Better Than Miracle Whip Recipes

Steps:

• 1. Place the egg yolks in the bowl of a stand mixer and attach the paddle. Beat for 1 or 2 minutes until they are thick and sticky.
• 2. Add the vinegar, honey, salt and mustard. Beat for 30 seconds more. Begin adding the oil a tablespoon or two at a time while the mixer is running. Continue beating for 10 seconds or so after each addition, to be sure the egg yolks are absorbing the oil.
• 3. After 1/3 to 1/2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. Beat in the remaining oil in a thin, steady stream - it helps to rest the lip of the measuring cup on the edge of the mixing bowl. If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
• 4. Season to taste, if necessary. If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days

Steps:

• Using a blender or electric mixer, blend egg yolks, salt, sugar and 1 tablespoons of the lemon juice.
• Slowly pour in 1 cup oil, a few drops at a time, mixing thoroughly.
• Add remaining 1/2 cup oil a little faster, carefully blending in each bit before adding the remaining 2 tablespoons lemon juice.
• Mix the flour, mustard, boiling water and vinegar together until smooth.
• Pour into a small saucepan and cook until smooth and paste-like (but not too thick).
• Slowly add this hot mixture to the mayonnaise and blend well.
• Pour in a container and cool in the refrigerator.