what the heck is wrong with miracle whip?

[JVL1018]

We only ever used Hellman's growing up, and that's all I buy now, but all this talk of Miracle Whip makes me want to try it to see if it's really that bad. LOL

 

[Mandychelle79]

I loved MW as a child, then mom started buying the light version... yuck. And then I got food poisoning from a packet of MW. And I havent been really able to eat it since. I can eat salads made with MW and every now and then I want a homegrown tomato sandwich with MW.

If I am somewhere they dont have mayo and only MW- I will use mustard, dressing ( italian or ranch)

 

[ellone]

Only organic mayo for me - regular (and miracle whip) use maltodextrin and modified food starch which are hidden sources of MSG.

 

[EMom]

Maybe it is because I haven't had my morning coffee yet, but I am totally confused. Miracle Whip has sugar in it, Mayo doesn't, so how is Mayo too sweet? There is no sugar in Dukes Mayo, I just checked the label. And I checked on Miracle Whip and it had hgih fructose corn syrup and sugar listed. Now I am way confused.

Don't get me wrong, there are some things I like with Miracle Whip. My moms Chicken salad was loved by everyone that tried it and she used Miracle Whip is that, so she could sweeten it up.

It just tastes sweeter to me. I think MW has a bit of tartness that mayo lacks. Mayo can be overpowering to me.

 

[Uncle Remus]

I was at a party one time where someone had brought a Mayonnaise Cake, someone else remarked how delicious it was and inquired as to the ingredients. The woman who had brought the cake said it was a chocolate Mayonnaise cake and started listing the ingredients. When she finished some other woman said oh, you could use Miracle Whip in place of the mayonnaise. The cake lady became quite indignant insisting it had to be mayonnaise and of course, the other woman kept repeating Miracle Whip could be substituted for the mayonnaise. It was a good party!!!

 

[kimmyann]

I grew up with Mayo & have never liked Miracle Whip at all (tastes kind of sour to me). I was however surprised to learn that the white sauce (for chips) at mexican restaurants is made from Miracle Whip, which I do like.

 

[Lanshark]

Dh and I both grew up in the Midwest and prefer Miracle Whip. There are certain recipes I use Mayo in.

 

[ols386]

I like Miracle Whip for things like potato salad, deviled eggs, that kind of thing.

I prefer Hellman's for sandwiches like a ham or turkey sandwich.

 

[DisneyFan32WI]

The only time I use Miracle Whip is when I make a cucumber salad dip. It is 4oz Miracle Whip to 4 oz Sugar, vinegar, and put that all over sliced cucumbers with onions and salt. Absolutely delicious.

 

[Shyvioletisme]

I grew up with both MW and real mayo and always hated the MW...still do. It just tastes gross to me and makes things it is made with taste "off." I don't use mayo much, but if I'm using something that requires a mayo substance, I'm always using real mayo.

 

[PaulaSue]

it's icky.

ditto

 

[BriarfoxinWA]

I can't stand regular Mayo. I grew up with MW and that's all we use in our house. To me mayo is just gross!

 

[maslex]

We grew up using Cains mayo. So naturally when I moved into my own place, that's what I bought....for years. Then I had a sandwich over a friend's house that used Hellman's mayo. SO MUCH BETTER!!! I am a Hellman's mayo convert. I never really liked Miracle Whip growing up. Tried it on a sandwich when I was a kid and thought it was gross. Besides my oldest who will have Hellman's on his sandwich, I'm the only one in the house who likes mayo. My hubby is a mustard fan while my youngest is a "dry" sandwich kind of kid.

Fast forward many years later. I was at a friend's house and she made sandwiches for lunch one day. Simple ham/cheese sandwich. Nothing fancy. But boy was it GOOD. I figured it was because "a sandwich is always better when someone else makes it" kind of thing. But she used Miracle Whip. LOL She also makes THE BEST macaroni salad. Yep you guessed it, Miracle Whip. Although, I don't care for potato salad with MW.

And all this talk about MW got me thinking that I should go to the store to pick up a small jar just to have for an occasional sandwich. Wouldn't you know that out of the blue last night my MIL came over and says this to me...."I made a salad today that called for Miracle Whip and I only used like half of the jar, it's the small jar. I won't use the rest of it, do you want it?" LOL I was like, SURE!!! Now I just might have to have a sandwich for lunch today and try it with MW.

 

[Christine]

The only time I use Miracle Whip is when I make a cucumber salad dip. It is 4oz Miracle Whip to 4 oz Sugar, vinegar, and put that all over sliced cucumbers with onions and salt. Absolutely delicious.

Sounds delicious. How much vinegar is that? And is it white vinegar?

 

[DVCJones]

I grew up on Hellman's but I can honestly say that I have never bought any kind of mayo since moving out on my own. (20 years!) I never really thought about it until now... I only ate mayo when my mother made chicken salad with Hellman's. That is the only way I would eat it today too. I guess I really don't like mayo...

 

[Mokat76]

We always used Miracle Whip in our house when i was a kid so that's what I'm used to and what I like. Where I live now they practically worship mayo (I'm surprised there aren't altars and votive candles), but I still like my MW. I will admit to loving my neighbor's awesome mayo-based chicken salad, but there's no mayo in my house.

 

[PaulaSB12]

Why not just make it fresh its not rocket science you know

3 egg yolks (for safety reasons, use pasteurized eggs)
1 pint vegetable oil
1 Tbsp plus 2 tsp white wine vinegar
2-3 tsp lemon juice
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)
Preparation:

Let all your ingredients come to room temperature before you begin.

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.

Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.

Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.

Store unused portion in the refrigerator, where it should keep for a day or two.
Makes 1 pint of mayonnaise.

 

[Soldier's*Sweeties]

Why not just make it fresh its not rocket science you know

3 egg yolks (for safety reasons, use pasteurized eggs)
1 pint vegetable oil
1 Tbsp plus 2 tsp white wine vinegar
2-3 tsp lemon juice
1 tsp Kosher salt, or to taste
Pinch cayenne pepper (optional)
Preparation:

Let all your ingredients come to room temperature before you begin.

Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.

Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.

Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.

When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.

When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.

Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.

Store unused portion in the refrigerator, where it should keep for a day or two.
Makes 1 pint of mayonnaise.

I don't know about anyone else, but I don't make it homemade because I generally don't need a pint of mayo, especially since it has like...NO shelf life. I'll take the preservatives in this case..

 

[PaulaSB12]

I don't know about anyone else, but I don't make it homemade because I generally don't need a pint of mayo, especially since it has like...NO shelf life. I'll take the preservatives in this case..

That was the receipe I found I tend to make what I need for that receipe no need to save it and I get to add what I want to it to add flavour.

 

[Jennasis]

I don't know about anyone else, but I don't make it homemade because I generally don't need a pint of mayo, especially since it has like...NO shelf life. I'll take the preservatives in this case..