“Should we get some?” I asked my wife. I was in NYC in a big market and holding up a jar of Miracle Whip.

Her answer was an epithet, but effectively it was a “No.”

Suzi and I share a bedroom. But it is nearing the point where we need separate refrigerators. She hates Miracle Whip.

I grew up with both Whip and mayonnaise. I’m fine with both. BLT? Mayo. That famous pineapple Jello salad with pineapple and grated carrot? Miracle Whip.

It turns out that there are people who crave it. In his grand tour of Texas cuisine, Burning Desires, W. Park Kerr says that love of Miracle Whip is one of the seven requirements for genuine Texas citizenship.

Now, Park has the perfect use for Miracle Whip: Sweet Buttermilk Slaw. I was upstate and went to my local market to get the mandatory Miracle Whip for this masterpiece. My local market there is small, smaller than the one here in NYC. No shelf space for Miracle Whip.

Undaunted, I googled and found this technique to turn mayo into Miracle. It’s from Food.com and it explains why Miracle Whip has a much tangier flavor. You are adding vinegar and sugar and paprika and garlic powder and mustard powder to that mayo. It’s a complete makeover.

This recipe makes a faux Miracle Whip that is even brighter than the real one. I suppose I could just continue to make this when a Miracle is demanded. Or, I can go ahead and have that new refrigerator delivered. I do love her, but there are limits to love.

Tomorrow you’ll see the slaw recipe. You will love it.


Making Miracle Whip from Mayonnaise

Yield: about 1 ½ cups

Ingredients:

  • 5 tablespoons vinegar
  • 2 teaspoons cornstarch
  • 3 tablespoons sugar
  • 1 teaspoon sweet paprika (must be fresh)
  • 1 teaspoon garlic powder (must be fresh)
  • 1⁄4 teaspoon mustard powder
  • 1 ½ cups mayonnaise

Preparation:

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

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

Add sugar, paprika, garlic and mustard powders.

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

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

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


Source: Food.com

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑640