Mastering the Art of Homemade Miracle Whip

Discover the secret to creating a delectable homemade Miracle Whip dressing in minutes that adds a tangy and creamy twist to your favorite dishes.

Course Pantry Basic, Sauce

Cuisine American

Prep Time 5

Cook Time 5

Servings cups

Calories 136kcal

Equipment

1 Immersion Blender

Ingredients

2 large egg yolks room temperature
3 tbsp. white vinegar
2 1/2 tbsp. granulated sugar
1/2 tsp. salt
1/2 tsp. lemon juice
2 cups canola oil
1/2 tsp. dry mustard
1 pinch paprika
1 Pinch garlic powder

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Instructions

Place the yolks in a glass jar. I like using a 3 cup mason jar. Use your immersion blender to whisk the yolks.
In a separate jar small measuring cup, combine the vinegar, sugar, salt, and lemon juice. Mix until the salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
Slowly drizzle the oil into the yolk mixture while processing with your blender to emulsive the mixture. It will get thick rather quickly. When you are halfway, add the remaining vinegar solution and the remaining spices. Add the remaining oil in a steady stream while whisking until all of the oil has been added.
Keep up to 7 to 10 days in your refrigerator.

Notes

Room temperature eggs emulsify better. Cold yolks are more likely to break the emulsion.

Add the oil slowly. This is the one step people rush. A thin, steady stream while the blender runs is what keeps the mixture from separating.

If it breaks, don't panic. Start a fresh yolk in a clean jar, and slowly blend the broken mixture into it the same way you'd add oil. It'll come back together.

No immersion blender? No problem. A whisk and a strong arm will get you there, it just takes longer.

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