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Mock Miracle Whip

Orange Icon  Mock Miracle Whip

Orange Icon  Mock Miracle Whip

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Submitted by: Debra

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 12

A tangy, delicious alternative to mayonnaise.

  • 4 egg, yolk, free-range or cage free, organic
  • 1 tsp. sea salt, unrefined and pure
  • 2 tsp. mustard seed, ground, organic
  • 2 tbs. vinegar, apple cider, organic, unfiltered, raw
  • 1/2 c. coconut oil, raw, extra-virgin, organic
  • 1/2 c. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 c. water, purified
  • 4 tbs. honey, raw, unfiltered, organic
  • 6 tbs. vinegar, apple cider, organic, unfiltered, raw
  • 3 tbs. arrowroot powder, organic
  • 4 tbs. lemon juice, pure, organic

Mix the teaspoon of salt with the dry mustard and 2 tablespoons of apple cider vinegar and set aside.

Using a mixer, blend the egg yolks separately on high. About one minute. Now you can turn down the speed of the blender just a little bit. I mix both the oils together, then VERY slowly drizzle the oils into the egg mixture. If you pour too fast, your miracle whip will become thin.

After 1/2 cup oil has been incorporated, add the salt, dry mustard, vinegar mixture. Now add the second 1/2 cup oil, still very slowly.

At this time combine the water, 6 tablespoons of apple cider vinegar and honey into a saucepan on medium heat and finally whisk in the arrowroot until it begins to form a smooth paste.

Blend this hot mixture into the oils, and then add the lemon juice. If you like, at this point you can add salt to taste.

The lemon juice not only adds flavor, but keeps the dressing from separating and helps preserve it up to one month in the fridge.