This is great! I have tried to save mayo and miracle whip in my long term food storage with abysmal results. Something in them just doesn’t like to be stored. I actually like miracle whip better than mayo though I use both. Now I can assemble the dry packets to mix with the fresh ingredients. Way cool. Thanks.
Very Clear and Concise directions. My wife is a mayo person. Our son, daughter and I are both Mayo and Miracle Whip. We make Macaroni Tuna Salad and Potato Salad, what we call 50/50 Salad. It is half mayo and half miracle whip, three types salad cubes (Dill, Bread N Butter or Sweet and Kosher Dill). Sometimes my wife asks for it to be 75% Mayo and 25% miracle Whip. I made Mayo today, but I think I will add in 1 to 1 1/2 tsp sugar next time to make a 50/50 Mayo Whip. I think 2 tsps sugar will be to much for my wife. If my Potato Salad is a little wet, and I am serving it right then at dinner. I will make a little instant potatoes and mix it in to thicken it up. This is so it looks like and taste like it set over night. If my Macaroni Salad turns out a little wet, I also thicken it. I use corn starch and take out some of the wet dressing and mix it with the corn starch and then mix it right back into the Tuna/Macaroni Salad. I have used instant flake potatoes mixed with hot water instead of the corn starch. You have to spread the instant potatoes on a plate and put it inside the freezer to get it cold. Do not add instant potatoes flakes into your Potato Salad or Macaroni Salad. Make the instant potatoes with boiling hot water as per directions and do not add butter or salt or pepper. You are going to spread that on a plate and put it into the freezer until it is cold. Then mix it into your salad to thicken it up.
enerZise Thank you so much! That sounds like a great idea! Yes I have even used instant potatoes to thicken up soups and gravy! Folks should always keep some instant potatoes on hand, it sure comes in handy! Those are some great tips! Thank you for watching!!! I love to hear how you mayo/m whip mix came out! :D
@@Hedy my mom made miracle whip salad dressing we poured on salad. What would you think it down miracle whip to make it pourable. I live your homemade kind . She's gone now I thought it was vinegar or milk
just subscribed! my husband is going to love this! thank you so much! cant wait to make this tonight! look forward to watching many more of your videos!
Oh thank you sweetie! I am SO happy you liked the video! I would love to know how it came out! Once you get the hang of it, and y'all get the "twang" to your taste you will make it all of the time! Let me hear back now! Thank you for watching and subscribing honey! :D
Normally I just dissolve sugar in white vinegar then add that to mayonnaise with a pinch of paprika and whisk it up. It's a little thinner than the real stuff but thickens a little over ight in the fridge. It's a pretty good substitute! It tastes good. If its to thin I just add a little more mayo!
Hello, I just found your channel wanting to make some faux "Miracle Whip". I followed your recipe pretty much to the t with a few little "oops slips". I never did thicken, I tried a Tribec blender, and immersion blender and my Vitamix to NO avail? I thought I am not going to throw this good stuff out so I started all over again being the stubborn person I am. After watching a few more videos I was going to try again. I added in the egg yolk 1st, then the oil, then the lemon juice and the rest of the dry. but did not mix. I used my immersion blender and placed it on top, pressed down, and turned on, immediately it started thickening raising it a little higher continued to thicken and kept raising it higher and higher until all was incorporated. Mine turned out a little thicker then I wanted so to thin it out I was able to use my other batch ( that never thickened) instead of throwing it out. It worked out perfectly! Thank you for the recipe
Oh honey I am so glad it worked out! Yes, the exact order that the ingredients go into the jar are key. A tall jar is best to use as well. I am so glad that you are "stubborn" and it worked out! Patience sometimes is key as well. LOL I do hope that you liked it, of course you can tweak it to your taste! It sure beats a trip to the store, or as of our current situation, if they even have it on the shelf when you do get there. Thank you SO much for your comment. Your details can help others correct it and get a good batch! Now if you watch my mayonnaise video, it happened to me on camera. You can try the correction with a different container and add just an 1 egg yolk and just a little of the "ruined" batch at a time, again I do it in my mayonnaise video, the procedure would be the same. I am so glad it came out honey! I sincerely appreciate you sharing with me! :D
I used reg. vegetable oil and it never became thick or firm, stayed very liquidy , but has a nice taste, so will use it for salads; also tried with olive oil and same results, but the taste is awful, so fed to the pig. I did not have Sunflower oil at this time, so I will get some and try and give an update. Thanks.
