CopyCat Miracle Whip

Let's Cook

1. Step 1.

   In the bowl of a mixer fitted with the whisk or paddle attachment, combine the egg yolks, 1 teaspoon salt, 2 tablespoons sugar, and 2 tablespoons vinegar. Blend on medium speed until the mixture is smooth and the sugar and salt have dissolved, about 1 minute.

2. Step 2.

   With the mixer running on medium-low speed, begin adding 1 cup of the oil very slowly, a few drops at a time, mixing thoroughly after each addition. This gradual incorporation is crucial for a stable emulsion; the mixture should thicken and lighten in color as you go.

3. Step 3.

   Once the initial oil is incorporated and the mixture is thick and creamy, continue adding the remaining oil in a thin, steady stream, slightly faster than before but still ensuring each addition is fully blended before adding more. If the mixture looks like it might separate, stop adding oil and whisk vigorously until smooth before continuing.

4. Step 4.

   After all the oil has been added, pour in 4 tablespoons vinegar and blend until fully incorporated. The mayonnaise should be smooth, glossy, and hold its shape.

5. Step 5.

   While the mayonnaise is mixing or resting, combine the remaining ingredients in a saucepan. Cook over medium heat, stirring constantly, until the mixture forms a smooth, thick paste. This should take about 5 to 7 minutes; do not let it brown.

6. Step 6.

   Add the hot cooked mixture to the mayonnaise in the mixer bowl and blend well until completely homogeneous. The heat will help thicken the mayonnaise further.

7. Step 7.

   Transfer the finished mayonnaise to a clean container with a lid. Let it cool to room temperature, then refrigerate until chilled and set, at least 2 hours. It will thicken more as it cools. Store in the refrigerator for up to 1 week. Makes slightly more than 1 quart.