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Kraft Miracle Whip Copycat Recipe
Kraft Miracle Whip
By Todd Wilbur

Recipe Type: Condiment
Calories: 45
Cook Time: 20 minutes
Recipe Rating: 4.4 (18 reviews)
 

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. 

Source: Top Secret Recipes Unlocked by Todd Wilbur.

1 egg yolk
5 teaspoons white vinegar
4 teaspoons granulated sugar
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon lemon juice
1 cup canola oil
1/4 teaspoon dry mustard
Pinch paprika
Pinch garlic powder

1. Whisk the egg yolk by hand for 15 seconds.

2. Combine the vinegar, sugar, salt, and lemon juice in a small bowl or glass measuring cup. Stir until the salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.

3. Pour the canola oil into a plastic squirt bottle or measuring cup with a spout. This will allow you to drizzle the oil into the egg yolk with one hand while whisking with the other. Dribble a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you are about halfway through the oil, your mayonnaise should be very thick. Whisk in the remaining vinegar solution and add the mustard, paprika, and garlic powder. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added.

4. Put the dressing into an old mayonnaise jar and seal it with a lid. Keep up to 7 to 10 days in your refrigerator.

Makes 1 cup.

Tidbits: If you are concerned about the raw egg yolk used in this recipe (even though the risk of salmonella poisoning from well-chilled fresh eggs is extremely low), you can buy eggs that have been heat-treated (pasteurized) for a bit more scratch. The vinegar used in the recipe also helps to kill any stray bacteria baddies.