Sometimes it takes some practice, once you get the hang of it there is nothing to it. Don't give up. There are some things I tried over and over and over some more until I got the feel of it. Sometimes salad dressings and Mayonnaise fall into that category. Let me know how it came out. Let's see what we can do to help it out! :D Thanks for watching and I sincerely hope I can help!
I made this three times and it worked beautifully. Tried another four times and cannot get it to work--- too thin and runny. Mixed it exactly like the first three. What's wrong???
First of all I apologize to just now be answering your question. I am recuperating from major neck surgery.last early fall, but much better now. The mystery has happened to me too. Many times it is the humidity I believe. When it does happen I just start over with a different clean jar. My Aunt Mary always said not to make mayonnaise when it's raining. I think that maybe goes for the salad dressing too. I know how to save mayonnaise that didn't emulsify correctly, just not sure if it would work for this recipe. I am sorry you had it happen to you for four times.
I apologize for the late response, I am just now back on RUclips after illness. Sure you can. The main thing is that your choice be a NEUTRAL type of oil, such as Sunflower, Canola, Grape-seed, or Avocado as opposed to an oil with a strong flavor. You can also use a mix of 2 different oils.
Hey there, sorry I am very behind on comments. It is down in the recipe description. I usually only make what my family can use for a week. It is so easy to make it is usually gone BEFORE the week! So 7-8 days Thank you! :D
Hey there Cathy, honestly I never have tried to do that. I usually only make enough that I know will get eaten up within a few days. I would try and see. If it holds up after freezing it will safe to eat if that is also what you meant. I honestly don't know about the texture though. Great question, I may when I am able try to do just that!
Abject failure. The mixture is runny thin. I assume the egg, oil, and vinegar are the prime ingredients to create the consistency and the condiments make the flavor. What am I doing wrong?
I am apologize that I just saw this, I have been having trouble with RUclips comments for awhile now. I am also very sorry that you are having trouble. Don't give up. This is a tried and true recipe I have used for many years. Sometimes with recipes like this you must do it over and over to get it right. Do exactly what I do in the exact order that I do it as shown in the video. The order of the ingredients are key. Salad dressing and mayonnaise recipes can certainly be stubborn!
I use a hand beater on high which takes a little time but does a much better job of mixing than an immersion blender which is the reason I stopped using an immersion blender. Whisking takes much too long. Don't have to worry about raw eggs as long as the mayo or spread contains vinegar. Your homemade solid dressing looks good and I bet taste good too. But I won't be making it like you as I will use the same method I use to make mayonnaise.. When I separate a yolk I let the thick part of white drip out only leaving the thin part along with the yolk. Why don't you make it just 2 Tablespoons of white vinegar instead of 6 teaspoons. When I try your recipe I will make a double batch since it will have a refrigerator shelf life of a couple months or even longer because of the vinegar. After I make it I will come back here and let you know how mine turned out. Thanks.
