Homemade Miracle Whip Recipe
Homemade Miracle Whip is creamy, tangy, and slightly sweet, just like the classic version. It’s easy to make and perfect for sandwiches, salads, and dressings.
Servings 1 Cup
Calories 131kcal
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
This recipe contains a raw egg. You may use a pasteurized egg if you are worried about consuming a raw egg.
May also use a blender instead of a food processor.
Recipe yields about 1 cup.
Nutrition
Serving: 1tablespoon | Calories: 131kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 4mg | Sugar: 1g | Vitamin A: 30IU | Calcium: 2mg | Iron: 1mg