Wednesday, January 21, 2009

Homemade Miracle Whip And Mayo

We go through a lot of mayo in our home. Between using it for recipes, lunches and hubby (the man can eat mayo with a spoon) we could go bankrupt buying it all the time. So instead we make it. I got the following recipe from my dear friend T.B. and they are definitely tried and true favorites in our home. For my sandwiches I prefer Miracle Whip better than mayo. Wouldn't you know it, T.B. came to my rescue on this as well. She is just a wealth of information.

I am only going to give you photos for the Miracle Whip as that is what I was making tonight.

Homemade Mayo

1 egg yolk
2 T. lemon juice or vinegar
1 tsp. dry mustard
1 tsp. sugar
Dash of ground red pepper
1 c. vegetable oil or olive oil

Beat egg yolk, lemon juice, mustard, sugar, salt and red pepper with a hand mixer on medium speed until lemon colored. Increase speed to high, beat in oil, 1 drop at a time: increasing rate of addition as mixture thickens - this takes a while, be patient. Pour into jar and refrigerate.
Makes 1 cup. Recipe doubles well.

NOTE: if by chance the mixture separates, you can rescue it by starting over with fresh egg yolks and oil, add the separated mixture gradually when it's about half made.
Recipe Source: T.B.

Click HERE to print recipe

Homemade Miracle Whip

3/4 c. vegetable oil
1 T. lemon juice
2/3 c. sugar
1/2 tsp. dry mustard
2 tsp. salt
1 egg plus enough water to make 3/4 c.
2/3 c. flour
1 c. water
1/2 c. vinegar

In a small saucepan combine 2/3 c. flour, 1 c. water & 1/2 c. vinegar. Bring to a boil then remove from heat. Mixture will be thick.

In a food processor combine lemon juice, sugar, dry mustard & salt. Beat egg and water mixture together and add to processor.

Cover with lid and pulse to combine ingredients.

Add flour mixture from saucepan and blend until smooth.

While processor is on, drizzle in oil using a slow, steady stream. You'll immediately notice the texture and consistency begin to change. Keep processing until oil has been fully incorporated.

Ladle into a quart size jar. Seal with tight fitting lid and refrigerate.

The only difference between this version and the store bought miracle whip is the texture. The homemade is creamier. Other than that the taste is exactly the same.
Recipe Source: T.B.

Click HERE to print recipe

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