Submitted by: Debra
Prep Time: 0 Seconds
Cook Time: 0 Seconds
A tangy, delicious alternative to mayonnaise.
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.