When I was growing up in the 70's you were either a Hellman's house or a Miracle Whip house. We were a Miracle Whip house - of course, the more sugar the better! There were only two real purposes for it: turkey sandwiches and tuna fish salad. (I'm not going to even mention the various jell-o mold salads with a big dollop of white Miracle Whip with extra sugar or honey added. Oops, I guess I did. That makes three.) Imagine my surprise the first time I walked into a co-op and discovered there were numerous other spreadable dressings. I tried all of them. Eventually, I decided my home made recipe was the best. I use it in a multitude of recipes - everything except jell-o. The only time I don't use my own is the day after Thanksgiving if my brother is visiting. On that day I definitely need a jar of Miracle Whip for his turkey sandwiches.

Ingredients
  • 4 Egg Yolks
  • 2 Teaspoons Dijon Mustard
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • Good Quality Vegetable Oil
  • Pinch Of Salt

Preparation
  1. Add the first three ingredients to a food processor and turn on to blend.
  2. While the food processor is on, slowly drizzle the vegetable oil into the egg yolk mixture until you reach the desired consistency.
  3. Add a pinch of salt and blend.
  4. Place in jar and keep refrigerated for up to 2 weeks.

Variation
If you prefer more of an olive oil taste, you can substitute 1/3 to 1/4 of the oil for a good quality olive oil. You can use all olive oil, but my family does not like that taste.

Nutrition
About 95 calories per tablespoon.

Notes
  • Make sure you know where your eggs come from. Using raw eggs can be a health hazard. If you are concerned, I suggest using pasteurized eggs.
  • I prefer to use Kirkland Soybean Oil from Costco, purely from a taste standpoint. I do not like to use canola or safflower oil.
  • I don't mention the amount of oil because it depends on the size of the yolks as to how much you will need.
  • Vinegar can be substituted for the lemon juice.