Miracle Whip From Mayonnaise

1. 1

   Measure vinegar into small non-reactive saucepan. (e.g. Stainless steel or teflon coated).

2. 2

   Add cornstarch and let soften for a minute or so. Stir with non-metal spoon or whisk to remove any lumps.

3. 3

   Add sugar, paprika, garlic and mustard powders.

4. 4

   Heat on medium high, stirring constantly, until mixture reaches a full rolling boil.

5. 5

   Remove from heat, stirring well. The mixture will be the consistency of thin pudding. It will thicken as it cools.

6. 6

   Add to mayonnaise and stir well to combine. Chill for use in a cold salad or use as is in a recipe.

7. 7

   NOTE: To make smaller amounts of Miracle Whip, mix at the ratio 1/2 tsp of additive to 1 tbsp of mayonnaise. Store unused portion of additive tightly covered in the fridge.

8. 8

   If storing additive, discard any film that develops on top as this will never mix properly into the mayonnaise.

9. 9

   Replace sugar with Splenda and/or use Lite Mayonnaise for a diet or diabetic version.

* Per serving · 4 servings · Values may vary.

No additional tips available.