Hello, yes a hand mixer can also do the job. I made this with a hand mixer for many years before switching over to an immersion blender. I have had zero issues using this method. Yes, in no way would I recommend whisking, WAY too long. The method as to how, is a personal choice. I guess that the method of separating yolks is also a matter of choice (as you can see in the video, I am far from perfect whilst separating my yolk LOL). Yes, obviously, 3 teaspoons equal 1 tablespoon and when I make it in my regular daily life, I do indeed use a tablespoon. As this was one of my first videos and almost 5 years old, I now honestly have no Idea as to why I said teaspoons as opposed to tablespoons. The bottom line is, whether teaspoons or tablespoons, it is the results that matter, right? Oh yes, doubling the recipe works just fine. Also, how long to keep in the refrigerator? Lemon juice or not, I always recommend to make up only what one would use within a 10 day period, discarding anything left after the 10 day mark.Honestly, I have three sons. and with their ages being 23, 21 and 18, you can see why that is never a problem at my house LOL! We never seem to ever make it to the 10 day rule mark! Alas, I have taught 2 of my three "boys" how to make more LOL! I sincerely hope that you enjoyed this recipe, it tastes really yummy for sure! I'd love to hear how you liked it. Thank you for watching! :D
Yes. But note the "twang" will be much more pronounced. I prefer to use white vinegar, there is still a fantastic flavor but not over powering. More complimentary to the food you are pairing it with..
There is no reason to put corn syrup in it. I've made many mayo and miracle whip. Most everything has corn syrup, now. It's very hard to digest and keeps us fat and sick.
ive tried this twice and cant seem to get it to work. Same ingredients here everyone says to use on the net. Lots of people say it works. I used the tall container that came with my stick mixer. The stick mixer. put the ingredient in the cup and slowly poured in the oil. never thickened. Second try I dumped it all in and it never thickened so I added another egg yolk. nope. Im kinda frustrated and have no clue what the issue is. the oil is brand new. maybe my stick blender is not good enough? Its a cheapo.
+Miranda Cunningham Sweetie, I am sure sorry to hear you are having trouble getting it to thicken. If your stick blender has a low and high setting, then you should be just fine. I don't want to sound obvious, but here are the steps I do: I use a 1 quart tall mason jar. Yolk goes in first. Then, I throw in the spices, lastly the cup of oil. Now take the stick blender and go straight down to the bottom trying to not disturb the layers, just as little as possible, go straight down to the yolk. Hold stick blender on the bottom of the jar, keep it steadily there. Remember, you cannot rush salad dressing (or mayonnaise). Then with stick blender on low, hold it steady in one spot, do not move it around. then GO! Keep it there until around the blender, on the bottom, you will see it starting to thicken up. Only AFTER you see it coming up around the bottom of the stick blender, only then will you SLOWLY start "pulling up" in a rocking motion with your blender. Once the emulsification process has occurred, then you can move around to incorporate the rest of the oil. Do not over blend. I sure hope that helped you honey. You can see exactly how I did it in this video in one take (if you watch my videos, you will know I don't edit out mistakes, or do retakes until I get it right, what you see is what you get with me LOL) I admit I have been making it for so long, I just kind of automatically have the "feel" to do it. I messed up in my (Better than Hellman's) mayonnaise video, but used it as a teaching moment on how to "save" your mayonnaise. If I were you, when you had the time, I would sit with a bottle of oil and a dozen eggs and go over and over until I had it right, then I would do it again so then you will know "the feeling" while it correctly comes together. I myself did that when I first started making it.many years ago. Thank you for giving me the chance to explain it to you step by step. PLEASE do let me know how it turned out!
Miranda Cunningham maybe your eggs were old? i dunno... mine turned out great. you shouldn't have to spend lots on a stick blender. one thing: have the blender ON while you slowly add the oil... also, make sure you're only using the egg yolk (the yellow) and not the whole egg. 👍🏼
I apologize for just seeing this. I have not been well, therefore I am insanely behind on comments. The main difference is the ingredients, amounts of ingredients and Miracle Whip has more of a "sweet" to it. I hope that helped LOL!
