homemade miracle whip

In the world of salad dressings, I have been a Miracle Whip girl.  Lather it on bread with just about any filling and it is delicious!  Especially on my mom’s 7 – Layer Salad and Fruited Chicken Salad!

Eliminating it {pretty much except for the 7 – Layer Salad for special events} in our diet as a result of becoming aware of – shall we say “not so good” ingredients – has brought about challenges, especially for sandwiches and the so-delicious Chicken Salad.  Until…now!

Over the years, I tried several times to come up with a good alternative but just hadn’t been satisfied.  But this time I think we have a winner – at least for my palate – and I must say, my family and friends who have tried it have all given it a thumbs up.  I am…very thankful!

Above: Chicken Salad made with my homemade Miracle Whip salad dressing!


Put the following ingredients into a Vita-Mix or blender:

2 raw eggs (from grass-fed chickens preferably)

1 tsp. salt plus a pinch or so more (I use Celtic sea salt)

1 tsp. prepared mustard

3 TBS. organic sugar or 3 TBS. honey

4 TBS. apple cider vinegar

pinch of garlic (maybe 1/8 tsp. – 1/4 tsp.)

(For more of a mayonnaise taste, as opposed to Miracle Whip, decrease the vinegar to about 2TBS. and the sugar to about 2 TBS. or so.)

Place lid on Vita-Mix or blender (needs to be a lid with opening or you could maybe crack the lid.  I use a Vita-Mix and cover with my hand, allowing room enough to do the following.)

Pour 1 cup of oil (I use grapeseed and have had pretty good success with flax oil / olive oil is a bit strong but I have used it) into a container with a pouring spout and one that is easy to hold.

With opening on lid covered by hand, turn machine on and begin very slowly pouring the oil in.  This is important to do slowly so the dressing can emulsify and thicken.  This step should take about 2 minutes or so (guesstimating).

Lick hand to taste. 🙂  (Then wash of course!) and pour dressing into container it’s size and keep refrigerated.



4 thoughts on “homemade miracle whip

    • Hi Cassandra! Thank you for visiting. I would say a week to be safe but I think we’ve eaten it past that date before. Ten days max, maybe??? You may want to “tweak” it a bit to your liking…mainly with regard to the sugar and vinegar amounts. Hope it turns out good for you!

  1. to help avoid food poisoning problems with the raw eggs, dip the eggs in boiling water for about 30 seconds.. the trouble spot is the area between the shell and the inner membrane, the heat will take care of that.

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