rupff - Living A Creative Life says
Hi Kathy, I would love to try this. Any idea how long it 'lasts' in the fridge?
Thanks!!
Kathy
Kathy says
I have kept it for two weeks...it might last longer, but it seems to disappear quickly around my house!
Phyllis Ponack says
Hi Kathy
This is so funny because the same thing happened to me when Mark and I got married he is the mayo guy and I was the miracle whip lady 🙂 so like you he won out. But I am going to try your recipe for miracle whip sounds so good. Hopefully it looks as good as yours.
FYI I love your recipes.
Thanks Kathy
Kathy says
Thanks, Phyllis...too funny about our hubbies. 🙂
Courtney says
While making a sandwich for lunch at work, i had to spend 3 minutes to get the last bit of MW out of the jar. Instead of buying more I wondered if i could make some, and this is the first result that came up. I'm planning on trying it tonight but realized no sugar is in the recipe, contradicting what you said about how it differs from mayo. But im still excited to try it!
Kathy says
Hi Courtney,
Good for you for making your own. I'm so glad you mentioned the sugar - there is indeed sugar in this recipe! I have made the correction to my recipe card. Thank you for your studious eye noticing I left it out!
Thanks! 🙂