No honey, there are slight differences in the ingredients, which also give them distinctly different flavors. For instance the salad dressing has a little more sugar. It also has dry mustard, paprika and garlic powder whereas the mayonnaise does not. If memory serves me right Miracle Whip was introduced during the depression as a cheaper alternative to mayonnaise. Nowadays, they both seem to be the about same price. Also, though not reflected in either of my recipes, commercially speaking, the oil content has to pass a certain percentage criteria to be officially labeled mayonnaise.. I certainly appreciate you taking the time to ask your question, I hope that I answered it for you. . I am sure it will clear it up for some others. I also apologize that I am just responding. I have been very ill for last 2 years, but am on the mend and getting ready for new videos in 2019! :D
Praise God for this video...SMH...It's amazing how something that costs less than .75 to make, is so overpriced in the stores setting on a shelf. I've made a homemade batch of "Miracle Whip' before; and, the recipe called for a cornstarch slurry. This is one of those recipes that when you get it just right, it is well worth the effort!
You are so right! Also, you KNOW what is exactly going into a recipe when you make it yourself! Much cheaper to make yourself, just tastes better as well! Thank you honey! :D
Hallelujah! Can't wait to try this. Thanks Hedy...
You are so welcome, I sure hope you made and liked it! Thank you for watching!
This is great! I have tried to save mayo and miracle whip in my long term food storage with abysmal results. Something in them just doesn’t like to be stored. I actually like miracle whip better than mayo though I use both. Now I can assemble the dry packets to mix with the fresh ingredients. Way cool. Thanks.
Very Clear and Concise directions.
My wife is a mayo person. Our son, daughter and I are both Mayo and Miracle Whip.
We make Macaroni Tuna Salad and Potato Salad, what we call 50/50 Salad. It is half mayo and half miracle whip, three types salad cubes (Dill, Bread N Butter or Sweet and Kosher Dill). Sometimes my wife asks for it to be 75% Mayo and 25% miracle Whip.
I made Mayo today, but I think I will add in 1 to 1 1/2 tsp sugar next time to make a 50/50 Mayo Whip. I think 2 tsps sugar will be to much for my wife.
If my Potato Salad is a little wet, and I am serving it right then at dinner. I will make a little instant potatoes and mix it in to thicken it up. This is so it looks like and taste like it set over night.
If my Macaroni Salad turns out a little wet, I also thicken it. I use corn starch and take out some of the wet dressing and mix it with the corn starch and then mix it right back into the Tuna/Macaroni Salad.
I have used instant flake potatoes mixed with hot water instead of the corn starch. You have to spread the instant potatoes on a plate and put it inside the freezer to get it cold.
Do not add instant potatoes flakes into your Potato Salad or Macaroni Salad. Make the instant potatoes with boiling hot water as per directions and do not add butter or salt or pepper. You are going to spread that on a plate and put it into the freezer until it is cold. Then mix it into your salad to thicken it up.
enerZise Thank you so much! That sounds like a great idea! Yes I have even used instant potatoes to thicken up soups and gravy! Folks should always keep some instant potatoes on hand, it sure comes in handy! Those are some great tips! Thank you for watching!!! I love to hear how you mayo/m whip mix came out! :D
a-ma-zing. just made some with my fresh egg :) i may never buy MW again! YUM. i used an immersion blender and assembled it right in the pint jar. 😄
Using a stick blender and a jar sure makes it oh so easy! It sure is tasty! LOL! So glad you liked it! Thank you for watching!
I'm looking forward to making this recipe.
I wish i had some always instead of mayo lol
I wish i had some too
@@Hedy my mom made miracle whip salad dressing we poured on salad. What would you think it down miracle whip to make it pourable. I live your homemade kind . She's gone now I thought it was vinegar or milk
just subscribed! my husband is going to love this! thank you so much! cant wait to make this tonight! look forward to watching many more of your videos!
Oh thank you sweetie! I am SO happy you liked the video! I would love to know how it came out! Once you get the hang of it, and y'all get the "twang" to your taste you will make it all of the time! Let me hear back now! Thank you for watching and subscribing honey! :D
Do you add anything to your dressing for the cole slaw? Also, what. Oils I use instead of dry mustard?
