Homemade Miracle Whip Recipe
Made with simple ingredients in just a few minutes, this creamy, tangy sandwich spread is perfect for sandwiches, burgers, wraps, salads, and dips.
Equipment
- 1 quart or pint jar
- 1 measuring cups and spoons
- 1 Immersion blender
Ingredients
- 1 cup avocado oil
- 1 egg room temperature
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 3 tablespoon white vinegar
- 1 tablespoon sugar
- ¼ teaspoon paprika
- ⅛ tsp teaspoon garlic powder
- ⅛ teaspoon onion powder
Instructions
- Add your room temperature egg, oil, and all other ingredients to a mason jar.
- Place immersion blender on the bottom of the jar, and begin blending, raising the blender slightly until you get to the top of the oil/egg mixture. This allows all the ingredients to thoroughly blend and immulsify.
- Serve anywhere you would typically use mayonnaise or miracle whip, in salads, sandwiches or in dips.
- Store leftovers in an airtight container for up one week in the refrigerator.
Notes
- Use a glass jar with measurements marked on the side, making it easy to measure out the oil needed for the recipe.
- Using a room temperature egg helps the egg and oil to emulsify into a beautiful thick mayo or miracle whip.
- To make mayonnaise instead of miracle whip, just add the oil, egg, vinegar, mustard and salt to the jar. Blend to immulsify and you'll have a delicious mayonnaise.