        
Awesome
 
Submitted on: 10/14/16
I used organic avocado oil, a farm fresh egg, homemade organic powdered sugar, Bragg's apple cider vinegar instead of white vinegar and organic yellow mustard, I didn't have powdered mustard, organic garlic, paprika and Himalayan sea salt. I put all ingredients into a pint sized mason jar, and used a stick blender. I put the blender straight to the bottom of the jar, blended without moving the blender or jar for one minute, then moved the stick blender up and down, back and forth.
perfect
mark  
Submitted on: 07/24/16
Yes it has that zip, of MW. First time around I put everything in jar including oil as one other reviewer said. Used my stick blender = a green slimy mess. Second time around I put it in my double bladed blender. Followed directions as close as I could. I wasn't to steady on pouring the oil but it still came out perfect. I'll never pay the bucks for MW at the store again. This even taste better because I made it my self. I did double the batch it just took a little longer but still had that zip.
Bookmarked This One
Courtney  
Submitted on: 05/16/16
This is great. I've wanted to try making my own mayonnaise for a long time. I needed some and I was out so I gave this a try. I made a couple of substitutions because of what I had on hand. I used grape seed oil, regular jar mustard, and garlic juice instead of the counterparts listed. It turned out pretty good. I'm done buying it at the store now. I might try doing it a little differently in the future but for now I'm very pleased.
Bitter Taste
Phil  
Submitted on: 05/11/16
If you ended up with a bitter taste, you used rancid oil. That's the only ingredient in this that could cause it. (I learned this myself). Try it again with fresh oil
Delicious
Jen  
Submitted on: 04/15/16
I'm not a fan of whipping with a whisk so I tried the immersion blender first unsuccessfully. So then I tried my Vitamix and put all of the ingredients except the oil in and turned it on medium and very slowly poured the oil in. It took several minutes and about half of the oil before it started to thicken up but it turned out really nice. Thanks for another great recipe!
GREAT!
RLG  
Submitted on: 09/23/15
I make a lot of things from scratch to avoid unhealthy additives from store bought items. The recipe I use for home made coleslaw dressing starts with 1 cup Miracle Whip--kinda defeating the purpose. This recipe gives me the home made base and tastes great!
worked out nice
Mag  
Submitted on: 07/20/15
I tried this with avocado oil. I used real farm eggs with yolks that are almost orange, so mine turned out yellow. But, it tasted just fine. Used an immersion blender and at first I thought it wasn't going to get creamy, but I kept at it and it got really thick. Great taste.
Tina  
Submitted on: 05/26/15
This recipe was great the 2nd time I made it. I followed the recipe the first time, and used the egg yolk per the directions. The egg yolk didn't thicken, the color was off and texture slimy. I thought maybe there was a typo, and it was supposed to be the egg WHITE, NOT the YOLK. When I made the recipe with the use of the egg white instead of the yolk, it turned out great. My family voted that I only use homemade miracle whip from now on and not buy it :)
Amazing
Michael T.  
Submitted on: 04/05/15
I have been making my own mayo for a few years now, but on occasion I find I need that tangy zip only MW can provide. However I don't use enough to warrant a trip to the store. So today "Easter Sunday 2015" I decided to try a batch of this recipe and see what happens. I was amazed, like most other reviewers I used my "stick blender" to do the dirty work. I placed all ingredients in my old MW container and used the stick blender on it. 45 seconds later a really good MW substitutute
Immersion blender
Judi  
Submitted on: 11/25/14
My 14 yo son is doing a happy dance in the kitchen, because he just made this, using an immersion (or stick blender). He placed all the ingredients in the container, "pulsed" until mayo began to form, then whipped until finished. It took longer to gather and measure the ingredients than it took to make! He says we are never buying mayo again! A BIG plus with the immersion blender- you don't have to worry about drizzling the oil. Just place all he ingredients in container, let rest for 1 min
Very good
Yvette  
Submitted on: 10/29/14
I tried this and it looks and taste just like the name brand without all of the other things that are not good for us. It taste fresher. Thank you Todd!
Awsome
Tammy  
Submitted on: 07/26/14
OMG this recipe is awesome! I tried making it yesterday, followed directions exact and failed both times but today i tried again used a hand mixer. I poured everything in the cup oil last and emulsified perfectly it taste so much like miracle even got the tangy zip ill never buy miracle whip again and i am fussy about dressings! Thank You
Folks it works
Chris  
Submitted on: 04/23/14
I recommend using a hand mixer, I used mine and the recipe comes out perfect, bright white just like the original. So I have Todd's books and 99% are spot on. Living in Africa we can not get 90% of the things we are used to so these recipes help with getting those foods we liked from home in the USA.
It is a Miracle
Paul  
Submitted on: 03/18/14
An immersion blender is way easier than a whisk, just dump everything in the bottom then add the oil. Put in the blender, hit the button, stir a bit and you're done. If only Kraft would make it with Splenda and Cold Pressed Virgin Coconut Oil like I just did. It's the taste I grew up loving without the toxic seed oils and sugar. I'm looking forward to having it with my lunch today... only now I may have to find something to make that is good enough to go with my freshly made MW.
Very good
Txcowgirl  
Submitted on: 03/15/14
I was making potato salad for company and, of all things, I was out of Miracle Whip. I tried two recipes. The first was awful and this one came out great. Everyone loved the potato salad and wanted to know my ingredients. I told them that the only difference this time was the home made M. W. I am planning on using this from now on instead of store bought.
me
wayne  
Submitted on: 02/03/14
like ms peggy I too came up with somethine yellow and did'nt taste very well either.
Actually it does work
Rhea  
Submitted on: 06/26/13
I have made this a few times and if done right it will taste great. The most common mistake made is almost always the first step, which is the most important. When adding the oil to the egg yolk, you must only add one drop of oil at a time and continuously whip mixture without ever stopping. If your arm doesn't hurt , you aren't doing it right. It may seem silly but you can only add the oil one drop at a time for the first half cup. After which, the remaining oil can be added quicker.
Not Miracle Whip
peggy  
Submitted on: 05/23/13
I just finished making this and it's a yucky yellow color, for one thing. The other is that it really does not taste like Miracle Whip and it has a bitter aftertaste. I followed the recipe EXACTLY just to make sure it was right before I making any modification, but this is the last time I'll make this recipe. I may try others.