What is the oil in ml....Im wondering is online conversion chats wrong for I have tried and failed twice to make this ...end up runny
Just found your channel! Can you use vegetable oil?
How funky lol awwww looks yummy on bologna lol
Normally I just dissolve sugar in white vinegar then add that to mayonnaise with a pinch of paprika and whisk it up. It's a little thinner than the real stuff but thickens a little over ight in the fridge. It's a pretty good substitute! It tastes good. If its to thin I just add a little more mayo!
I just failed at this video recipe and did what you said lol
@KaYlAmArIe233 I tried the recipe she gave in the video and it's nothing like miracle whip.
Hello, I just found your channel wanting to make some faux "Miracle Whip". I followed your recipe pretty much to the t with a few little "oops slips". I never did thicken, I tried a Tribec blender, and immersion blender and my Vitamix to NO avail? I thought I am not going to throw this good stuff out so I started all over again being the stubborn person I am. After watching a few more videos I was going to try again. I added in the egg yolk 1st, then the oil, then the lemon juice and the rest of the dry. but did not mix. I used my immersion blender and placed it on top, pressed down, and turned on, immediately it started thickening raising it a little higher continued to thicken and kept raising it higher and higher until all was incorporated. Mine turned out a little thicker then I wanted so to thin it out I was able to use my other batch ( that never thickened) instead of throwing it out. It worked out perfectly! Thank you for the recipe
Oh honey I am so glad it worked out! Yes, the exact order that the ingredients go into the jar are key. A tall jar is best to use as well. I am so glad that you are "stubborn" and it worked out! Patience sometimes is key as well. LOL I do hope that you liked it, of course you can tweak it to your taste! It sure beats a trip to the store, or as of our current situation, if they even have it on the shelf when you do get there. Thank you SO much for your comment. Your details can help others correct it and get a good batch! Now if you watch my mayonnaise video, it happened to me on camera. You can try the correction with a different container and add just an 1 egg yolk and just a little of the "ruined" batch at a time, again I do it in my mayonnaise video, the procedure would be the same. I am so glad it came out honey! I sincerely appreciate you sharing with me! :D
Would it work with the whole egg instead of just the yolk?
Thank you!
You are very welcome!
I used reg. vegetable oil and it never became thick or firm, stayed very liquidy , but has a nice taste, so will use it for salads; also tried with olive oil and same results, but the taste is awful, so fed to the pig. I did not have Sunflower oil at this time, so I will get some and try and give an update. Thanks.
Sometimes it takes some practice, once you get the hang of it there is nothing to it. Don't give up. There are some things I tried over and over and over some more until I got the feel of it. Sometimes salad dressings and Mayonnaise fall into that category. Let me know how it came out. Let's see what we can do to help it out! :D Thanks for watching and I sincerely hope I can help!
How long will it hold in the refrigerator?
+SJFTV Hello, as stated in the description, it will stay good easily a week to 10 days. I hoped that help! :-D
I made this three times and it worked beautifully. Tried another four times and cannot get it to work--- too thin and runny. Mixed it exactly like the first three. What's wrong???
First of all I apologize to just now be answering your question. I am recuperating from major neck surgery.last early fall, but much better now. The mystery has happened to me too. Many times it is the humidity I believe. When it does happen I just start over with a different clean jar. My Aunt Mary always said not to make mayonnaise when it's raining. I think that maybe goes for the salad dressing too. I know how to save mayonnaise that didn't emulsify correctly, just not sure if it would work for this recipe. I am sorry you had it happen to you for four times.
