Kraft Miracle Whip copycat recipe by Todd Wilbur
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Kraft Miracle Whip

Score: 4.39. Votes: 23
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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. 

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Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 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
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    • Instructions

      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.

Average rating:

Score: 4.39. Votes: 23
Rating of votes (23)
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Happy Gazoo
Oct 27, 2020, 07:11

This is Excellent! I used my immersion blender -- just place all ingredients in the bottom of the jar adding the oil last. Let it settle for a minute so the oil is on top, place immersion blender stick on top of the egg yolk and let stick rest on the bottom of your container - turn it on - keep immersion blender still for about 7 seconds and you will see the mayo form then lift the blender slowly and mix ingredients until blended (took me about 20 seconds). This is a fantastic recipe - thank you for posting. BTW, those that are complaining it's too yellow, mine was white, perhaps you added too much paprika? I only used a VERY teeny pinch of paprika. Hope this helps and thanks Todd!

Judy Reese
Nov 27, 2017, 10:14

Recipe ingredients are great combo. Instead of all the steps though I just put everything in my miracle whip jar I use and my stick blender and it comes out perfect. Then chill. Great recipe. Thank you. I didn't think it was possible but I like it even more than the store bought miracle whip.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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