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I can not stand the stuff but I have seen folks lament the loss of this ...my friend just sent this recipe he found online
.... Miracle Whip was invented in in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren't suppose to be in mayonnaise, such as sugar, paprika and garlic powder. To clone it, you just need to make a simple emulsion with egg yolk and oil. With the addition of the other flavors you've got yourself a Miracle Whip clone that's way fresher than the stuff that comes in bottles.
1 egg yolk
1/4 teaspoon dry mustard
5 teaspoons white vinegar
4 teaspoons granulated sugar ( delete the sugar and insert Splenda here)
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon bottled lemon juice
1 cup canola oil
pinch paprika
pinch garlic powder
1. Whisk the egg yolk by hand for 15 seconds.
2. Combine vinegar, sugar, salt and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar is dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour canola oil into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt 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.
.... Miracle Whip was invented in in 1933 as a sweeter, more flavorful alternative to mayonnaise, but it contains a few extra ingredients that the FDA says aren't suppose to be in mayonnaise, such as sugar, paprika and garlic powder. To clone it, you just need to make a simple emulsion with egg yolk and oil. With the addition of the other flavors you've got yourself a Miracle Whip clone that's way fresher than the stuff that comes in bottles.
1 egg yolk
1/4 teaspoon dry mustard
5 teaspoons white vinegar
4 teaspoons granulated sugar ( delete the sugar and insert Splenda here)
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon bottled lemon juice
1 cup canola oil
pinch paprika
pinch garlic powder
1. Whisk the egg yolk by hand for 15 seconds.
2. Combine vinegar, sugar, salt and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar is dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour canola oil into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt 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.