Can I used a different oil
I apologize for the late response, I am just now back on RUclips after illness. Sure you can. The main thing is that your choice be a NEUTRAL type of oil, such as Sunflower, Canola, Grape-seed, or Avocado as opposed to an oil with a strong flavor. You can also use a mix of 2 different oils.
how long does it keep
Hey there, sorry I am very behind on comments. It is down in the recipe description. I usually only make what my family can use for a week. It is so easy to make it is usually gone BEFORE the week! So 7-8 days Thank you! :D
can you make sandwiches using this and freezer them?
or does it not do well in the freezer?
Hey there Cathy, honestly I never have tried to do that. I usually only make enough that I know will get eaten up within a few days. I would try and see. If it holds up after freezing it will safe to eat if that is also what you meant. I honestly don't know about the texture though. Great question, I may when I am able try to do just that!
Abject failure. The mixture is runny thin. I assume the egg, oil, and vinegar are the prime ingredients to create the consistency and the condiments make the flavor. What am I doing wrong?
I am apologize that I just saw this, I have been having trouble with RUclips comments for awhile now. I am also very sorry that you are having trouble. Don't give up. This is a tried and true recipe I have used for many years. Sometimes with recipes like this you must do it over and over to get it right. Do exactly what I do in the exact order that I do it as shown in the video. The order of the ingredients are key. Salad dressing and mayonnaise recipes can certainly be stubborn!
I use a hand beater on high which takes a little time but does a much better job of mixing than an immersion blender which is the reason I stopped using an immersion blender. Whisking takes much too long.
Don't have to worry about raw eggs as long as the mayo or spread contains vinegar.
Your homemade solid dressing looks good and I bet taste good too. But I won't be making it like you as I will use the same method I use to make mayonnaise.. When I separate a yolk I let the thick part of white drip out only leaving the thin part along with the yolk.
Why don't you make it just 2 Tablespoons of white vinegar instead of 6 teaspoons. When I try your recipe I will make a double batch since it will have a refrigerator shelf life of a couple months or even longer because of the vinegar.
After I make it I will come back here and let you know how mine turned out. Thanks.
Hello, yes a hand mixer can also do the job. I made this with a hand mixer for many years before switching over to an immersion blender. I have had zero issues using this method. Yes, in no way would I recommend whisking, WAY too long. The method as to how, is a personal choice. I guess that the method of separating yolks is also a matter of choice (as you can see in the video, I am far from perfect whilst separating my yolk LOL). Yes, obviously, 3 teaspoons equal 1 tablespoon and when I make it in my regular daily life, I do indeed use a tablespoon. As this was one of my first videos and almost 5 years old, I now honestly have no Idea as to why I said teaspoons as opposed to tablespoons. The bottom line is, whether teaspoons or tablespoons, it is the results that matter, right? Oh yes, doubling the recipe works just fine. Also, how long to keep in the refrigerator? Lemon juice or not, I always recommend to make up only what one would use within a 10 day period, discarding anything left after the 10 day mark.Honestly, I have three sons. and with their ages being 23, 21 and 18, you can see why that is never a problem at my house LOL! We never seem to ever make it to the 10 day rule mark! Alas, I have taught 2 of my three "boys" how to make more LOL! I sincerely hope that you enjoyed this recipe, it tastes really yummy for sure! I'd love to hear how you liked it. Thank you for watching! :D
Have you ever triedApple cider vinegar?
Yes. But note the "twang" will be much more pronounced. I prefer to use white vinegar, there is still a fantastic flavor but not over powering. More complimentary to the food you are pairing it with..
Miracle whip actually has corn syrup as an ingredient. I know that what you made is good, it’s more like mayonnaise.
There is no reason to put corn syrup in it. I've made many mayo and miracle whip. Most everything has corn syrup, now. It's very hard to digest and keeps us fat and sick.
ive tried this twice and cant seem to get it to work. Same ingredients here everyone says to use on the net. Lots of people say it works. I used the tall container that came with my stick mixer. The stick mixer. put the ingredient in the cup and slowly poured in the oil. never thickened. Second try I dumped it all in and it never thickened so I added another egg yolk. nope. Im kinda frustrated and have no clue what the issue is. the oil is brand new. maybe my stick blender is not good enough? Its a cheapo.
