I’ve been making homemade mayo for quite a while now. It’s so easy and so good! And so much better for you. I use extra virgin olive oil, so there is no unhealthy vegetable oil. You could also use avocado oil.
I tweaked my original recipe a bit to make it taste more like Miracle Whip since that’s what I grew up eating.
This really could not be any easier. It takes longer to get the ingredients out than it does to actually make the dressing!
I generally don’t measure any of the ingredients when I make it except the oil. But it still turns out great every time.
There are a few important parts of this dressing – quality pastured eggs (since you use the yolks raw) and an immersion blender.
Homemade Miracle Whip is great for making salmon cakes, chicken salad, tartar sauce, thousand island dressing and honey mustard.
This is even GAPS legal.
Homemade Miracle Whip takes about two minutes to make, thickens up instantly and is very yellow. The way it should be.
How about you…do you prefer mayonnaise or Miracle Whip?
Homemade Miracle Whip
4 pastured egg yolks
1/2 tsp. mustard
1 tsp. lemon juice (optional)
2 tsp. vinegar or apple cider vinegar
1/2 tsp. celtic sea salt
2-3 Tbsp. raw honey
1/2 cup cold pressed EVOO
Combine everything EXCEPT the oil in a wide mouth pint size jar.
Mix with a stick blender until creamy (about 20-30 seconds).
While blending, slowly pour in the oil. Lift the blender up and down as it’s blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up. This takes about 15-30 seconds.
Cover. Store in the refrigerator. It will stay good for quite a while – at least 4 weeks.
You mean “pasteurized” not “pastured”, right?
No, Becki. I mean pastured. I mean eggs that come from chickens that are allowed to roam free. I don’t know how to pasteurize an egg aside from cooking it.