WHAT ARE THE INGREDIENTS IN MIRACLE WHIP RECIPES

KRAFT MIRACLE WHIP - TOP SECRET RECIPES

Kraft Miracle Whip - Top Secret Recipes image

Even though this stuff looks like mayonnaise, Food and Drug Administration dudes say it has to be called "dressing." Miracle Whip was invented in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren't supposed to be in mayonnaise, such as sugar, paprika, and garlic powder. If you're a fan of Kraft's variation on the creamy white mother sauce, you must try this clone. As with homemade mayonnaise, you make a simple emulsion with egg yolk and oil. Add in the other ingredients and you've got yourself a Miracle Whip kitchen copy that's way fresher than any bottle on store shelves. Make all your favorite condiments at home with my secret recipes here. Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 10 minutes0S

Cook Time 10 minutes0S

Number Of Ingredients 9

Ingredients

Nutrition Facts : Calories 45 calories

HOMEMADE MIRACLE WHIP RECIPE - FOOD.COM

Homemade Miracle Whip Recipe - Food.com image

I found this recipe for homemade Miracle Whip in the local paper. Miracle Whip is not available where I live, so it's nice to have a jar of this in the fridge.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1/2 liter, 68 serving(s)

Number Of Ingredients 10

Ingredients

2 egg yolks
1/2 teaspoon salt
1 tablespoon powdered sugar
3 tablespoons lemon juice or 3 tablespoons vinegar
1 1/2 cups oil
1 1/2 tablespoons flour or 1 1/2 tablespoons cornstarch
1 teaspoon dry mustard
1/2 cup boiling water
2 tablespoons vinegar
salt

Steps:

Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
Mix the flour, mustard, boiling water and vinegar together until smooth.
Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
Slowly add this hot mixture to the mayonnaise and blend well.
Pour in a container and cool in the refrigerator.

Nutrition Facts : Calories 45.4, FatContent 4.9, SaturatedFatContent 0.7, CholesterolContent 4.9, SodiumContent 17.4, CarbohydrateContent 0.3, FiberContent 0, SugarContent 0.1, ProteinContent 0.1

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