+Miranda Cunningham Sweetie, I am sure sorry to hear you are having trouble getting it to thicken. If your stick blender has a low and high setting, then you should be just fine.
I don't want to sound obvious, but here are the steps I do: I use a 1 quart tall mason jar. Yolk goes in first. Then, I throw in the spices, lastly the cup of oil. Now take the stick blender and go straight down to the bottom trying to not disturb the layers, just as little as possible, go straight down to the yolk. Hold stick blender on the bottom of the jar, keep it steadily there. Remember, you cannot rush salad dressing (or mayonnaise). Then with stick blender on low, hold it steady in one spot, do not move it around. then GO! Keep it there until around the blender, on the bottom, you will see it starting to thicken up. Only AFTER you see it coming up around the bottom of the stick blender, only then will you SLOWLY start "pulling up" in a rocking motion with your blender. Once the emulsification process has occurred, then you can move around to incorporate the rest of the oil. Do not over blend.
I sure hope that helped you honey. You can see exactly how I did it in this video in one take (if you watch my videos, you will know I don't edit out mistakes, or do retakes until I get it right, what you see is what you get with me LOL) I admit I have been making it for so long, I just kind of automatically have the "feel" to do it. I messed up in my (Better than Hellman's) mayonnaise video, but used it as a teaching moment on how to "save" your mayonnaise. If I were you, when you had the time, I would sit with a bottle of oil and a dozen eggs and go over and over until I had it right, then I would do it again so then you will know "the feeling" while it correctly comes together. I myself did that when I first started making it.many years ago.
Thank you for giving me the chance to explain it to you step by step. PLEASE do let me know how it turned out!
I'll try. Thanks.
I hope it goes GREAT!
Miranda Cunningham maybe your eggs were old? i dunno... mine turned out great. you shouldn't have to spend lots on a stick blender. one thing: have the blender ON while you slowly add the oil... also, make sure you're only using the egg yolk (the yellow) and not the whole egg. 👍🏼
Can you use vegetable oil instead?
Hello, I don't see why not! :D
still didn't understand the difference between that and mayonnaise..
I apologize for just seeing this. I have not been well, therefore I am insanely behind on comments. The main difference is the ingredients, amounts of ingredients and Miracle Whip has more of a "sweet" to it. I hope that helped LOL!
The vinegar cold cooks the egg...so no need for pasteurized eggs.
I'm confused. Thought salad dressing was egg whites and mayo was egg yokes? Isn't this basically the same thing as mayo. Same recipe as mayo?
No honey, there are slight differences in the ingredients, which also give them distinctly different flavors. For instance the salad dressing has a little more sugar. It also has dry mustard, paprika and garlic powder whereas the mayonnaise does not. If memory serves me right Miracle Whip was introduced during the depression as a cheaper alternative to mayonnaise. Nowadays, they both seem to be the about same price. Also, though not reflected in either of my recipes, commercially speaking, the oil content has to pass a certain percentage criteria to be officially labeled mayonnaise.. I certainly appreciate you taking the time to ask your question, I hope that I answered it for you. . I am sure it will clear it up for some others. I also apologize that I am just responding. I have been very ill for last 2 years, but am on the mend and getting ready for new videos in 2019! :D
Hey Hedy What's Cookin Yes mayonnaise is at least 65 % oil.
Praise God for this video...SMH...It's amazing how something that costs less than .75 to make, is so overpriced in the stores setting on a shelf. I've made a homemade batch of "Miracle Whip' before; and, the recipe called for a cornstarch slurry. This is one of those recipes that when you get it just right, it is well worth the effort!
You are so right! Also, you KNOW what is exactly going into a recipe when you make it yourself! Much cheaper to make yourself, just tastes better as well! Thank you honey! :D