Shawn Highfield wrote to Dave Drum <=-

1/2 ts Sugar
4 tb (heaping) Miracle Wimp

What was the hack to make mayo have the same flavour
profile as miracle wimp again? I thought it was sugar, but
there is already sugar in this one.

I don't know the hack. But it shouldn't be too hard to finger out. Here
are the "copycat" for Miracle Wimp and my recipe for mayo. I'd guess
starting with the two ingredients lists - thge stuff that's not already
in the mayo is what you need to add to your bought mayo to make a version
of Miracle Whip.0

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Miracle Wimp Copycat
Categories: Sauces
Yield: 1 cup

1 Egg yolk
5 ts White vinegar
4 ts Granulated sugar
1/4 ts + 1/8 ts salt
1/4 ts Lemon juice
1 c Canola oil
1/4 ts Dry mustard
pn Paprika
pn Garlic powder

Whisk the egg yolk by hand for 15 seconds.

Combine the vinegar, sugar, salt, and lemon juice in a
small bowl or glass measuring cup. Stir until the salt
and sugar are dissolved.

Add half of this solution to the egg yolk and whisk for
another 15 seconds.

Pour the canola oil into a plastic squirt bottle or
measuring cup with a spout. This will allow you to
drizzle the oil into the egg yolk with one hand while
whisking with the other. Dribble a few drops of oil into
the yolk and whisk, and continue to add oil a little bit
at a time while whisking non-stop. When you are about
halfway through the oil, your mayonnaise should be very
thick. Whisk in the remaining vinegar solution and add
the mustard, paprika, and garlic powder. Now you can add
the remaining oil in a steady stream while whisking
until all of the oil has been added.

Put the dressing into an old mayonnaise jar and seal it
with a lid. Keeps 7 to 10 days in your refrigerator.

Makes 1 cup.

By: Todd Wilbur

RECIPE FROM: https://topsecretrecipes.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Mayonnaise
Categories: Five, Sauces, Eggs, Citrus
Yield: 1 Cup

2 lg Eggs; separated
2 ts Lemon juice; fresh
+=OR=+
2 ts White vinegar
1 c Neutral oil
pn Popcorn salt *

* any fine grain salt - it mixes in more easily than
"regular" table salt and definitely more easily than
kosher salt.

You'll need a nice sturdy wire whisk and a high-sided
bowl to work in.

Separate the egg whites from the yolks. Set aside the
egg whites for another purpose (like making meringue)
and place the egg yolks in the bowl.

Pour the fresh lemon juice into the bowl with the egg
yolks and whisk them well.

Slowly, a few drops at a time, pour the oil into the
bowl while whisking constantly. Once the mayonnaise has
started to thicken, pour the oil in a slow and steady
stream. If the oil starts to build up at all, stop
pouring and whisk the mayonnaise briskly until the oil
has incorporated.

If the mayonnaise starts looking too thick, add enough
water to thin it to the consistency you like. Add about
a teaspoon of water at a time.

Once all the oil has been mixed in, the mayonnaise
should be thick and fluffy, with your whisk forming
ribbons through the mixture. Season it carefully with
fine grain sea salt. Add a small splash of water if you
would like a thinner mayonnaise.

Makes about a cup

Uncle Dirty Dave's Kitchen

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... If I'm reincarnated I'll probably come back as something extinct. - UDD
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)